Our fields are cultivated with fall cereals, wheat, barley or spelt in rotation with alfalfa, as well as with the seasonal vegetables that supply the farm’s shop, markets and restaurant. Rotation brings vitality to the soil and the crop varieties have been chosen to meet our food preferences, whilst taking into consideration the well-being of our body and planet.
We grow about sixty hectares of arable land, using the technique of crop rotation, with the aim of preserving and restoring the soil’s organic matter from the previous year.
We follow the traditional crop rotation and we pair “friendly” varieties, following the principles of organic farming. We also use straw and organic material to cover the ground, to preserve surface moisture and fight erosion, which is particularly important due to the recent increase in drought.
Seasonally, we grow: cabbage, fennel, onions, garlic, potatoes, rocket and various salads, pumpkins, courgettes, tomatoes, peppers, aubergines, broad beans, leeks and everything that the climate allows us to grow.
The ancient grains we grow are mainly Verna and Bologna. We chose these cereals because of the quality of their flavour and their ability to maintain biodiversity.
In addition, these varieties allow us to counteract the spread of modern wheat, which contains a much higher percentage of gluten, leading to faster raising and baking of sweets and bread. This characteristic is making more and more people intolerant to wheat, creating a significant damage to our society.
The Monococcum wheat variety is the oldest ever grown by man, suitable for both bakery and kitchen use. Our interest in this ancient grain is due to its good quality for food production and the possibility of inclusion in a multi-year rotation plan, in line with organic farming techniques. It has a high protein content, 18% on average (with peaks up to 24%) and a high amount of carotenoids, antioxidants that are critical for cellular functions.
Once a week we produce, in our wood-oven, two types of sourdough bread: semi-whole wheat and white (type 1).
We grow about sixty hectares of arable land, using crop rotation, with the aim of preserving and restoring the soil’s organic matter.
We mill our seed and we pack it by hand.
Type 0 wheat roller milled with cylinder: sproutless flour, no bran or sharps.
Stone-ground Type 1 wheat: sifted flour with bran and sprout.
Whole wheat type: with sprouts, bran and sharps.
