Biodiversity

Master baker Richard works together with his great-grandson Hannes and the team of 40 people from Val d’Ultimo to preserve the quality and traditions of his ancestors.

Strictly closed-cycle, as requested by the biodynamic approach. Every phase of the process takes place in these 4 hectares: this is a unique situation in the world, and guarantees high-quality and sustainability, farm-to-tablesupply chain easily recognizable in this product.

Strictly natural stone ground flour in the heart of Modica, each grain is worked at low temperature to preserve the fragrance, aroma and nutritional power of the germ.

Based on local durum wheat semolina, typical shapes of the popular tradition handcrafted through slow drying at low temperatures (20 hours, 35 °C).

Taralli of the Apulian tradition made with simple and genuine ingredients. Inviting appearance and golden crunchiness for an exclusive, incomparable taste. Local and solidarity economy.

Bergamot, known and appreciated all over the world, is grown in a small piece of land in the heart of Locride, from Villa San Giovanni, on the Strait of Messina, to Siderno.

Stone grinding in a water mill: same process throughout 8 generations, slow movement and low temperature, to keep the flour alive.