Our vision
Our position is clear:
people and the environment before trade
The Italian wheat
The Tavoliere delle Puglie, golden expanses of spikes outline the largest plain in central-southern Italy, considered "the granary of Italy" for the boundless crops of high quality wheat and wheat.
The quality of a grain is assessed on the basis of the amount of protein and the quality of the gluten.
Proteins are linked to the environment in which the plant grows and reaches maturity, humidity, sunlight, fertilization.
Gluten is linked to the variety: «modern durum wheat develops a more tenacious gluten, while the ancient varieties are weaker. But there are also other factors that affect quality: the cultivation method, transport and conservation techniques. The excessive use of chemicals, such as glyphosate in Canada to "dry" the grain before harvesting, transport of thousands of kilometers and long storage if not in perfect condition risk compromising quality.
So the choice to use only Italian wheat, and Apulian durum wheat, is one of the best in Italy and with a long history behind it, chosen to produce one of the Italian excellences: pasta.
Local meat, vegetables and cheeses
Italian cuisine is best known for its vast regional diversity, its abundance in taste and condiments and as a classic example of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO in 2010. Furthermore, it is a of the best known and most appreciated gastronomies on a global level. One of the main characteristics of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs and this is why many Italian recipes are suitable for home and daily cooking, respecting territorial specificities, privileging only raw materials and their own ingredients. of the region of origin of the dish and preserving its seasonality.
No to GMOs
The use of GMOs could cause environmental damage and damage biodiversity, taking over wild species. Furthermore, resistance to some parasites could alter the entire ecosystem, flatten the landscape and cause the loss of many species that have made Made in Italy unique, it would affect niche agriculture and in favor of extensive crops. Furthermore, they would not produce economic benefits because the Italian agricultural reality cannot be homologated to the others, due to its uniqueness, quality and variety.
GMOs could get out of control and upset the delicate biochemical balance of the human species. The studies conducted cannot exclude long-lasting effects resulting from the use of GMOs.
The traceability of products
In fact, in an increasingly globalized food market, it is even more important to have knowledge of the agri-food chain.
It is very important to know the path of a food product, the origin of the raw materials used, the way in which they were grown and the place, the type of chemical treatments they have undergone or the time of harvesting, slaughtering and preparation.
In fact, it is crucial information to guarantee the safety and genuineness of a product, effectively assuring those who consume it of its integrity and healthiness. In fact, food traceability becomes a very important instrument of transparency and protection towards the final consumer.
Not only that: food traceability plays another fundamental role, that of guaranteeing the originality of a product with the aim of combating the phenomenon of counterfeiting.
Ethical nutrition
"We are what we eat" is a lifestyle now shared: we are increasingly attentive to what we buy and consume, we are increasingly sensitive to the type of cultivation, the biological origin of the foods, the types of farming and the way in which they are processed and stored food. Our health is at stake and we are well aware of it.
The Italian wheat
The Tavoliere delle Puglie, golden expanses of spikes outline the largest plain in central-southern Italy, considered "the granary of Italy" for the boundless crops of high quality wheat and wheat.
The quality of a grain is assessed on the basis of the amount of protein and the quality of the gluten.
Proteins are linked to the environment in which the plant grows and reaches maturity, humidity, sunlight, fertilization.
Gluten is linked to the variety: «modern durum wheat develops a more tenacious gluten, while the ancient varieties are weaker. But there are also other factors that affect quality: the cultivation method, transport and conservation techniques. The excessive use of chemicals, such as glyphosate in Canada to "dry" the grain before harvesting, transport of thousands of kilometers and long storage if not in perfect condition risk compromising quality.
So the choice to use only Italian wheat, and Apulian durum wheat, is one of the best in Italy and with a long history behind it, chosen to produce one of the Italian excellences: pasta.
Local meat, vegetables and cheeses
Italian cuisine is best known for its vast regional diversity, its abundance in taste and condiments and as a classic example of the Mediterranean diet, recognized as an intangible heritage of humanity by UNESCO in 2010. Furthermore, it is a of the best known and most appreciated gastronomies on a global level. One of the main characteristics of Italian cuisine is its simplicity, with many dishes consisting of 4 to 8 ingredients. Italian chefs rely on the quality of the ingredients rather than the complexity of preparation. Traditional dishes and recipes, over the centuries, have often been created by grandmothers more than by chefs and this is why many Italian recipes are suitable for home and daily cooking, respecting territorial specificities, privileging only raw materials and their own ingredients. of the region of origin of the dish and preserving its seasonality.
No to GMOs
The use of GMOs could cause environmental damage and damage biodiversity, taking over wild species. Furthermore, resistance to some parasites could alter the entire ecosystem, flatten the landscape and cause the loss of many species that have made Made in Italy unique, it would affect niche agriculture and in favor of extensive crops. Furthermore, they would not produce economic benefits because the Italian agricultural reality cannot be homologated to the others, due to its uniqueness, quality and variety.
GMOs could get out of control and upset the delicate biochemical balance of the human species. The studies conducted cannot exclude long-lasting effects resulting from the use of GMOs.
The traceability of products
In fact, in an increasingly globalized food market, it is even more important to have knowledge of the agri-food chain.
It is very important to know the path of a food product, the origin of the raw materials used, the way in which they were grown and the place, the type of chemical treatments they have undergone or the time of harvesting, slaughtering and preparation.
In fact, it is crucial information to guarantee the safety and genuineness of a product, effectively assuring those who consume it of its integrity and healthiness. In fact, food traceability becomes a very important instrument of transparency and protection towards the final consumer.
Not only that: food traceability plays another fundamental role, that of guaranteeing the originality of a product with the aim of combating the phenomenon of counterfeiting.
Ethical nutrition
"We are what we eat" is a lifestyle now shared: we are increasingly attentive to what we buy and consume, we are increasingly sensitive to the type of cultivation, the biological origin of the foods, the types of farming and the way in which they are processed and stored food. Our health is at stake and we are well aware of it.