Extensive wheat cultivation in the Sicilian hinterland probably began in the Bronze Age and became firmly established during the Hellenic period. Archaeological evidence confirms food preservation practices which, with increased production capacity, evolved into underground storage systems developed thanks to the expertise of indigenous populations in constructing a levare architecture – a subtractive building technique that carves spaces out of rock – such as the stanzìe, traditional rock-hewn chambers still widely found today. Later, in the ‘province of wheat’, the Roman structure of large cereal estates was established, while the Vie Annonarie, often following routes inherited from ancient Greek roads, became strategic arteries for transporting grain from the hinterland to the ports.
This long historical journey has left deep traces that are still reflected today in the rural landscape and local agricultural practices. The village of San Giorgio, located between Assoro and Nissoria, with its wheat fields that change colour with the seasons, still offers a representative image of the ‘granary of the Mediterranean’, while wheat cultivation remains the foundation of local productive and culinary culture, supported by a rich genetic heritage.