All the flours and semolina of Podere San Bartolomeo are handmade organic products made with a careful selection of organic ancient grains cultivated and preserved by our farm.

Why did we choose ancient grains? Because they are natural varieties of the past. Unlike modern grains, genetically modified in the laboratory to have a higher production yield, they have a lower gluten content and are therefore lighter and easier to digest. And they are better, because they have the nuances of smells and flavors typical of their natural biodiversity.

Our semi-wholemeal flours are not obtained from the mixture of bran and white flour, but from the entirety of stone-ground wheat. Why did we choose stone grinding? Because it is the most natural method, which keeps the characteristics of the wheat grain intact. The slow processing process keeps the temperature low during milling and ensures that the flour does not run the risk of "cooking", preserving its organoleptic qualities.

The flour obtained contains all the parts of the cereal: the germ and the essential oils of the wheat grain mix with the starchy part giving the flour an ivory-white color with dark beige dots. Thus we guarantee our customers more complex aromas, greater taste and the conservation of many beneficial properties present in wheat.

Unlike what happens in refined flours, obtained with modern machinery that peel the grain to the heart, our flours contain proteins, vitamins (B1, B2, PP, B6) magnesium, calcium, phosphorus, potassium, selenium and other mineral salts important for our body. Rich in fiber, they regulate the intestine and give a sense of satiety more quickly: they are therefore recommended in case of slimming diets or for diabetics (given the low glycemic index).