This oil is wonderful! It tastes as though it was just pressed. It holds a crisp refreshing experience, maybe it has something to do with the growing region located near the tip of Italy’s heel. Casarano is surrounded by the Mediterranean Sea!
L’Extravergine da agricolture biologica – 100% Prodottto in Itlaia
The Extra virgin from organic agriculture – 100% Italian product
1 lt. 1,76 pt.
0,75 lt. 1 pt. 9,5 fl oz.
0,50 lt. 1 pt. 1 fl oz.
Naturalmente … Buono.
Naturally … Good.
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A fine food quality pasta made from stone ground whole organic Emmer Wheat (Triticum dicoccum). Emmer wheat is an ancieat ceral going back more than 10,000 years, with its origins in the Mediterranean basin. A careful separation of the ancient local varieties from the modern cultivators has contirbuted to the safeguarding of the precious biodiversity of this species. The Emmer is ground with a natural stone mill and the whole grain pasta produced, using a low temperature slow drying process, resulting in a unique flavour and texture.
We currently stock Tagliatelle, Penne, Spaghetti, Mini Stars, and cute little Alphabet shapes.
Below is some interesting history of Emmer Wheat from Wikipedia:
Wild emmer grains are found at the archaeological site of Ohalo II in Israel, which have an uncorrected radiocarbon dating of 17,000 BC, [1] and at the Pre Pottery Neolithic A (PPNA) site of Netiv Hagdud (10,000-9400 years ago), also in Israel. Domesticated emmer however does not appear until around 7700 BC, the uncorrected radiocarbon date of the earliest find spot, Tell Aswad, 25 kilometers southeast of Damascus.[2] Emmer wheat and barley were the dominant crops of the ancient Near East, and spread in the Neolithic to Europe and the Indian subcontinent.
In the Near East, in southern Mesopotamia in particular, cultivation of emmer wheat began to decline in the Early Bronze Age, from about 3000 BC, and barley became the standard cereal crop. This has been related to increased salinization of irrigated alluvial soils, of which barley is more tolerant[3]. Emmer had a special place in ancient Egypt, where it was the only wheat cultivated in Pharaonic times, even though neighbouring countries also cultivated einkorn, durum and common wheat.[4] In the absence of any obvious functional explanation, this may simply reflect a marked culinary or cultural preference. Emmer and barley were the primary ingedients in ancient Egyptian bread and beer. In Morocco DNA results of the cereals at Volubilis indicates significant occurrence of hulled emmer.[5][6]
Emmer wheat is mentioned in ancient rabbinic literature (as one of the five grains forbidden to Jews during Passover). It is often incorrectly translated as spelt in English translations of the rabbinic literature but spelt did not grow in ancient Israel and emmer was a significant crop until the end of the Iron Age. Likewise, references to emmer in Greek and Latin texts are traditionally translated as “spelt,” even though spelt was not common in the Classical world until very late in its history.
In northeastern Europe, Emmer (in addition to Einkorn and barley) was one of the most important cereal species and this importance can be seen to increase from 3400 BC onwards. Pliny the Elder, notes that although emmer was called far in his time formerly it was called adoreum (or “glory”), providing an etymology explaining that emmer had been held in glory (N.H. 18.3), and later in the same book he describes its role in sacrifices.
