This also applies to wheat, mills and flour: consumers haven’t changed their perception of these three elements over time, even though technological development has radically changed wheat cultivation and its transformation into flour.

The idea that today we could go back to how we used to sow, grow and harvest 100 years ago would be like thinking you could give up on mobile phones and go back to rotary telephones. The same applies to those who believe ancient stone mills can really work today, making flour that follows the health parameters imposed by the law and the workability and consistency features expected by those who will then use it as an ingredient.

We forget that wheat is the result of a seed and of the environment where the spike grows, hence soil quality and climate. Both these elements change over time.

Especially the climate, which changes each year and is responsible for the different quality of the harvest. And since flour must be the natural expression of wheat, you must get the wheat from the place where it’s best each year.

Whether in or outside Italy: it is of little importance if you want flour always to work well without any extraneous addition to the cereal.

In this sense, whether wheat varieties are ancient or modern, it is not of vital importance; their origin is more important, as it influences the quality of the harvest, because of climate and health of the soil. Focusing on “original cereals” instead of “ancient cereals” helps us face the issue of a healthy diet in a more concrete and less emotional way.

Piero Gabrieli
fonte: http://www.identitagolose.it/news/view.php?id=57

Leggi il testo integrale nel link FONTE (qui sopra)