The most innovative technique of breeding Saccardi brothers, a company located in Rodigo (Mn), is perhaps in the foraggero. And it consists in an ever increasing use of the shredded wheat in the feeding of its dairy cows; ever-increasing use in partial replacement of the shredded corn. Our meats are all at 0 kilometers.
The tessieri flour is the product of grinding dried fruits or seeds of various plants (corn, barley, spelled, rice, oat, rye, chestnut, chickpea, almond, buckwheat) flour used for baking, in pastry and in the kitchen. Durum wheat flour, used for bread making and pasta production, is called semolina.
ORTOLANO: GHERI GIOVANNI
Fruit and vegetables fresh in season, exotic, Italian and organic, delivered every morning by our supplier.
BIRRIFICIO I DUE MASTRI
The I Due Mastri craft brewery was born in 2009. In a context of rich in food and wine traditions, as far as the vanguard from an industrial and university point of view, framed in a land made unique by the beauty of the gentle slopes of the Apennines, the passion was born for beer by Cristiano and Iacopo. Two friends, founders and owners of the craft brewery, have been able to permeate and concentrate in the beers created all the experience, background, tradition and local specialties, combining innovation with their passion and love for the territory
Dedicated to those who want an uncompromising fruit juice, made up of 100% organic ingredients, the Bio Plose family is getting bigger every day. Bio Plose juices do not contain preservatives, dyes and GMOs and the fruit used comes exclusively from companies that operate in environmentally friendly agriculture, such as the BIOLAND companies of South Tyrol & associated. They are also subject to strict controls carried out by independent certification centers and recognized by the State. So in the end, everyone can count on a healthy, reliable and high quality product
GALVANINA CENTURY BIO
Galvanina Century Bio is a line of biologic sparkling drinks of the highest quality and innovation made using an ancient recipe and a craft method that Galvanina has been able to jealously guard since 1847 and which was completely reworked in 1901 when the transition from a production entirely took place manual to a little more than artisan.