Who we are
It all began among the rows and cellars of the wine world. It is here that Roberto Cristiano honed his critical sense, his attention to detail, and his profound respect for the land. His vision has evolved from wine to the concept of food as medicine, understood not only as food, but as vital nourishment for the body and mind. An enlightening meeting with leading figures in medical hemp prompted Roberto's brilliant intuition to combine the age-old tradition of ancient grains with the extraordinary nutritional properties of hemp seeds.
After years of constant research and study, supported by biochemical, food, and nutritional validations, a unique artisanal pasta was born, capable of satisfying the most demanding palates and offering a perfect balance between ancient flavors and functional innovation.
His entrepreneurial skills have allowed him to transform a courageous intuition into a solid production reality.
This project has not only commercial but also ethical and social value. After years of constant research and study, supported by biochemical, food, and nutritional validations, a unique artisanal pasta was born, capable of satisfying the most demanding palates and offering a perfect balance between ancient flavors and functional innovation.
His entrepreneurial skills have allowed him to transform a courageous intuition into a solid production reality.
This project has not only commercial but also ethical and social value.
Roberto's determination found fulfillment in his encounter with Chef Matthew Thompson. From the fusion of the Italian vision of "healthy food" and Thompson's culinary experience, ROME Seed Co. was born, a brand that transforms artisanal pasta into a cutting-edge sensory experience.
ROME Seed Co. was born to support a noble ambition: to support the mental and physical well-being of new generations.
This entrepreneurship of the future: where success is not measured only in turnover, but in the concrete well-being that is brought to the table."
Our Story
ROME Seed Co. was born from a simple but radical belief: that the most powerful foods on earth have been with us all along — we just stopped listening to them.
Where Ancient Wisdom Meets Modern Nutrition
Long before industrial food systems reshaped what we eat, ancient grains fed civilizations with remarkable nutritional depth. Varieties like durum wheat were widely cultivated and consumed through the early 1900s — not because they were trendy, but because they worked. Then, around the 1970s, the industrialization of agriculture replaced these time-honored grains with higher-yield, lower-nutrient modern alternatives optimized for volume, not vitality.
At ROME, we're reclaiming what was lost.
Ancient grains are naturally resistant to many common pests and weeds. Their characteristic height — taller than modern commercial varieties — creates an inherent resilience that makes chemical pesticides and artificial fertilizers unnecessary. That same height, combined with larger seed size, makes mechanized harvesting difficult, so growers rely on more artisanal, land-respectful methods. The result is flour that is less refined, less processed, and meaningfully better for the people who eat it.
The Science of Slow Nutrition
Ancient grain flour carries a lower glycemic index than its modern counterparts — and that matters more than most people realize. The high fiber content and slower digestibility of these grains help moderate gastric emptying, which in turn slows the rate at which sugars enter the bloodstream. Blood sugar levels stabilize. You feel full longer. Hunger is kept at bay. For those managing weight, metabolic health, or simply looking to eat with more intention, ancient grains offer a foundation that modern nutrition science increasingly validates.
There's another dimension worth noting: gluten. Ancient grains naturally contain lower levels of this protein compared to highly engineered modern wheat. Incorporating a greater diversity of ancient grains into your diet reduces overexposure — and with it, the risk of developing sensitivities or intolerances that have become increasingly common in the modern food landscape.
Hemp: The Next Leap Forward
ROME Seed Co. was co-founded by Roberto and Matthew — two chef-driven innovators with deep roots in Italian culinary heritage, regenerative agriculture, and science-backed nutrition. Together, they saw hemp not as a trend, but as the natural next chapter in seed-powered eating. Hemp seeds deliver complete protein, a full amino acid profile, and an optimal ratio of omega-3 to omega-6 fatty acids — all in a seed that regenerates the soil as it grows.
In partnership with WR Pasta, ROME crafts products that honor the ancient grain tradition while elevating it with the nutritional power of hemp: pasta, flour, culinary staples, and wellness pantry essentials designed for every kitchen — from healthcare and senior living to home cooks and performance-focused eaters.
ROME stands for where tradition meets innovation, and where food supports both human and planetary well-being.
Seed-Powered. Chef-Crafted. Purpose-Driven.
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