Marzuolo Ancient Soft Wheat Flour

Pistoia Mountains – Stone-Grounded on the Farm

The wheat sown in March is reborn in the wholemeal flour of the company mill

The Ancient Marzuolo Soft Wheat Flour of theVerdetti Catia Agricultural Company

The Marzuolo Ancient Soft Wheat Flour from Verdetti Catia Farm is an extraordinary product that perfectly embodies the concept of a very short supply chain, preserved grain biodiversity, and authentic artisanal quality. Produced in San Marcello Piteglio, in the Pistoia mountains, from wheat grown directly on the farm and freshly ground in the company's stone mill, this flour represents the highest possible quality control: from seed selection to sowing, from organic or natural cultivation (without synthetic chemicals) to harvesting, from drying to milling, every step is managed directly by the Verdetti family, ensuring complete transparency and a superior quality impossible to find in industrial flours from long, opaque supply chains.

Marzuolo wheat (or Marzolo) is an ancient variety of soft wheat (Triticum aestivum) whose name derives from its unique characteristic: it is sown in March (contrary to the norm for autumn wheats, which are sown in October-November), taking advantage of the mountain climate where harsh winter temperatures would impede the germination and survival of traditional varieties. This spring sowing involves a shorter growing cycle (about 4-5 months compared to the 9-10 months of autumn wheats) and lower yields, but it produces exceptionally high-quality grains perfectly adapted to marginal mountain environments. Marzuolo is one of the ancient varieties or "grains of the past," selected over the centuries by farmers before the advent of modern, high-yielding varieties developed in the 20th century. These include tall plants (120-150 cm compared to the 60-80 cm of modern dwarf varieties), awned ears, natural disease resistance, a rusticity that allows cultivation without intensive chemicals, and, above all, a superior nutritional and aromatic profile.

Stone grinding in the company's mill preserves the integrity of the grain: the natural stone millstones rotate slowly (compared to the very high speeds of industrial mills with steel cylinders), preventing overheating that would oxidize fats and vitamins. They produce true whole-wheat flour (bran, germ, and endosperm ground together, preserving all the grain's nutritional components) with a naturally irregular grain size that lends a rustic texture to preparations. They also retain the intense aroma of freshly milled wheat that is quickly lost in commercial flours stored for months. The resulting flour is ivory-beige in color (darker than refined white flours), has a slightly grainy texture, and has an intense aroma of grain, dried fruit, and wheat fields.

The Verdetti Company—recognized as a Slow Food Presidium for its Pecorino della Montagna Pistoiese and renowned for its excellent cheesemaking—applies the same philosophy of quality, biodiversity, and respect for tradition to its cereal cultivation, reviving ancient grains (Marzuolo, Gentil Rosso, Senatore Cappelli, and spelt) and producing artisanal flours that are a testament to resilient mountain agriculture, handed-down knowledge, and a rejection of industrial varietal standardization.
 
 
 

The roots of Marzuolo wheat are deep in the Apennine mountain agriculture

Marzuolo wheat is a traditional variety of the Tuscan-Emilian Apennines, developed over centuries to adapt to the unique mountain conditions: harsh winters with prolonged snow and frost that prevented autumn planting, cool, humid springs, and short summers. Mountain farmers discovered that by sowing in March (as soon as the ground thawed and became workable), this hardy variety could complete its growing cycle by July-August, producing excellent-quality grains with moderate yields. This spring planting allowed bread-making grains to be grown even in marginal areas otherwise unsuitable for traditional grains.

With the advent of industrial agriculture in the 20th century and the introduction of modern, high-yielding varieties (often dwarfed, with awnless ears, and responsive to chemical fertilizers), ancient grains like Marzuolo were gradually abandoned because they were considered "low-yielding" and "uneconomical." Vast mountainous cereal fields were converted to pasture or abandoned, resulting in the loss of agricultural genetic biodiversity and traditional agricultural knowledge.

Only recently, thanks to the movement to revive heirloom varieties promoted by associations like Slow Food, small, enlightened producers, and informed consumers seeking superior nutritional quality and flavor, grains like Marzuolo are enjoying a resurgence. The Verdetti Company is among the custodians of this mountain cereal biodiversity, cultivating and milling Marzuolo, contributing to its survival and valorization.
 
