We mill our wheat and spelt exclusively using a stone mill to preserve the aromas, flavours, and nutritional quality of the flours. We produce bread and baked goods with our flours, using sourdough for natural fermentation and baking in a wood-fired oven.

We rotate crops in the field with cereals, legumes, and forage crops. We are committed to biodiversity. We practice beekeeping and gather wild berries and flowers, which we use to create exquisite jams, syrups, and honey.

The legumes grown in the field are carefully boiled and jarred, ready to be used in refreshing cold salads, hearty soups, and delicious dishes.

Our flours are the result of a meticulous selection of cereals and legumes that we grow ourselves. Particular attention is given to ancient soft wheat varieties and einkorn spelt.
We use a seed population called “Bioadapt,” an evolutionary blend of soft wheat that includes five ancient varieties: Andriolo, Frassineto, Verna, Gentil Rosso, and Inalettabile.
This population, with its genotypic diversity, is a natural response to climate change and is ideally suited to organic farming. Flours made from ancient grains are healthier, easier to digest, and help to prevent gluten intolerance.
Alongside “Bioadapt,” we also cultivate einkorn spelt, valued for its rich nutritional properties and high antioxidant content.

Our flours, milled exclusively on stone, retain the full nutritional qualities of the cereals and legumes we cultivate.
We favour semi-wholemeal flours (types 1 and 2) or fully wholemeal flours, as they preserve a higher amount of germ and bran—the parts richest in fibre and nutrients.

We ensure good soil fertility through the rotation of cereals, legumes, and alfalfa.
Each year, we search for ancient varieties that are better suited to our uses and sustainable farming practices. Legumes have always been a staple of the diet, valued for their high protein content.
The legumes are then cooked and jarred, ready for use in cold salads, soups, and delicious dishes.

The attention we give to biodiversity extends to the surrounding territory as well.
This is where our extra jams come from, made from the wild harvesting of fruits and flowers from our land.
We have dedicated a portion of our land to the cultivation of aromatic herbs and ancient fruit trees. In our aromatic garden, you will find helichrysum, thyme, lemon thyme, rosemary, savoury, and lavender, which are also used in the preparation of our baked goods.
Our bees thrive on this rich biodiversity, benefiting from high-quality nectar and pollen. Far from conventional farming and pollutants, and cultivated using organic methods, they provide us with the opportunity to observe the bees during their collection process.

The wild rose jam is made from the spontaneous collection of dog rose berries, a thorny bush common throughout our area.
During cooking, we add multifloral honey and cane sugar.
It pairs wonderfully with cheeses or spoon desserts and is rich in anti-inflammatory and vitamin-boosting properties.

The elderflower syrup is made from the spontaneous collection of elderflowers, a common shrub found in our area, growing near watercourses or the edges of paths.
The flowers are macerated with fresh lemon juice, cane sugar, and water, then bottled.
The syrup is diluted with water to create a highly refreshing drink.

The multifloral honey is the work of our precious and tireless bees, always essential to biodiversity. By respecting them and learning from them, we can become skilled beekeepers. The great variety of flowers and plants contributes to the unique aromatic quality of our honey.

We ensure good soil fertility through the rotation of cereals, legumes, and alfalfa.
Each year, we search for ancient varieties that are better suited to our uses and sustainable farming practices. Legumes have always been a staple of the diet, valued for their high protein content.
Cereals and legumes are often paired in cooking for their ability to complement each other nutritionally.

The chickpeas are of the Sultano variety, small in size, smooth, and with very thin skin.
During cooking, they remain compact and easy to digest. They are perfect for velvety soups, delicious stews, as a side dish, or paired with vegetables.