There is a moment, after the harvest, when the wheat stops.
It is still warm from the Salento sun, still imbued with its earthy scent.
This is where our quietest work begins: the cleaning and natural preservation of organic wheat , an entirely mechanical process that allows us to avoid any use of pesticides or chemical additives.
At Agrimò, we believe that technology, when respectful, can be the purest way to protect nature.
Four steps that make the difference
As soon as the wheat arrives at the company, it's welcomed as a precious ingredient. Before becoming flour or artisanal pasta, it goes through four stages of mechanical cleaning that eliminate all impurities, protecting what truly matters: the grain's nutritional quality.
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Seed separator: separates seeds that are too large or too small, discarding immature or foreign ones.
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Magnetic separator: removes tiny metal particles from agricultural machinery using a magnet.
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Honeycomb cylinder: discard broken or deformed grains, keeping only the most intact ones, those rich in starch and fiber.
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Stone Remover: frees the grain from sand and small stones, for total purity.
This is our chemical-free method of pest control . Each machine replaces the role of industrial preservatives, but with greater respect and precision. This is the basis of our low-temperature stone grinding , which preserves vitamins, minerals, and the bean germ.
👉 Discover the Agrimò Method and our short and natural supply chain
Natural preservation: the power of cold and tradition
Once cleaned, the grain is stored in temperature-controlled silos or breathable bags. No chemical treatments are necessary: we use only cold storage techniques and ancient peasant remedies— bay and walnut leaves, garlic cloves, salt, and diatomaceous earth —a natural mineral powder that protects the grain in an environmentally friendly and safe way.
These are small but essential gestures: they preserve the vitality of the grain , preventing the proliferation of mold or insects and keeping the grain alive until milling.
Health and taste benefits
Mechanical cleaning means better nutrition . Laboratory analyses conducted by BonassisaLab confirm the complete absence of pesticides and mycotoxins in our grains and derivatives. This is concrete proof that our natural cleaning process works, guaranteeing a purer and safer raw material.
Compared to industrial methods, the benefits of our process are multiple:
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Flours rich in fibre and mineral salts , with low gluten content.
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More digestible and nutritious pasta, thanks to the integrity of the grain and the slow, cold grinding.
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No chemical residues, mycotoxins, or metals: just wheat, air, and patience.
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Better natural shelf life , without the need for additives.
In a world that often speeds everything up, we have chosen slowness as a form of purity .
Mechanical tradition, natural innovation
Most industrial production today relies on chemicals to ensure food safety: preservatives, fumigations, disinfectants. We have chosen the more complex, but more effective, approach: using mechanics and knowledge to replace chemicals with ingenuity . It's an ancient method, modernized again.
Every analysis, every grain, every plate of pasta that leaves our laboratory conveys this promise: technology at the service of nature, not the other way around.
From the purity of the grain to the plate
When raw materials are naturally cleaned, everything changes. The flour smells of real wheat, the pasta retains the authentic texture of artisanal semolina, and the body recognizes the difference: a healthy, light, and digestible pasta that nourishes without weighing you down.
Because quality isn't just a technical value: it's an act of respect towards those who grow, those who work, and those who eat.
👉 Discover our artisanal pasta
Agrimò – Stone-ground tradition.
Quality born from time and respect.