 
 

Choosing Marzuolo Flour means fiber, live germ, and a low glycemic index

True stone-ground whole wheat flour made from ancient grains offers a nutritional profile vastly superior to refined, industrial white flours: abundant fiber (about 10-12g per 100g versus 2-3g in type 00 flour) slows carbohydrate absorption, helping to maintain stable blood sugar levels (lower glycemic index), promotes prolonged satiety, supports intestinal regularity, and nourishes beneficial microbiota; intact wheat germ is rich in vitamin E (a powerful antioxidant), B vitamins (B1, B2, B3, B5, B6, folic acid), minerals (magnesium, iron, zinc, selenium, manganese, phosphorus), essential omega-3 and omega-6 fatty acids, and quality proteins; and bran provides additional fiber, polyphenolic antioxidants, and minerals.

Ancient grains like Marzuolo also have less tenacious and aggressive gluten than modern varieties bred for industrial baking, often proving easier to digest and tolerate by people with non-celiac gluten sensitivity (note: NOT suitable for celiacs who must completely avoid gluten). The protein profile is rich in essential amino acids. The glycemic index is significantly lower than refined flours (estimated at 40-50 versus 70-85 for type 00), making it suitable for diabetics, low-glycemic dieters, and athletes seeking a gradual release of energy.

Freshly ground flour preserves heat-sensitive vitamins and germ fats, which oxidize and lose their properties in commercial flours stored for long periods. A living, nutritious flour that nourishes deeply rather than simply fills the stomach.
 
 
 

How to Best Use: Ancient Marzuolo Soft Wheat Flour

• ARTISAN BREAD AND FOCACCIA
  Use Marzuolo flour for homemade bread mother yeast o brewer's yeast with a long leavening time (minimum 12-24 hours) to develop complex flavors. Prepare focaccia, schiacciata, and pizza with hydrated dough. Mix with flour 0 o Type 1 (50/50) if you want greater lightness while maintaining nourishment.
• FRESH RUSTIC PASTA
  Use for fresh homemade pasta: noodles, pappardelle, smallgnocchi. The texture will be more rustic and the flavor more intense than pasta made with refined flours. Excellent for ravioli, tortelli, and lasagna. Requires eggs fresh quality.
• RUSTIC SWEETS AND BISCUITS
  Use for wholemeal biscuits, rustic tarts, donuts, and homemade cakes. Mix with honey, organic cane sugar, nuts. Excellent for pancakes, crepes, whole wheat muffins. Reduces organic butter and sugars thanks to their own flavor.

The Producer: Verdetti Catia Agricultural Company

The Verdetti Catia Farm in San Marcello Piteglio (PT) is a multifaceted enterprise that combines excellent dairy production (Slow Food Presidium for Pecorino della Montagna Pistoiese) and grain recovery, cultivating ancient grains (Marzuolo, Gentil Rosso, Senatore Cappelli, and spelt) and grinding them fresh in the company's stone mill to produce superior artisanal flours. Raising approximately 140 goats on pasture and cultivating grains according to principles of sustainability and respect for biodiversity, the farm, led by young Rachele Petrucci, represents a virtuous model of multifunctional mountain agriculture that preserves ancient varieties, traditional knowledge, and the agricultural landscape. Each sack of flour is a testament to saved seeds, respected land, and a mill that continues to turn.
 
 
 

Ingredients

100% Marzuolo ancient soft wheat (grown on the farm, stone-ground).
 
 
 

Indicative Nutritional Values ​​(per 100g of wholemeal flour)

• Energy: about 320-340 kcal
• Carbohydrates: 60-65g (of which sugars 2-3g)
• Fiber: 10-12g
• Protein: 11-13g
• Fat: 2-3g (of which polyunsaturated from germ)

Rich in fiber, vitamins B and E, minerals (magnesium, iron, zinc, selenium), and antioxidants. Low glycemic index (40-50).
 
 
 

Product Features

• Variety: Ancient Marzuolo soft wheat (Triticum aestivum)
• Origin: San Marcello Piteglio, Pistoia Mountains (PT – Tuscany)
• Cultivation: Corporate, without synthetic chemicals
• Sowing: Spring (March) – unique varietal characteristic
• Grinding: Stone-ground in the company mill (fresh grinding)
• Type: Wholegrain (bran, germ, endosperm intact)
• Color: Ivory-beige
• Granulometry: Irregular rustic
• Aroma: Intense of fresh wheat, cereal, dried fruit

 
 
 
Allergens
Contains gluten (wheat). Not suitable for celiacs.
 
 
 

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