The wheat production

In 2013 we wanted try to grow our own wheat to be used for baking the bread for the School in Cabella. The first experiment we tried was on a field on the hill in Albera above the Temple. We asked a friend farmer to plough the field, 

another friend farmer gifted 50 kg of seeds of an old wheat variety. 

We organized with a third friend farmer, english speaking, to sow the field with the children of the school. 

The first experiment was not a success, when in June the first ear of corns were growing, the wild deers eaten almost all. 

The children were not upset because they said: “uncle, also them have to eat breakfast…”. We did not gave up, and the next October we did sow again, but again the deers had good breakfast. We decided to move the cultivation in another field, more near the road, in the village of Vigo. 

Finally the first production in 2015. We found also a stone grain mill in Alba, and the bread production for the School started.  

We finally were very happy to give to eat to our children the best genuine quality of bread as possible, locally grown, from vibrated seeds. The next year again, the same field has been sowed with the same old seeds. Unfortunately in July we noticed a very bad attack of a fungi, and we thrown away all the harvest. For the 2017 we decided to buy new seeds, we vibrated them and we gave to a new farmer to be sow in Rovello, at the other side of the mountain. 

In Vigo we decided to change the seeds and we sowed spelt, from organic vibrated new seeds. We soved also another field in Vigo with barley and oat. In May 2018 a wind storm knocked down the new spelt, and we thought to lose it, but at the harvest time we got anyway a good quantity of seeds, like of barley, not so much of oat. 

In the Rovello’s field also we had a wonderful harvest, 1.6 tons, out of 100 kg of seeds. 

We also found a brand new mill, to ground stone the seeds, at Gavi. Modern technology in old traditional stoneground. 

We have now the best flour from wheat, spelt, and multigrain, for the best bread for the School. The surplus of those wonderful flours are among the products of “the Living Valley”-Cabella, to be sold to fund rise for the school.