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Naturalmente Toscano - Via del Pretorio 1 58055 - Semproniano - GR

"Rediscovering the traditions, the values of the rural world and the techniques of cultivation. Knowing the food with which we nourish ourselves, how it transforms and where it comes from. Maintaining a natural territory that allows the renewal of life." ​
Design ideas that see Naturalmente Toscano, alongside those who carry out the research work for the creation of a territorial system of the Tuscan supply chain and the enhancement of many typical products. A difficult path for a better world.

We are in the Tuscan Maremma, in the area between the high valleys of the Fiora and the Albegna, characteristics for their environmental riches. As Bruno, the centennial miller from Semproniano said, these are the best lands where to sow the wheat of the Maremmana Tradition.
And still today the wheat that is grown is the one with medium-low strength, more digestible gluten, ANTICA varieties that guarantee better food quality and consumer protection, with the utmost respect for the production environment.
Their cultivation in fact, thanks to the characteristic high size, susceptible to lodging, foresees the rotation and the practice of green manure (mixture of legumes, grasses and cruciferous trees) without the use of fertilizers, leaving to the grain the possibility to use the “strength old “, derived from the mineralization of the organic substance humified in the soil.
Here is born “The Memory of Seeds”, a project idea for the enhancement of the ANCIENT GRAINS through the development of a short supply chain territorial system.
The La Piazzoletta Association, guardian of all the seeds, brings together the farmers of this area, and collaborates directly with the University of Florence.
Naturally Toscano is part of this chain, where producers and final consumers have common goals, achievable through new forms of meeting and exchange, practicable thanks to the direct sales relationship, taking care of the promotional / educational part and marketing.
It is a difficult path, but which has given life to an experience of sustainability, multi-functionality, conservation of biodiversity and food education.

CULTIVATION OF GRAINS ANCIENT VARIETY

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STONE GROUND FLOUR

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TUSCAN TRADITIONAL BREAD WITH LEAVENING WITH ACID PASTA

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FRESH AND DRIED PASTA BAKED PIZZA PRODUCTS WITH MOTHER YEAST

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CAMPUS OF LEGUMES

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SALES POINTS OF NATURALLY TUSCAN PRODUCTS

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