The farm’s mission is to rediscover ancient flavours through the continuous search for traditional seeds that have gradually disappeared over the years, alongside carefully selected new varieties that ensure healthy, wholesome food. Production relies on innovative techniques designed to fully respect the environment while enhancing the local area. The company guarantees 100% Italian products, as all raw materials are grown exclusively on its own land.
The range includes stone-ground flours—such as ancient maize varieties, spelt, rye, naked oats, wholemeal soft wheat, type 1 and type 0 flour, re-milled semolina and ancient durum wheat semolina—together with pearled spelt and a selection of cereal cakes available both plain and flavoured with paprika, rosemary or onion.
In 2020, the range expanded to include bronze-drawn durum wheat pasta (large penne, rigatoni and fusilloni), wholemeal semolina tagliolini, spelt and semolina tagliatelle, and a specially developed pizza flour blend.
The farm shop is open to the public on Saturday mornings, while visits on other days are available by appointment
