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.