​There is no need to open a history book to know that the first men on earth were mostly nomads and that they ate game. Only 12,500 years ago, populations discovered that, thanks to wheat, they could have become sedentary. And Einkorn was the key to this transformation.

Little interested in yield per hectare or in concepts such as productivity, these primordial farmers soon realized that einkorn wheat had particular organoleptic properties, making it exceptionally tasty. In short: our ancestors understood well in advance how quality was more important than quantity.

The monococcus, therefore, spread widely and there are crops, even in the Italian Alps, dating back to 3000 years ago. It was only after the fall of the Roman Empire that other varieties of wheat, less resistant, less genuine, but which ensured a better yield, despite having lower quality, appeared on the Italian lands.​

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We at Agroservice Spa, thanks to the support of our internal research and development company (Isea), therefore wanted to continue the work of the geneticist Norberto Pogna by rediscovering the particular potential of einkorn wheat.

In its varieties, it offers a lower glycemic intake, a reduced gluten index, and therefore digestible even by people with food intolerance problems, but it is a source of many proteins.And, from these selected varieties, we have created a series of plantations, which we have cultivated in full respect of the earth, reviving cultivars on inaccessible territories, to obtain the grains with which we produce our flours.​