Our farm cultivates its horticultural terrain and orchards, besides having a small bee hive, from which we are able to obtain a certain amount of honey (acacia and chestnut).
The cultivation method that we use is one which respects the environment; we don’t use pesticides, chemical fertilizers and herbicides, but only anti-parasite products allowed in biological agriculture and natural, organic fertilizers.
The fruit crop is based on oil, grapes, pears, peaches, plums, quinces, cherries, figs, walnuts, hazelnuts, persimmons, kiwis and medlars, besides a small production of small fruits such as raspberries and redcurrants.
You can eat the fresh fruit on the farm, depending on the season, while you can taste it all year long in the canned form prepared by “mamma” Mirella with 80% fruit and 20% biological cane sugar.
Among the fruits we grow are some local varieties of the Tuscan Apennine apple, such as the Francesca, the Ruggina, and the Nesta: these are characterized by exceptional tastes, by now, unfortunately, forgotten by many, in addition to offering an optimal bent to being preserved and a resistance to parasites.
Our extra-virgin oil offers a low level of acidity and has an intense flavor, typical of hilly zones close to the mountain where we are. The varieties that we cultivate are typically Tuscan, like the Frantoio and the Leccino, synonyms of quality.
In the mountain chestnut woods in Cetica, where our company owns some terrain and we cultivate and harvest chestnuts (at the end of October), which are dried in the characteristic wooden driers for around 20 days and then ground in the Grifoni brother’s water mill, to make flower, perfect for preparing various culinary specialties, such as polenta and the typical mountain desert: the castagnaccio.
Regarding horticulture productions, each year from Spring to Autumn, always depending on the season, you can find various crops growing in our garden, from tomatoes to zucchinis, from eggplants to lettuce, in addition to every type of aromatic herb, such as basil, parsley, garlic, salvia and rosemary. Further, we dedicate space to such legumes as chickpeas and beans, optimal for consuming in soups and stews during the winter.
To finish, our farm had become a promoter of the rediscovery of and development of an antique potato variety: the Red Potato of Cetica; actually for a few years together with the scientific collaboration of the Università di Firenze (Florence University) and with the economic contribution of the Province of Arezzo, it was possible to re-launch the cultivation of this vegetable with its characteristic red peel, perfect for making gnocchi and typical Casentinesi tortelli.