Sicilian grains are cleaner and healthier than  US Northern Plains/Canadian grown durum wheat, even organic. 

In my opinion American grain industry practices are responsible for the growth of Gluten Sensitive/Gluten Free people. 

Celiac is a real disease, Gluten sensitivity is an environmental issue. 

Less than 0.7 of Americans are diagnosed with Celiacs disease while over 4% of Americnas eat exclusivley gluten free while 20-30% of Americans have consciously reduced the gluten in their diets due to digestive and other heath issues. 

Think about this: Bread would never have been proclaimed to be The Staff Of Life if it made people sick. We have made our wheat sick. 

How? 

Here is a comparison of the Ancient grain wheat grown in Sicily VS Organic wheat from North Dakota and the great northern Plains

> Sicily's wheat growing regions are very dry and windy which naturally prevents fungal and mold problems. 

>American wheat grown in  damp and cool regions like North Dakota, can lead to various fungal issues

>American wheat is stored in silos for sometimes up to a year. Storing wheat for extended periods of time in silos sometimes can increase the need for chemical fungicides to prevent mold and also can lead to rancidity in the oils of the wheat if the silos are not properly temperature controlled. 

>Sicilian wheat is sold and milled very quickly after harvest, reducing the risk of mold and fungus growth. (The Vescera pasta I sell uses only very fresh wheat, often making the pasta with weeks of milling the semiolina)  

>Because of North Dakota's damp climate, it is standard practice that American durum wheat is sprayed wth fungicides prophylactically to prevent infections, and traces of these chemicals remain, ESPECIALLY in WHOLE WHEAT flour. Though bread flour contains more residue than pasta flour, residues can still remain. 

>Sicilian ancient farmers NEVER spray their wheat with fungicides. Period. 

>American wheat farm routinely use Glyphosate (Round Up) to desiccate, or kill the wheat evenly before harvest to speed up the harvest and prevent mold and fungal issues. Its residue is commonly found on American wheat. 

>Italy and Sicily have banned the use of glyphosate as a desiccant and Sicilian Ancient grain farmers cannot use any chemical herbicides at all. 

email me for my sourcing references

The Perciasacchi wheat used in Vescera pasta is never sprayed, it is harvested in the hot summer and the Pasta is made within a few weeks- FRESH GRAINS!
Sicily’s  growing and harvesting practices combined with their hot, dry climate naturally prevents  Mycotoxins (like DON/vomitoxin) that come from Fusarium fungus.

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

Vescera Pasta Facts

Vescera pasta is made with organically grown ancient Perciasacchi wheat. It is high in protein and  has lower gluten and are different gluten than is in most of our food in th US. The Sicilian ancient grains contain HISTORIC 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. And it has been EU tested to contain ZERO MYCOTOXINS!

The MYCOTOXINS in US wheat are, in my opinion, responsible for the meteoric rise in gluten intolerance, as it can over time negatively effect the immune system (not Celiac, but that is only a tiny fraction of those who cannot tolerate gluten).

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

Vescera uses only ...

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:

bronze-draws the pasta

slow-dries at low temperatures to lower its glycemic index

Milled and processed 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. 

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