If you wander around Cecina countryside, at Collemezzano level you will certainly bump into in a golden expanse of grain spikes, visible from route 206, here the fruit of passion from generations.
Ploughing, tilling, seeding, reaping, grinding, are the simple gesture we can find in the homemade doughs and pasta of La Ventola. Polzella family gives care and attention to its harvest transforming and bringing it into the table with fragrance and quality. Antique grains as Gentil Rosso, Verna, Farro Monococco and durum wheat Senatore Cappelli, are the grain qualities grown in the eleven hectares overlook the sea. These grains are ground in view in Antonio’s lab inside La Ventola restaurant, where has been placed a real mill that
grinds 1, 2 and whole flour.
Being a miller is one of the oldest human activities, the man who transforms cereals in flour, that gives birth to a life process. It sounds like a fairytale, but Antonio a morning at the end of the year looking at the wild family field, has an intuition: creating his own flour to be used in his original doughs.
But he doesn’t want only to tell this story, he wants all his clients admiring this ancient process. He gives birth to his lab where is set a real mill that grinds and produces flour, under the caring sight of its miller. A demanding brave choice, looking for the seeds types, staring the sky every day and admiring the field. In April the first plants have blossomed, they overpass the meter in May, they get golden in June, now we can collect the spikes, the dream is not no more a dream, it is now reality. The reality Antonio and his family have always believed in to offer flavors and fragrances every day.