We use wheat, Kamut®, spelt, corn, rice, oats and rye flours.
Kamut® ancient cereal cultivated in Mesopotamia 6000 years ago, has been recently rediscovered. It is rich in selenium, a precious element that reduces the formation of free radicals. It contains from 20 to 40% more proteins than common wheat. It presents higher percentages of amminoacids, lipids, vitamins and minerals, than common wheat. It is very digestible.
Spelt, an ancient cereal cultivated in Italy, was the main source of nourishment for the Romans.
Corn, originally from Mexico, was the food of Mayas and Aztecs.
Rice is considered to be the most balanced element in macrobiotic cooking: rich in mineral salts, vitamins and proteins.