The Nebrodi Mounts Black Pig Capocollo The definition of "Nebrodi Mounts Black Pig" describes a local race of pigs typical of the territories within the area of the Nebrodi Mounts in the north west Sicily. Judging from the fossils and the references written by ancient writers, the presence of the animal had been already confirmed during the greek period (7-6 century B.C), as a testimony of the immense heritage that is still nowadays safeguarded in these valleys. During the middle age its breeding decreased due to the religion of the new conquerers; another factor that determined its decline was the gradual disappearing of woods which previously covered most of the Sicilian territory. In the last years there has been a convinced reintroduction of the breeding of this specie, on which multiple studies have been made in order to give value to its productions. The Black Sicilian pig is now a officially recognized race and managed by the ANAS (National Association of the Farmers of Pigs) The Nebrodi Mounts black pig is black skinned, and it has strong black bristles that reach the length of 10cm almost, looking like a mane and reminding of a boar, it has small-middle size (60-65 cm average) The breeding system is "en plain air", that is to say that the Pig lives exclusively in the natural environment fed with barley and field beans to maintain the organoleptic qualities of its meat and all its natural genuiness. The Capocollo is taken from the neck of the Black pig and its meat is naturally very salty and perfumed, and it is worked by able masters with natural aromas. Aspect: Cylindric and lengthened shape Consistency: tender, compact Aspect after the cut: The slice is compact and its colour is red intense with some variable fat veins. Weight: between 1 and 1.8 kilograms. Smell and Taste: persistent and intense accompanied by the natural species and aromas. Curiosities: it is exclusively produced with black pig meats from Nebrodi Mounts. It takes its name from the nearest part to the head of the black pig.

All the plants branded by Ortomio are cultivated in different areas of the Emilia Romagna. The company own 25 Ha of ground dedicated to the cultivation with greenhouses of latest generation from hills to lands located near the sea. It is a big advantage cultivating plants in different places according to their climatic needs. All the operations of seeding, transplantation and cultivation are managed by expert and skilled workers with the aim of producing healthy and resistant plants. This is made to allow everybody cultivating easily genuine and tasty vegetables as only the vegetable garden can give.

The Russell durum wheat variety is a very ancient kind of wheat which was cultivated all over Sicily, now it is spread only in some circumscribed ares of the island. The Biancolilla wheat is an ancient variety that in the past was very diffused too until the so called "Green Revolution", during which all the ancient wheat were abandoned in favor of more performing wheat varieties, genetically improved, called modern. The Tumminia is a Sicilian native durum wheat variety, it is one of the most ancient Italian varieties. It is a few sieved whole wheat, it contains a lot of trace elements of the wheat germ and bran germ; it has high protein values and a low gluten index. Nowadays the biologic agriculture has resumed the cultivation of those ancient wheats which are considered finer than the modern ones, the bring with them uniques tastes, shades and aromas, they are more digestible, tolerable and rich of nutritive substances too. The ancient wheats are simply the varieties of the past that are remained authentic and original, that is to say they haven't received any change and alteration by the mankind to increase its performance. They are great for the preparation of bakery products both sweet and salty and for pasta too obtaining excellent result both on the visual and the tasting sides. The ancient wheat have uniques shades of tastes and aromas, they maintain a balanced relationship between the amid and gluten containing a fewer percentage of the last one. If you will make a home-made bread with a flour taken form an ancient wheat you will easily find the differences.