The Ancient Grains of Sicily: Tradition, Taste, and Health.

Sicily’s culinary history is deeply rooted in the cultivation of ancient grains. For centuries, these grains have shaped the island’s bread, pasta, and daily meals—connecting generations through both tradition and nutrition.

Ancient grains are varieties that have been cultivated for thousands of years, remaining unchanged by modern breeding. In Sicily, the most celebrated ancient grains include Timilia (Tumminia), Russello, and Perciasacchi. These grains are prized for their robust flavor, nutritional value, and ability to thrive in the island’s unique climate.

Unlike modern wheat, Sicilian ancient grains are naturally rich in fiber, minerals, and antioxidants. They’re easier to digest and often lower in gluten, making them a favorite among those seeking authentic, healthy alternatives.
Their deep flavor and rustic texture set them apart—whether baked into bread, rolled into pasta, or enjoyed as part of traditional Sicilian dishes.

In Sicily, farmers still cultivate these grains using time-honored methods. The harvest is often a community event, celebrating the connection between land, food, and family.
Breads and pastas made from ancient grains are a staple at Sicilian tables, carrying the flavors and stories of the past into every meal.

At Sicilian Thing, we’re proud to offer products made with authentic Sicilian ancient grains. From bronze-drawn pasta to artisan breads, our selection lets you experience the taste and health benefits of Sicily’s oldest traditions—no passport required.

Grazie,
Sicilian Thing