is an expression that is joining the virtuous companies vocabulary in the Italian food
Describing all the functional dynamics and processes to achieve a total eco-sustainability
would require a wider deepening, so today we’re focusing on a single aspect, to define better what sometimes could appear a difficultly tangible concept in practical terms for consumers.
We take as an example the agricultural sector, particularly the wheat
production and that exceptional reality that Pastificio dei Campi
is: when I first read about triennial rotation, i immediately had a flashback to the history class, when during the school lessons we used to study the cultivation methods and their evolution.
The triennial rotation is a practice that has been abandoned due to the lower yield, but brought back by Pastificio dei Campi
as the rotation give the ground a break, allowing its natural time to recover and come back offering high quality Pasta di Gragnano
at rhythm perfectly synchronized with nature and its needs.