A New Batch of Vescera Ancient Grain Linguine and Penne is here!

I am one of only few vendors in the US offering this organic ancient grain pasta from Sicily. Vescera is very small family owned pastaficio. I hand selected this pasta myself after a through tasting at the Azienda in Corleone.  

Fact: Sicilian Ancient grains are lower gluten than is in most of our food in the US. The Sicilian ancient grains contain TRADITIONAL GLUTEN Strains from 2000 year old semolina varieties. Though it is not recommended for those with Celiac, it may be perfect for those with Gluten Sensitivities as it is easily digestible and has never been modified or sprayed with toxic chemicals

Linguine are perfect for seafood sauces, Aglio e olio, Puttanesca or whatever your imagination creates. They are made with organic ancient Sicilian grains, such as: Perciasacchi/Tumminia/Russello. Their bronze drawing makes them  rough enough to retain seasonings and flavors.

This specific variety of linguine is subjected to a drawing with bronze molds, this pasta has a porous and wrinkled texture which helps to better retain the sauces.

Watch the video to see how the pasta isn't drained, it is pulled from the pasta water with tongs, then simmered in the sauce with a few ladles of the pasta cooking water to get that perfect al dente bite.

TYPE: Long Pasta

CATEGORY: Organic Ancient Sicilian Grains

VARIETY: Perciasacchi / Tumminia / Russello

SIZE: 500g/ 4-5 portions per box

DRAWING: Bronze

COOKING: 7 min.

Verscera ancient grain pastas may be suitable by those with gluten sensitivities (the testimonials tell it all!) but not Celiac. 

I am one of only few vendors in the US offering this organic historic grain pasta from Sicily. 

Fact Sicilian Historic grains are lower gluten and are different gluten than is in most of our food in th US. The Sicilian ancient grains contain TRADITIONAL GLUTEN Strains from 2000 year old semolina varieties. Though it is not recommended for those with Celiac, it may be perfect for those with Gluten Sensitivities as it is easily digestible and has never been modified or sprayed with toxic chemicals.

The MYCOTOXINS in US wheat are, in my opinion, responsible for the meteoric rise in gluten intolerance (not Celiac, but that is only a tiny fraction of those who cannot tolerate gluten).

VESCERA PASTA tests 0.0 percent toxins, the cleanest what you can get!

WHY?

Sicily’s climate naturally prevents mycotoxins

Sicily’s climate naturally prevents mycotoxins

Mycotoxins (like DON/vomitoxin) come from Fusarium fungus, which needs:

• Humidity

• rainfall during flowering

• cool, wet summers
  
  

Sicily has the opposite:

• Hot

• Dry 

• Windy, hot and dry during flowering
  
  
  

So grains grown in Sicily rarely develop DON, and when they do, the levels are extremely low compared with northern climates like North Dakota, Canada, or Northern Europe.

This is why Sicilian “grani antichi” (Tumminia, Russello, Perciasacchi) consistently test the world’s cleanest.

Vescera uses only organic ancient Sicilian grains

According to their official materials:

• 100% Sicilian-grown ancient grains

• Organic farming (no synthetic pesticides)

• No glyphosate (Round up)

• Grown in regions with minimal Fusarium pressure
  
  

This means the baseline mycotoxin risk is very low.

Vescera's  milling + production removes even more risk

Vescera:

• uses cleaned, selected grains

• bronze-draws the pasta

• slow-dries at low temperatures

• mills and processes in Corleone (Palermo province)
  
  

Their marketing emphasizes:

• “Semolina free from pesticides and mycotoxins”
  
  

This means the grain tested below EU detection limits — which is extremely strict.