Workings in the fields

The cultivation of different kinds of cereals and pulses guarantees Podere Pereto a proper crop rotation.

Alternation in cultivation allows that the work of man does not impoverish the land, on the contrary it is respected in its balance and, sometimes, improves it.
The Podere Pereto company follows all the phases of working of the land, from sowing to harvesting of the cereals as well as of the pulses and vegetables.

The autonomy in production is fundamental to obtain a product of excellent standard. In recent years the acquisition of sophisticated agricultural machinery has given Podere Pereto the opportunity of being independent in terms of sowing and harvest. Just one day in advance or behind in processing is enough to compromise the entire harvest.

Threshing requires great workmanship during harvest of the product: breaking it down means starting an oxidation process that compromises its nourishing and aesthetic value. Still greater attention is necessary for the harvest of more delicate cultivations, for example, lentils and millet.

Once the products have been harvested, they are put into silos or big bags up to the moment of subsequent workings.

Workings of the products

Over the course of the years, the working chain of Podere Pereto has been perfected reaching almost complete autonomy.
Even in this case, investment has been remarkable and decisive in the purchase of specialised machinery supported also by the aid of European Community contributions.

Today the company carries out independently all the phases of cleaning of the products, from hulling (peeling) to polishing, calibration and, if necessary, also the selection of the colour through a means of optical colour sorting.
At the end of the working, the products are immediately packed in protective atmosphere with alimentary nitrogen or vacuum-packed in order to guarantee, in the absence of oxygen, better preservation.

Another important stage of working is the drying of vegetables that is carried out with a drying kiln equipped with air ventilation which is only slightly heated in order to carry out the process in a completely natural way.

However, some of the products of Podere Pereto are transformed at other handicraft companies, all checked and certified for the production of organic products.
This is the case with tomatoes, worked with great professionalism and care in order to obtain puree, pulp and sauces, at the same factory where products in oil are also prepared, whose taste is enhanced with simple and original recipes.

For the jams, instead, Podere Pereto transports the fruit to a handicraft company in the area, the same one that transforms pâté also with workmanship.

The flours are worked with a stone flour mill and kept at a controlled temperature in order to guarantee their freshness.

For the pasta three types of cereal are used: emmer (triticum dicoccum), which gave rise to all durum wheat, the wheat of the Pharaoh (triticum turgidum), of very ancient origin, and durum wheat Cappelli variety, used since the beginning of the nineteenth century.

All the three varieties are not transformed in simple semolina, but into low grade semolina, in order to better maintain their tastes and their nourishment. They subsequently undergo a bronze drawing processing and are subjected to drying at a low temperature.

The pasta remains “alive” and does not undergo the vitrification process that removes much in terms of taste and digestibility.