Grain farming at Vignamaggio has ancient origins. Wheat, barley, spelt and oats were grown in the harder, more fertile soil at the bottom of the valley, but over the centuries were either abandoned or replaced by vineyards. Since medieval times, grain was milled in water mills along the Greve Valley, thereby harnessing the energy generated by the river. The flour that was produced went straight to the various bread ovens on the farm. 

At the time, bread was a farm workers’ staple diet and great quantities were made. Vignamaggio’s records dating from the 600s tell us exactly how many kilos of flour were produced, sold and used each year.


We decided to plant indigenous ancient grains that have always thrived in these areas, and are particularly well suited to organic farming methods. The Senatore Cappelli hard grain variety and the Verna tender grain variety are both characterised by a complex depth of flavour.


Verna and Senatore Cappelli are tall-growing grains that produce a lot of straw, useful for keeping the animals warm in winter and for mulching the vegetable gardens. Organic field beans and barley make an excellent feed for our Cinta Senese pigs, especially when acorn season is over and foraging for treats is less rewarding for them.


Vignamaggio’s pasta is made exclusively from the farm’s organic flours, especially the stoneground ancient grains. Stone grinding ensures that the grain berries are ground at low temperatures, releasing their unique flavour and aroma, as well as preserving all the proteins and minerals that are naturally present in the grain. Our pasta dough is bronze cut, leaving our linguine and penne with a slightly rough texture that is perceptible on the palate, and that creates the perfect surface for the pasta to absorb more sauce.