Ancient grains are tastier and healthier than the varieties grown on a large scale. They are not human-modified nor sterile and they do not pollute the soil. The Vestri farm business is listed in the Register of Tuscany’s Coltivatori Custodi, the germ plasm bank, for the preservation of native seeds and healthy cultivations, and it sift and seeds the land only using the germs of ancient grains of its own production.
ANCIENT DURUM WHEAT
The Vestri wholemeal flour will allow you to replicate the scents and colours of the past with your own hands. The ancient durum wheat and the soft grains Gentil Rosso, Inallettabile and Frassineto, are ground to stone as they are, including the germ and the bran.
With the Vestri's old durum wheat noodles you can rediscover the authentic taste of the wholemeal pasta. They are handcrafted with ancient durum wheat from the Vestri company, bronze drawn and dried naturally for 3-5 days, at temperatures that do not exceed 38° C.
The Pici is the typical pasta from Tuscany’s Val di Chiana tradition. The Pici by Vestri is produced following the ancient recipe both in the handmade preparation and raw materials, using wholemeal flour derived from the ancient durum wheat and water. The pasta nets are rolled up by hand one by one.
Linguine is the result of a homemade mixture made of whole wheat flour and cold water. The raw material, the durum wheat that belongs to the Vestri Company for two generations, is
cultivated according to the principles of Natural Shumei Agriculture and then ground to stone.
Because by recovering our deep connection with Nature we can also return to producing a
The fusilli are obtained from an artisanal process, simply with integral whole wheat flour and
cold water. Bronze drawing and natural and slow drying, at a temperature below 38° C,
complete the production process of this pasta, whose raw material is grown according to the
principles of Natural Shumei Agriculture.
Macaroni striped with a rough consistency, Vestri paccheri are born from a very simple artisanal
processing that combines only the whole wheat flour, ground stone, and cold water. In the dish
you can hear all the taste of the recipes of the past, when Nature did everything by itself. As it
still happens today in our wheat fields, cultivated following the principles of Natural Shumei
This paste, which is reminiscent of a flower, is obtained from a very simple artisanal processing
that combines the whole wheat flour, ground stone, and cold water. The bronze drawing and
natural and slow drying complete the production process of this pasta, which still follows the
dictates of the Tuscan tradition.
The spaghetti Vestri have a rough and porous consistency, which enhances the taste of this pasta with a simple
tomato sauce. The raw material, the durum wheat belonging to the Vestri Company, It is cultivated according to the principles of Shumei Natural Agriculture and then ground to stone; the slow drying is done in the stick so that the threads remain well spread and then they are cut and packed by hand.
Among the most appreciated pasta shapes by Italians, Vestri's integral penne pasta contains all
their goodness in raw materials, with a reference to ancient flavors. The wheat belongs to the Cappelli variety of the family company, cultivated according to the principles of Natural Shumei Agriculture, a method of Japanese origin.
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