In our laboratories:
We transform some of our fruit and vegetables into jams, juices, syrup, preserves, fruit distillates, ciders. Most of the transformation process takes place with zero emissions of carbon dioxide.
We dry and pasteurize the products with hot water heated by either the sun or with wood and we self-produce 50% of the electricity through solar panels on our roof.
We slaughter our livestock directly for retail sale.
We produce organic salami according to old recipes of Piedmont using pork, veal, cups, bacon fat with herbs and other specialties.
We grind the cereals at our stone mill and package the flour produced.