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University of Catania

The Department of Agriculture, Nutrition and Environment (Di3A) of Catania University began its activity in November 2014, following the merger of the departments DiGeSA (Department of the Agricultural and Environmental Systems Management) and DISPA (Department of Agrarian and Food Production Science), in turn deriving from the institutions of the former Faculty of Agriculture. Di3A's purpose is to produce high-quality scientific research with high social-economic impact and to organise study courses with highly innovative topics and educational goals designed to meet society and labour market requirements, in particular the agricultural and food production and the environmental protection of the Mediterranean Basin. With reference to cereal biodiversity, the Agronomy and Herbaceous Crops Section of the Department of Agriculture, Nutrition and Environment (Di3A) proceeded to select a population of a line of durum wheat from a local population of "Russello Ibleo”. This population, starting from its selection, has always been reproduced purely in the experimental fields of the Agricultural farm of the University of Catania. Thanks also to the work of conservation and protection of this germplasm and to the technical-scientific skills on this population of durum wheat acquired within the Department, it was possible to register the population "Rossello Ibleo" in the National Register of conservation varieties, as a synonym of the variety "Ruscia"(Official Gazette Decree of 12/11/2019).

GUCCIONE FARM
DI VALENTINA DARA GUCCIONE

The Guccione Farm of Valentina Dara Guccione is located in the upper valley of the river Torto and covers a total area of 76 hectares, of which: arable land 50 ha; olive grove 12 ha; pastures 12 ha; forest 2 ha. The farm is composed of two plots located in the municipality of Alia and Palazzo Adriano, both in the province of Palermo. It is located in a hilly position at about 700 meters of altitude and falls into a production area not contaminated by sources of pollution. It produces only according to organic method, certified by an internationally recognised control body (CCPB srl). The olive groves consist of plants of Piricuddara, Cerasuola, Biancolilla and Nocellara del Belice. The latter, which represents about 75% of the total, is one of the most interesting Sicilian varieties. The farm produces, stores and packs organic extra virgin olive oil and in addition, cereals and grain legumes are produced. Whereas fruit and vegetables are produced for use only by guests of the Farm Holidays. For 3 years the Farm has been producing whole wheat flour (Perciasacchi) and soft wheat (Mallorca) using only its raw material.

CAVALLI FARM
SS AGRICOLA

The farm is located in c.da Locogrande in Agro di Augusta (SR) and extends for about 50 hectares. It is composed of a single company body and has a flat bed for about 2/3 of the surface, the remaining part has a slightly sloping bed with maximum slopes of less than 10%. The useful area (UAA) is mainly characterised by the presence of arable land (43 ha) for cereals. The farm has been entirely subject to the organic farming regime for about 20 years. The cultivation practice involves the alternation of cereals and grain legumes for zootechnical and human use. Among the main species reproduced are cereals, such as durum wheat, common wheat, oats, barley; and legumes, such as field beans, vetches, cheeks, lentils. The farm is renovating its fleet of machines and it uses the help of specialised third parties (e.g. combine harvesters) for the activities for which it has not adequate equipment.

GREEN BIO OF TERRE DI SANT'AGATA
RIOLO PIETRO AND FILIPPO FARM

The farm manages a fund with a total agricultural area of 91.7373 Ha, within the territory of three different municipalities in the province of Palermo: Piana degli Albanesi, Santa Cristina and Gela Monreale. The farm owns the leased land, with a regular contract registered in accordance with the law and lasting 15 years from the date of November 4, 2005 and loan for use with a regular contract registered in accordance with the law and lasting 15 years from the date of May 15, 2012. The morphological configuration of the area is typically mountainous, characterised by clivometry varying from sub-planing to moderately inclined. From the bioclimatic point of view, the area is mainly in the lower mesomediterranean sub-humid according to the Rivas-Martinez classification, characterised by an average temperature between 14 and 16°C and an average annual precipitation that can reach up to 1000 mm. The cultivation order of the company Green Bio Terre di Sant’Agata snc is agro-zootechnical, characterised by the production of cereals and fodder and by the breeding of bovine, equine, ovine and porcine species. The farm is managed directly by the managing partners, who rely on contractors for certain crop operations involving arable crops, as the farm does not have all the machines necessary for crop processing.

