and not by family tradition, to practice environmentally friendly agriculture
Elena attended a three-year course in Biodynamic Agriculture so as to cultivate the raw materials directly on her farm, certified organic since 1998.
In addition to working in the field, Elena takes care of the preparation of biscuits and sweet and savory pies in the artisan laboratory.
For bread and substitutes she collaborates with Lorenzo a master bakery who has always worked exclusively with mother yeast.
Its mother yeast is very rich in enzymes and aromas that give the bread excellent digestibility thanks to the lactic fermentation and a particular scent of hay and milk.
SOFT WHEAT of ancient and local varieties, which is ground ONCE A MONTH in a stone mill so as to have ALWAYS FRESH AND VITAL FLOUR since it preserves the germ intact.
SUNFLOWER, of an ancient non-hybrid variety which then, when cold pressed, becomes the OIL that I use in the laboratory.
OLIVES that become EXTRA VIRGIN OIL.
GRAPES that become GRAPE JUICE, the liquid ingredient in many of my COOKIES, instead of milk
FRUIT and VEGETABLES that become JAMS and FARCE in TARTS and SALTED CAKES
The inhabited center of Staffolo, on which the Orange Flag flies, stands on the back of a hill formation 442 meters above sea level, in an excellent position on the beautiful and fertile Esino valley, so much so that it deserves the nickname of Balcony of Vallesina.
The excellence of Staffolo (also called Colle del Verdicchio) is the wine obtained from the indigenous Verdicchio vine, one of the best known and appreciated all over the world.
