Pieve a Salti fields are always prepared and worked with care and monitored to assure ample rotation between animal fodder, grains and vegetables. This allows us to obtain satisfactory results without the use of any sort of artificial interference or chemicals. The technique most commonly used is to clear the terrain of grass and weeds in early autumn by turning the soil, followed by a further combing of the terrain in the spring of any new grasses or weeds once the grain crop has started to take hold. In the last few years we have been using seeds that had previously gone out of common usage. Now we have been given permission to use them once again just as in ancient times. These heirloom grains are highly adapted for use in making bread and pasta. It is wonderful to follow the process of these seeds from their sowing, through to the harvesting and on to their transformation into the end product. Hard and soft grains, T Dicoccum grains, chicory, oats, rye, millet, beans, peas, lentils, cannellini beans and chickpeas - these make up the huge variety of foods we grow each year in the numerous hectares of pasture, fields and clover according to the demands of the market.