Welcome to Tuscany

Podere Pereto was born as organic farm in 1993 under the control AIAB ICEA certification bodies. We are located in Tuscany, 30 Km from Siena, in Rapolano Terme, in the wonderful landscape of the "crete senesi".

Here we have chosen to cultivate according to the method of the organic agriculture both for respect of this land that has welcomed us and for we believe that in our life, as in our job, it is fundamental to respect the natural equilibrium.

The most peculiar aspect of Podere Pereto's production is the cultivation of ancient and typical varieties of pulses and cereals with really unique nutritional and taste qualities.

The company is part of a group of agricultural operators who value biodiversity and consider it strategic to invest their own forces in order to prevent the disappearance of plants and products typical of an area, in order to ensure the maintenance of their genetic heritage.

The “recovered” varieties that we cultivate are:
Cece Piccino Tondo
(small round chickpea) chickpea without the skin and very tasty
Cece rugoso fiorentino
(Florentine wrinkled chickpea) a tender and sweet chickpea
Cece nero
(black chickpea) very tasty
Fagiolo Coco
(bean Coco) a bean with a thin skin and sweet taste
Fagiolo Zolfino
(bean Zolfino) called butter bean due to its consistency
Fagiolo Toscanello
(bean Toscanello) a bean with thin skin
Cicerchia
ancient Tuscan pulse
Mais Marano for polenta
ancient variety
Lenticchie
lentils small and variegated
Grano duro Cappelli
(durum wheat Cappelli) for pasta very tasty and nourishing with a sweet taste and excellent digestibility
Grano del Faraone
(wheat semolina of the Pharaoh) very ancient durum wheat with a sweet taste and excellent digestibility
Grano tenero Sieve
(Sieve soft wheat) ancient variety that we are using once again for bread and sweets.
Grano tenero Verna
(Verna wheat) suitable for oven products
Grano tenero Gentil Rosso
(soft wheat Gentil Rosso) a variety wisely used a century ago, suitable for oven products
Farro Triticum Monococcum
(emmer Triticum Monococcum)
probably the most ancient wheat cultivated by man
Farro Triticum Dicoccum
(emmer Triticum Dicoccum) grain very glassy, suitable for pasta-making industry
Farro popolazione della Garfagnana
(emmer population of Garfagnana) suitable for soups and salads
Pomodoro Costoluto
tomato with a sweet and consistent taste
Pomodoro Canestrino
tomato with a very dense pulp