Originally established to create a true autonomous production and processing chain for ancient grains, the project then took shape with the opening of the bread-making workshop with the direct management of almost 20 hectares of land between Trepalade and Altino, a short distance from the remains of the ancient Venetian and Roman city of the same name, following clean farming methods.
The result of this work is an agricultural flour and a courageous bread, made with grains of incomparable taste, cultivated without the use of pesticides just a few kilometres from where they are milled and processed.
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