Terre Alte Picene

For over twenty years, Terre Alte Picene has been the standard bearer of environmentally sustainable agriculture and agri-food production with low environmental impact. This established business reality has chosen to abandon the path of classic and intensive agriculture to embrace conscious and quality processing techniques, based on environmentally sustainable systems and

correct soil management.
 

The numerous collaborations with institutions and research institutes

Thanks to

the numerous collaborations initiated with national and international bodies and research institutes, Terre Alte Picene has managed to experiment and develop innovative and dynamic agriculture, combined with the use of advanced mechanical and environmentally sustainable technologies that have led to numerous experiments directly in the field. The projects carried out with these institutes are numerous and diversified according to the field of study, for example for the project to reconstitute organic matter in agricultural land and for the biological management of chestnut diseases, the Department of Environmental Sciences of the Polytechnic University of Marche has come into play, with regard to the study of changes in microbial communities and soils subject to changes in agricultural management, the Department of Sciences and Productions has intervened. Agri-food of the University of Florence

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One of the main projects on which the company, supported by the Aosta Experimental Crops Center, has focused a lot, is ecosymbiotic agriculture, which means an eco-process through which different elements such as man, animals and plants, are able to co-exist in a relationship of symbiosis within which, each element transfers and receives advantages and benefits.

We are what we eat

It is the company motto: by diversifying and consciously choosing to cultivate inland and mountain areas, the aim is to produce specialties with high biological and nutritional value. Thanks to lower productivity and a soil that is able to give unparalleled nuances of flavor, Terre Alte Picene has created an inimitable treasure chest of delicacies. The quality and healthiness intrinsic to the products of the &' company reflect the &' identity of those who choose to live with respect for nature and its oldest values. In the extraordinary beauty of &' Alto Piceno, the customs of the past continue to live on thanks to the memory of the local population that passes down ancient rituals and traditions from generation to generation, including that of pasta processing. And it is precisely to these traditions that Alte Terre Picene pays homage through products that are excellent from a nutritional and historical point of view

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Why choose the heart of pasta in Alte Terre Picene

The reasons for choosing this type of pasta are really numerous: the varieties of wheat cultivated by the company and the ways in which Terre Alte Picene “does agriculture” allow the company to drastically reduce the use of pesticides, so their products contain fewer harmful substances.

The symbiotic cultivation method manages to improve the nutritional qualities of foods because it is able to enhance the functional elements and nutraceutical aspects of the food, all thanks to the use of completely natural products. The semi-whole wheat flour used by Terre Alte Picene is not subject to the refining process that is carried out to obtain white flour, so the components of the grain, bran, endosperm and germ, are preserved, making the pasta more digestible and nutritious.
The low gluten content of Senatore Cappelli wheat requires that the product be processed at lower temperatures and with longer and more natural leavening times, this guarantees the preservation of the original flavors and micronutrients. Finally, Cuor di Pasta has a more intense and aromatic taste, as well as a longer persistence that allows you to fully enjoy the authentic flavors and aromas of these lands. In a nutshell: it's better!

Not only pasta

Aware of the fact that the greatest added value per hectare is obtained by focusing on diversification, multifunctionality and excellent productions, over the years the company has faced various challenges, dealing with cross-cutting sectors of agricultural production such as conservative cereal agriculture, DOC wine cultivation, the production of organic honey and the cultivation

of fine black truffles.