For centuries the Valdichiana has been called the "granary" because of the fertility of its soils. The connection with wheat does not belong only to the past: it continues in the mills, bakeries and businesses that turn flours and ancient varieties into everyday products.
From Field to Flour
Grains such as Verna reflect the return to cultivation focused on quality and local identity. Milling and the choice of flours affect the aroma, texture and timing of doughs. Behind an apparently simple product there is a supply chain made up of farmers, millers and artisans.
Unsalted Bread and the Flavors of the Valley
Tuscan bread, traditionally made without salt, accompanies cured meats, cheeses, soups and new olive oil without overpowering their taste. The same flours become pasta, focaccia, pizza and sweets. Stepping into a bakery in the Valdichiana means recognizing a familiar aroma and understanding how agricultural history continues to live on through very concrete gestures.