LI ROSI GIUSEPPE

The farm Is built on an ancient Sicilian settlement and is located in the hills of Enna, 3km as the crow flies from the ancient site of the Sicilian-Greek city of Morgantina (Aidone). The area where the farm is located was the rural area of ancient Morgantina from which the cereals for the needs of the territory came. The climate of the area is hot and arid during the summer, with mild winters whereas in the remaining periods of the year the climate is temperate. The farm produces under certified organic farming, and uses local seeds belonging to the Sicilian genetic heritage. The farm has registered in the national register of conservation varieties 2 varieties of durum wheat, such as ‘Timilia’ and ‘Strazzavisazzi’, 1 variety of soft wheat ‘Mallorca’ and 1 population of soft called ‘Population Solibam Tenero Li Rosi’. The farm carries out sowing activities and produces grain legumes, such as clover, also.

ANTICHI GRANAI FARM
OF F.LLI PASSAMONTE MIRELLA SANTA E SALVATORE

The farm, which has been engaged for several generations in the cultivation of cereals, citrus fruits and legumes, is managed by a family, in compliance with sustainability and respecting the environment. The farm covers an area of about 88 hectares, of which 10 are for rent. Five hectares of farmland have water. It has a warehouse of 600 m2 and a mill for the milling of cereals and legumes. The farm, especially for the cultivation of cereals and legumes, uses seeds belonging to the heritage of Sicilian agrobiodiversity. The varieties of ancient grains cultivated are: Timilia, Russello, Margherito, Perciasacchi and Mallorca. It also deals with the first processing of cereals and legumes and thanks to its stone mill it produces and markets flour and wheat semolina and legume flours.

RETE SEMI RURALI

Rete Semi Rurali is a second level non-profit association that works to affirm the value of cultivated biodiversity. It was established in 2007 and today has 41 members representing the agricultural world throughout Italy, including: 30 farmers' associations, 3 SMEs, 2 NGOs, 1 environmental association, 3 economic districts of solidarity economy, 1 natural park and 1 experimental station. The leading activity of Rete Semi Rurali has always been the involvement of farmers, primary actors in the maintenance and dynamic management (in the field and over time) of agricultural biodiversity. It has been collaborating since 2008 with MiPAAF for the implementation of the "Programs for the conservation, characterisation, use and enhancement of plant genetic resources for food and agriculture”. It also collaborates with the Agricultural Universities of Pisa, Florence, Bologna, Perugia and Milan, with the agricultural development bodies of Lazio, Marche, Basilicata, with CREA, CNR, Bioversity and the FAO Treaty Secretariat. Rete Semi Rurali operates under EU-funded research programmes. Since the 6th Framework Programme, with the FARM SEED OPPORTUNITIES project, it has taken part in projects on cereals. With the SOLIBAM project (FP7) and the collaboration with Prof. Ceccarelli and other European partners, Rete Semi Rurali began to take an interest in the cultivation of heterogeneous populations of different species. With the DIVERSIFOOD (H2020) project, Rete Semi Rurali is carrying out on-farm experiments with the aim of assessing the adaptability of populations and mixtures of varieties of soft and hard wheat in different regions. It will take care of the Innovation Broker activity project, relying on the advice of the agronomist Dr. Paolo Caruso, research collaborator at the Department of Agriculture, Food and Environment of the University of Catania. 
As part of this project, Rete Semi Rurali will make use of the advice of prof. Salvatore Ceccarelli, the leading Italian expert for participatory and evolutionary genetic improvement techniques. Prof. Ceccarelli was a professor of Genetics at the Institute of Genetic Improvement at the Faculty of Agriculture of the University of Perugia, then at the Institute of Genetics of the University of Milan and from 1984 to 2016 at ICARDA (International Center for Agricultural Research in Dry Areas), Aleppo, Syria.


MOLINO QUAGLIA

MUGNAI FAMILY

Molino Quaglia is a family business that has been grinding only the best grains since 1914. Angelo Quaglia, ancestor of today's mill, left his family (millers since 1856) at the age of 13 to start a small stone mill built on rafts and moved by the waters of the river Adige. It was one of the first mills in Italy to obtain BRC quality certification. Since 1989 the farm has been run by the three brothers Lucio, Chiara and Andrea Quaglia. Thus twelve years ago they matured the need to give an identity to their flour by freeing it from the anonymity of those treated and sold as soulless powders. A process of grain selection began, more closely connected with the agricultural world. A process of stimulation to Italian crops, of the development of a new milling technique (augmented stone milling), which uses the most advanced wheat cleaning and flour calibration systems to bring back to the table the nutritional richness and the complete taste of soft wheat, without sacrificing the simplicity of processing and the stability of a modern flour.