An Italian Farmer Found Some Unknown Seeds in His Attic and Planted Them

In the early 1990s, Parma farmer Claudio Grossi found unidentified seeds in an attic, likely saved by his great-grandfather, and scattered them in manure. They sprouted into several wheats, including an unusually tall plant bearing seven ears on each stem and kernels in multiple colors. Grossi named it “miracle wheat” and found that its flour made flavorful, nutty bread, though the dough rose poorly. With a local baker, he developed techniques - smaller batches, tall baskets and less kneading - that helped the loaves hold their shape. Researchers later identified the grain as poulard wheat, Triticum turgidum, a heritage variety once grown in Italy. Tests found it contained more iron and phosphorus and less gluten than modern wheat, alongside notable levels of several amino acids.

The grain’s appeal also lies in its hardiness: it can withstand drought, shade out weeds and grow without fertilizer or herbicides. Its return offers an alternative to agriculture’s long shift toward high-yield wheat, accelerated in Italy by Mussolini’s “Battle of Wheat” and later by the Green Revolution. Modern varieties produce abundant harvests, but often depend on chemicals and can be vulnerable to disease and extreme weather. Ancient grains are not a simple fix: miracle wheat’s height makes it prone to falling in wind and rain, so Grossi grows it alongside shorter varieties for support. Researchers argue that cultivating a wider range of grains can reduce the risks of relying on a narrow set of crops as climate pressures intensify.