AmoreTerra, Italian organic supply chain

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#FilieraAmoreTerra, a virtuous project that coordinates organic Italian agricultural production, local artisan workshops, traceability and transparent information, research and educational projects. An excellent example of the Made in Italy we like best.

AmoreTerra, an Italian organic supply chain project

AmoreTerra was founded in 2012 on the initiative of two young people. Michele Lenge, who is committed to the search for organic farms in particularly suitable areas and artisan workshops that can best preserve the qualities of raw materials. And Andrea Costa, who brings identity and communication strategy to the project.

The supply chains are located in different regions of Italy, from the South to the North, in consideration of climates and production experiences. The 160 products now in the catalog share a close connection with territories and their distinctive crops. Cereals and legumes
Rotationally grown, pasta and flours, taralli,

breadsticks
, cookies. But also dried fruits and fruit preserves, artisanal liqueurs, and olives.

#FilieraAmoreTerra, who is participating.



More than a hundred farmers and artisans


share the vision of an integrated supply chain
, which can express the values of its products through a unified brand. The #FilieraAmoreTerra transforms crops from 360 hectares of passionately farmed, organically farmed land.

Farms participating in #FilieraAmoreTerra are located in areas away from arterial road traffic, surrounded by greenery or other organic farms. In areas with a great agricultural tradition-such as southern Italy, where quality grains and legumes have been produced for millennia-or in the mountains, where the harsher climate reduces pest disturbance.

The artisan workshops that process the raw materials in turn strive to respect their nature through slow processes at controlled temperatures. Thus pasta, for example, is dried below 80° C so as to preserve B vitamins and prevent the ‘Maillard reaction.’ Instead, a chemical process typical of industrial pastas (with the exception of De Cecco and a few others) that produces negative effects on the nutritional qualities of the products.

Ancient grains, the Luce project



The search for



biodiversity


led AmoreTerra ha to develop the Luce® project.

9 varieties of


ancient grains

grown in the mountains, synergistically, and stone ground. (1)

The mountains defend the grains from most pests (which are absent, due to the cold weather) and keep the soils hydrated, as well as protect them in winter through snow. Already in just a few years the ears of corn have changed in appearance, the plants have adapted naturally to the terrain, and their yields have increased.

Milling takes place in a stone stone mill from the 1800s, at reduced speed (60 rpm). So as not to overheat the grain and maintain its characteristics, without even removing the valuable wheat germ. Farina Luce® is used to produce an artisanal cold-dried pasta whose authentic flavor asks nothing more than to be ‘Ready with a drizzle of oil.’ And a range of baked goods.

Khorasan Saragolle, the Italian alternative to Kamut, is another gift of AmoreTerra. That he tracked down some old seeds of and cultivated them so that he could produce a line of pasta with this ancient local grain.



Know What You Eat’

, transparent labels and educational projects

Transparent labels On essential packaging. To encourage reading the news that really serves informed and responsible choice
of purchase. ‘


Properties Bar


‘ on the front of the label, precise description of places of cultivation and production, the values of the #FilieraAmoreTerra in a special box.

Inform and educate the consumer to the values of ‘second nature’ supply chains and balanced diets as part of healthy lifestyles is one of the goals of AmoreTerra. Which is therefore active in communication on the

social network


and has developed a magazine


online


with free access, on
www.amoreterra.com/magazine/it-IT

Chapeau!

Dario Dongo

Notes

(1) Varieties Gentil Rosso, Mentana, Verna, Marzuolo, Autonomia, Inallettabile, Terminillo and Risciola. To which is added the rare Miracle Wheat, a wild grain mentioned in the Old Testament

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Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.