I was born in Val d’Orcia and this is where I belong. My grandfather was a sharecropper, he then bought the farm and while all the other cousins left the countryside, my family remained. They were deeply connected to the territory and rural life, in spite of being a difficult choice at the time (in the 70s). I fully embraced this project.
I graduated in agriculture, then 5/6 years ago we opened our mill-pasta factory. This way we managed to finally close the production cycle: we cultivate wheat, grind it and turn it into pasta.
It is the oldest and only method that existed until the 1940s, before cylinder mills became popular.
The difference is, the grain is grounded as a whole and subsequently sieved according to the grain size. We obtain the whole wheat first; other types of flours can be obtained with subsequent sieving. During stone milling, the millstones turn slowly and there is no overheating, thus maintaining the organoleptic properties of the raw material, plus fibers, minerals, vitamins and the germ too. In modern cylindrical grinding, the grain is stripped before grinding and the products obtained are much more refined: the bread is white, the dough is white, everything is white…
Pappardelle wholemeal Verna and Senatore Cappelli
Penne Verna and Senatore Cappelli
Fusilli Verna and Senatore Cappelli
Tagliatelle Verna and Senatore Cappelli
Paccheri Verna and Senatore Cappelli
Gigli Verna and Senatore Cappelli
Tuscan Durum Wheat Flour Pici
Food isthe best
We must know how to choose our food; good and really healthy food is the key to a better life.
Cultivation, milling, drying, are all processes that drag and reinforce each other (it would not make sense to grind an ancient grain with a modern cylinder mill…). It is a virtuous circle that gives us a different product from what the general public is used to eating: a living rich product, deeply connected to its history and to the territory where it was grown, handled and transformed.