The Organic Tuscan Pasta

The different formats of our tradition

Massimiliano
– Owner Agriturismo Diacceroni

Protected by the atmosphere of serenity and peace that reigns in the heart of Tuscany, our wheat sprouts and grows on the hills of Volterra: free of stones and rich in nutrients, it is the ideal soil to grow this traditional ingredient that gives us the organic Tuscan pasta.

We plow our fields in August, when the heat of the summer sun dries the earth preparing it for the sowing period in the months of October-November. In June-July, when the wheat is ripe, we harvest it to process it and obtain our organic durum wheat flour.

We take care of our land by planting improving crops such as alfalfa and field bean, which enrich our land with the best natural nutrients. This is how our organic wheat is born.

The pasta factory we have selected for the production of our organic pasta is one of the oldest in Tuscany and, thanks to a recipe handed down for generations and the slow drying process, it is able to obtain a product of the highest quality while keeping its nutritional values intact and the unique and decisive flavor of the tradition.

Sowing the grain at Diacceroni