La Peracca

The Azienda Agricola La Peracca is the result of the close synergy between multiple generations of the Bastianini family, but above all that of Ettore.
Ettore Bastianini, an agronomist and economics teacher, founded this company in Casalborgone, in the province of Turin, on the hills of Monferrato by the banks of the Po River. His passion for land care and agronomy has always accompanied him, since he was a child, and for almost forty years Ettore has been dedicating himself daily to the company and his territory to enhance it. 
Wood processing was the first activity, which over time has been integrated with cereal cultivation and hazelnut farming, which today represents the most important activity of the agricultural company, also thanks to the transformation and production of cookies and baked goods.

La Peracca: a united family for a production of absolute excellence

La Peracca was born and grows precisely thanks to the unity of the Bastianini family: Ettore could not have built everything alone. In addition to the involvement of wife Patrizia, a fundamental role is played by the entry of children Francesco and Elisabetta into the company.

Elisabetta holds a degree in Gastronomic Sciences and is in charge of the transformation of hazelnuts: it is from her hands that the delicious creations of La Peracca emerge, including cookies and cakes, hazelnut cream, and many other products, which originate from the family hazelnut groves and thus benefit from a true short supply chain. 
For all its products, La Peracca exclusively uses TGT Hazelnuts, which belong to the "Tonda Gentile Trilobata" variety, cultivated with commitment and dedication by the Bastianini family on the land they have owned for three generations.
The other ingredients used are of the highest quality and are selected to offer products of absolute excellence: indeed, there is a preference for using raw materials and artisanal products from local farms. 
Elisabetta's recipes reflect the classic ones from the territory, with that touch of innovation that enhances the hazelnut flavor by reducing fats and sugars, for the greater well-being and health of customers. Hence the choice to use only a few and all-natural ingredients. In these products there are no preservatives, colorants, artificial flavors, or palm oil. 

The other child, Francesco, is a great enthusiast of natural engineering. After graduating in Architecture, he chose to focus on agriculture, particularly dedicating himself to firewood and wood chip production. He also ensures the maintenance of the health status of the family's hazelnut groves.

La Peracca is respect for nature and enhancement of the territory

In La Peracca, tradition, modernity, respect for nature, and enhancement of the territory find their place; moreover, product quality is a fundamental value, just as is working together for the success of the family business.
Today, the agricultural company's activities exceed 40 hectares of cultivated land for hazelnuts, vegetables, and crops for biomass with energy purposes.

For many years, La Peracca cultivated wheat destined for agricultural consortia and corn for livestock feed; in recent years, however, they have introduced the cultivation of so-called "minor" cereals such as spelt, rye, buckwheat, and barley. Thus, the Bastianini family has chosen to use the flours from their cereals directly in their laboratory and to leave part of the grains for retail sale, for the preparation of soups, stews, and salads.
The cultivation of these cereals allows for a reduction of environmental impact: plowing is avoided and replaced with minimum tillage, and the necessary fertilization is significantly reduced compared to classic cereals, eliminating the need for special treatments, including herbicides, on the cultivation because these are very robust plants.
This allows La Peracca to provide greater value to its work while protecting the environment.