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Giacomo Santoleri, Abruzzo. Emmer Wheat, Pulses and Pasta

Guardiagrele, Chieti
Giacomo Santoleri was a engineer before turning to agriculture 20 years ago. His Caprafico farm is on the eastern slopes of the Maiella National Park in Abruzzo, close to the town of Guardiagrele and there he has chosen to grow a range of heritage grains to mill for bread and pasta. Pasta from his barley and emmer (farro) is a long way from the uniform white mono flavour of pasta made from high yielding wheat varieties and it is also much healthier; emmer is known to be good for the heart and immune system. It is high in antioxidants, fibre and protein. Like many heritage grains the plants are strong and sturdy and can be grown without the need for chemical fertilisers and pesticides
Giacomo also makes a delicious mix of chickpea, lentil, farro and barley for soups and salads and grows small, brown lentils high up on the scrubby foothills of the beautiful Maiella National Park

  • Caprafico Lentils (500g)

    £8.50
    15 in stock

    Giacomo Santoleri grows ancient grains and pulses on the Caprafico plain in Abruzzo. These lentils are sown at the end of March on poor, chalky soi...

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    £8.50
    15 in stock

  • Farina di Ceci (500g)

    £5.50
    Only 4 left!

    Giacomo Santoleri grows a range of heritage grains and pulses. This golden flour he grinds from chickpeas is an Italian store cupboard staple. ...

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    £5.50
    Only 4 left!

  • Strozzapreti di Farro Pasta (500g)

    £5.50
    10 in stock

      Giacomo Santoleri grows farro (emmer wheat) and barley on the Caprafico plain in Abruzzo. Farro is an ancient grain that comes from a tall, hardy...

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    £5.50
    10 in stock