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.

After a hundred years long history the Lovison's products still haven't lost their craftsmanship and traditional tastes, they continue to be an important testament of a simple but rich in flavors and colors cuisine. The Musetto, apparently a cotechino (gelatinous pork sausage in a natural casing) but actually a cold cut, is the result of a careful selection of meat coming from cheeks, throat fat and pork rind. This product was born in 1903 in Spilimbergo. Apart from the Musetto, the Salumificio Lovison produces also many other cold cuts, like the sausage, the salami also in the knife-tip made version and the soppressa. The great Chef Carlo Cracco has transformed the musetto Lovison in a stuffing for his restaurant ravioli. Ravioli stuffed with musetto Lovison with vegetables mustard. Ingredienti for the pasta: 1kg of 00 type flour 8 egg yolks 1 full egg 20g of extra virgin olive oil For the stuffing: 200g of Musette lovison 80g of Savoy cabbage mash tun Make the 200g of stew Savoy cabbage browning with 50g of onion, then pour them with water and salt and cook them for 1 hour at least. Blend them in the mixer adding the musetto Lovison, season with salt and black pepper. For the mustard (80g) 80g of celery julienne cut With the flour, eggs, oil and salt make an italian fresh pasta. Pat the dough, put in some stuffing and give it the "cappelletto" shape. Cook the ravioli for 3 minutes in boiling salted water. Put them on a soup plate together with the vegetable mustard and the celery.

The friar's bitter of Diesus a liqueur obtained from the infusion of citrus fruits skins and thirty different types of grass among which gentian, thyme, marjoram and elder are dominant. Gentian makes the liqueur very bitter but the presence of citrus fruits helps to soften and round the taste. As a digestive it is very strong, it has an 18% alcoholic percentage. It is one of the most ancient and complex italian bitter. The bottle shape reminds of a friar, revoking the bitter origins and invention which took place in a Piedmontese convent. Diesus was born during the 60s, from that moment it has always been one of the Barbero top products.