In the 1950s, freeze-dried sachets or meal replacement pills were the symbol of the food of the future, a future in which technology would free us forever from the problem of growing and cooking and farms would be replaced by sterile laboratories. Today, food is all the more contemporary the more natural it is. Natural, genuine, authentic, these are the characteristics that an ingredient or dish must have to attract a modern consumer. So it opens up to a return to tradition, to abandoned jobs, to the recovery of marginal areas - such as those in the mountains - and to the detoxification of industrial food.
Ancient grains: a fascinating story
At the beginning of the 20th century the demand for Rieti wheat had led to speculation and fraud because it was not possible to increase the yield per hectare - and therefore the production - also because of the tendency to lose resistance to rust if grown outside the plain and to bedding. The term is explanatory in itself: the plant folds back to the ground, because of the wind or rain.
What are ancient grains?
The characteristics of ancient grains
They are generally used to obtain whole or wholemeal flours, which give loaves with a crunchier crust, with better alveolation and which are usually lower and more durable, but this is mainly due to the type of grinding used - stone or cylinder.
Disintermediation, short supply chain, seasonality and a relationship of trust with the producers are the characteristics that bring consumers closer and fill the (relative) problem of the smaller variety of products compared to supermarkets. Excellence must be recognised and appreciated whatever its origin - food self-sufficiency is not conceivable, as like all radical closures it is neither a viable nor the desirable way - but attention to seasonality and the origin of the product must be a driver of choice as important as - and where possible more - the price.