Grain
Perciasacchi
S tier
Perciasacchi is a Sicilian landrace of Khorasan-type wheat (often classed near Triticum turanicum), named for the pointed kernels that could pierce grain sacks. Large amber berries and rich flavour make it a prized ancient grain for pasta, bread, and whole-berry dishes on the island and in specialty export. Mills produce fragrant flour and semolina for bronze-die pasta and hearth breads; cooked berries are buttery and chewy. Perciasacchi sits with Timilia and Russello in Sicily’s revived landrace portfolio.
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Characteristics
Preparations
Traits
History
Perciasacchi was grown as a long-kernel Sicilian landrace related to Khorasan-type wheats.
Modern cultivars reduced Perciasacchi outside traditional farms.
Sicilian heritage programmes restored Perciasacchi seed stocks.
Specialty pasta makers popularised Perciasacchi as a named ancient grain.
Export of Sicilian landrace flours included Perciasacchi for artisanal markets.
Chefs and bakers featured Perciasacchi for buttery flavour and large berries.