We have been certified organic agriculture since 1994 and, in a poorly populated area where we grow wheat and olives, we produce Lalia flour and extra virgin olive oil, having respect for and care of the soil, biodiversity, typicality and quality of productions because they are attentive to our health and that of consumers.
Agriculture today must take responsibility, there is a need to take new and different ways to recover biodiversity increasingly threatened by the over-exploitation of resources, the devastation of natural habitats, the introduction of invasive species and pollution.
The farmer has a fundamental role in protecting the environment as well as having a social role, since he produces public goods through the protection of the landscape and the development of practices that promote the absorption of CO2; an adult plant is capable of capturing from 100 to 250 grams of fine dust from the air and one hectare of olive trees is capable of capturing 20 thousand kg of CO2 per year.
Since 2016 we have been part of the Simenza - Sicilian peasant seed association which brings together farmers, bakers, processors, keepers, men and women promoters and enhancers of Sicilian agrobiodiversity. The common aim is to preserve the native wheat ecotypes present in Sicily by aiming to combine knowledge and good peasant practices with the use of sustainable production techniques. We grow organic Sicilian indigenous grains because they allow us to better fight weeds and because we think it is important to preserve the peasant and agricultural culture of our island.
We produce two varieties of wheat in a plot called Cavero a district dedicated to the cultivation of cereals and fodder crops, where clean energy is produced from wind power; here we sow the land with the soft wheat of the local Majorcan ecotype, with the durum wheat of the local Perciasacchi ecotype and with the mixture of soft Evolutivo Soliban.
According to the most classic agroecological approach, we sow durum wheat and lentil in combination to allow the legume to have a support and the cereal to benefit from the nitrogen fixation produced in the roots of the legume. We grind the wheat to obtain type 2 whole flours. The stone milling has a very important role because the lesser crushing of the grain preserves the enzymatic activity of the wheat and promotes the maintenance of nutrients.
