Love and respect for the land, the desire to eat, and offer others the chance to eat, in a healthy way as we rediscover our farming roots and traditions – this is the philosophy of our farm. Founded in 1998, over the past 15 years the farm has developed and expanded, and today we dedicate ourselves to cultivating vegetables on 3 hectares of open fields, rotating the crops according to the seasons of nature.
The production cycle, for many types of crops, begins with seeds in the hothouse. These bring forth shoots which we then plant in the fields we have tilled and weeded without the use of any herbicides or other artificial products.
The fertilizer we use is manure from nearby animal farms, with the addition, when needed, of natural mineral fertilizers.
We pick the products we sell at the shop or deliver directly to the client every day.
Among the fine products we offer are saffron and legumes: lentils, chick peas, grass peas, beans (zolfino, cowpea, borlotto, cannellino), garlic, onions and potatoes.
We are currently evaluating the possibility of changing our farming techniques from conventional to organic, seeing as we really are very close already… but this will require official certification.
We are also in the process of building an industrial kitchen where we can process the produce, cook the vegetables, make jams and preserves, offer items preserved in oil and package dry legumes.
