La Peracca

l&' Azienda Agricola La Peracca is the result of the close synergy between several generations, those of the Bastianini family, but above all that of Ettore.
Ettore Bastianini, agronomist and economics teacher, founded this company in Casalborgone, in the province of Turin, on the hills of Monferrato on the banks of the Po. His passion for caring for the land and agronomy have always accompanied him, since he was a child, and for almost forty&' Ettore dedicates himself daily to the company and his territory to enhance it.
Timber processing was the first activity, with time integrated with cereal growing and the cultivation of hazelnuts, which today represents the most important activity of the farm, also thanks to the transformation and production of cookies and

baked goods.

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

Peracca was born and grew thanks to &' the union of the Bastianini family: Ettore could not have built everything alone. In addition to the participation of his wife Patrizia, a fundamental role plays in the entry into the company of his children Francesco and Elisabetta.

Elisabetta has a doctorate in Gastronomic Sciences and deals with the transformation of hazelnuts: it is from her hands, therefore, that the delicious creations of La Peracca are born, including cookies and cakes, hazelnut cream and many other products, which originate precisely from family hazelnuts and can therefore count on a real supply chain at zero kilometers.
For all its products, La Peracca uses only TGT hazelnuts, that is, belonging to the “Tonda Gentile Trilobata” variety, which are cultivated with commitment and dedication by the Bastianini family on land that has been their property for three generations.
The other ingredients used are of the highest quality and are selected to be able to offer products of absolute excellence: in fact, the use of raw materials and artisanal products from local farms is preferred.
Elisabetta's recipes reflect the classic recipes of the territory, with that pinch of innovation that enhances the taste of hazelnuts through the reduction of fat and sugar, for the greater well-being and health of customers. Hence the choice to use only a few ingredients and all natural. In these products there are no preservatives, dyes, artificial flavors or palm oil.

L&' another son, Francesco, is a great fan of natural engineering. After graduating in Architecture, he chose to deal with agriculture, dedicating himself in particular to firewood and the production of wood chips. It also guarantees the maintenance of the health of the hazelnuts owned by the family

.

Peracca is respect for nature and enhancement

of the territory

In La Peracca there is tradition, modernity, respect for nature and the enhancement of the territory, and the quality of the product is a fundamental value, as is working together for the success of the family business.
Today, the &' activity of &' farm exceeds 40 hectares of land cultivated with hazelnuts, vegetables and biomass crops for energy purposes.

For many years La Peracca cultivated wheat for agricultural consortia and corn for livestock feed, but a few years ago they introduced the cultivation of so-called “minor” cereals such as spelt, rye, buckwheat and barley. So the Bastianini family chose to use their cereal flours directly in their laboratory and to leave a part of the grains in grains for retail sale, for the preparation of soups, salads.
The cultivation of these cereals makes it possible to reduce the environmental impact: plowing is avoided by replacing it with trimming, the necessary fertilization is decidedly reduced compared to classic cereals and it is no longer necessary to carry out special treatments, including weeding, on the cultivation as these are very robust plants.
This guarantees La Peracca to give greater value to its work while protecting the & #39

; environment.