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The cultivation of durum wheat is the most sought after given the excellent quality of the wheat that has been found in the countryside of Simalese since Roman times. Everything is facilitated by a climate that has always been mild, in fact winter snowfalls and periods of great drought during the summer seasons are rare.
Durum wheat "Senatore Cappelli" is a cereal with great nutritional qualities, a lower gluten content than other durum wheat which still maintains a high protein content compared to competing cultivations. The sugar content is also lower than other varieties, while the presence of trace elements such as magnesium, potassium, calcium and zinc, B vitamins and vitamin E. In addition to the great organoleptic qualities, the 'Senatore Cappelli' it also stands out for its agronomic qualities. The straw of this grain is also highly sought after, which is used not only for the bedding of cattle, sheep and goats in general, but also as an aid in their nutrition.
The production of organic fodder is distinguished by a production of Alfalfa of excellent quality as it has a high protein and vitamin content, which is grown in dry conditions thanks to the particular humidity of the soils where it is present. Another type of forage we produce is a mixture of clover and oats which in our territory has an excellent development and if mowed within the first ten days of May it can subsequently find a good seed production in the clover.
Seed that can be purchased at our farm for most of the year, as well as organic alfalfa seed and our organic chickpeas.
Organic chickpeas from Marmilla are grown by the Diana brothers' Molino Agricultural Company, in the characteristic town of Santa Maria in Simala, where an ancient Roman villa once stood. This small legume is a local variety grown on semi-flat and stony soils, a few tens of meters from Rio Mannu river. The harvest begins during the summer. This legume is crunchy and meaty to the taste, as well as having an intense and fragrant taste it has a rich amount of proteins and mineral salts. These small autochthonous chickpeas need a short cooking of about an hour and for this reason they are called "bellusu a coi".
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