Tuscan olives are tiny, sun-charged flavor bombs with centuries of history. Some grow on trees older than entire cities, rooted in mineral-rich soil, grazed by the salty sea breeze. Each variety has a personality: Moraiolo (the spicy one), Leccino (the smooth one), Frantoio (the aromatic artist), and Olivastra (the rare local beauty you'll barely find outside Tuscany).
Why we love it
Harvest happens once a year in late October, when the olives hit peak flavor. Hand-picked and taken straight to the mill, they’re cold-pressed below 27°C to lock in the polyphenols. That peppery kick is what Tuscan EVOO is famous for.
These tomatoes live their best life under the Tuscan sun. Warm days, cool nights, salty coastal winds — every element works together to build sweetness, acidity, and color. They ripen slowly and naturally, soaking up maximum lycopene and flavor before harvest. No shortcuts, no rush, just pure sunshine in fruit form.
Why we love it
We harvest once a year in August, the exact moment they hit peak ripeness. Within hours, they're transformed into sugo. No concentrates, no additives, just real tomatoes at their absolute best. Sun-ripened tomatoes can have up to twice as much lycopene as industrial greenhouse ones, meaning more nutritional benefits for you!
Einkorn is the grandfather of all modern wheat—10,000 years old and still rocking its original DNA. This grain refuses shortcuts: it grows slowly, yields little, and thrives when nature leads. Because it's never been hybridized, it's kept its golden color, nutty aroma, and ancient strength intact.
Why we love it
Naturally packed with protein, minerals, and carotenoids for that golden glow. Its softer gluten structure makes it easier to digest than modern wheat. Fun fact: the hull clings so tightly to the grain that you have to use the whole thing, so every bite carries the full nutritional punch.
Senatore Cappelli is a tall, elegant heritage wheat named after an Italian senator who championed better agriculture over 100 years ago. It grows up to two meters high (the supermodel of wheat fields) and pulls nutrients from deep in the soil. Farmers love it for its aroma; pasta makers love it for its character.
Why we love it
Naturally high in protein and minerals, with a warm, nutty flavor modern wheat can't touch. Its gentler gluten structure makes it easier to digest. Because it's so tall, strong winds can knock it over, so growing it requires patience and dedication to the beauty of flavor.
