a day with ancient grains
Ancient or better said "local" grains have become my passion and the focus of a lot of my research both from a personal and professional perspective. I personally love the way Sicilian local grains, once milled appropriately, can make tasteful bread and pasta.
Nello Blangiforti is the man behind the local conservation of these different types of grains. He welcomed us (and 350 other people) at http://www.granicoltura.it to show us what ancient grains look like "Sicilian style".
