In Siena area companies unite to protect ancient varieties of wheat


ASCIANO (SIENA)

There is a project to encourage the rediscovery of ancient grains, to cultivate them and grind them in a natural way in order to produce quality pasta. It is the challenge of making eight farms in Asciano, 7 thousand inhabitants in the province of Siena: they have signed, in the region, the memorandum of Pastasciano Consortium which aims to ensure the production of the famous historical and durum wheat "Senatore Cappelli" according to a precise specification.

"It is the response of some Tuscan producers - said the regional agriculture councilor, Marco Remaschi - the national industry crisis: focus strongly on quality cultivating grains from added value, able to meet the favor of the most vulnerable consumers, partly because grown and processed from local range, to a product entirely traceable and everything Tuscan. Well did the Municipality of Asciano to encourage the creation of this aggregation between producers and gladly keep christened this new grouping among the Sienese agricultural enterprises. "

The Consortium is open to accession by other companies with registered and cultivated land in the municipality of Asciano, by the municipality will receive a contribution of 16 thousand Euros in 3 years and will work immediately to a chain project. "In a very difficult time for the sector - added the mayor of Asciano, Paul Bonari - where grain producer prices are certainly not paying for the work done, the Pastasciano project represents the best response to the crisis. The collaboration between the public and private sectors can afford to achieve economic and quality objectives of the product that until recently were unthinkable. The City of Asciano is committed immediately for a chain project can ensure the sustainability of the producers and, at the same time, the protection of a product that is in our area icon. "

"With this project - said the regional director Stefano Scaramelli - Sienna always confirm more protagonists and symbol of excellence and high quality of Made in Tuscany. With the discovery and exploitation of the ancient grains, the craftsmanship of the dough and the involvement of local companies, Asciano promotes and financially supports its own manufacturing base throwing important basis for the creation of a new driving force for the tourism development of the Crete Senesi " . Farms that have formed the Consortium Pastasciano are the "Fontanelle" Edward Lanini, the "Almerico Pasquale Giuseppe Giacomo Antonio", the "Casanova" of Bartalo Conte, the "Baccoleno" Tonino Congiu, the "Pietro Masci," the "Antonio Trapassi," the "Liborio and Guido Rizzuto" and "Francesco Cini."

 

Fonte: La Stampa Agricoltura