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Ancient Grains

Ancient grains flour and sourdough. Pizza, as it was in the past.

Healthier, easy to digest and genuine. Our pizza with sourdough mixture and ancient grains flour has a more intense flavor and taste, more vitamins and minerals and contains less gluten. And give you all the lightness of our natural yeast.

All pizzas on our menu are available with sourdough mixture and ancient grains flour with only 2 € more.

What are ancient grains?

These varieties of wheat were widespread in Italy at the beginning of the Twentieth Century. They have not undergone the genetic improvement programs at the origin of the modern white flour.
These programs make more abundant harvests, but produced a very less nutritious and much richer in gluten grain. This is why some ancient varieties have risked disappearing. Today they have been recovered and enhanced in the name of biodiversity and of the Italian historical-cultural heritage. They are grains of better quality and more valuable, because they are the result of small agricultural productions. They cost a little more, because they are more difficult to cultivate and do not undergo intensive processes.

Thanks to the “Ancient Grains” project, here you find a really healthier and genuine pizza, made with a mixture of sourdough and Virgo wheat flour.

Virgo wheat flour.

“Virgo” is project funded by Emilia Romagna region, which aims to recover ancient wheat varieties. A precious historical heritage of biodiversity selected for its organoleptic qualities, which enhances the climatic and agricultural characteristics of the territories chosen for the crops.
The wheat varieties involved are Andriolo, Inallettabile, Verna, Gentil Rosso and Frassineto. The grains are ground integrally by stone, to obtain a semi-wholemeal flour that preserves all the nutritive properties of the selected grains unaltered.

More details on the project and on the production chain can be found at

Grani Antichi

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