Italy is known for its pasta, but despite its rich heritage, most flour in this country is homogenous and bleached. Luckily, in the hills of Tuscany we stumbled upon Franco Pedrini who, along with his sons, grows heirloom grains through biodynamic farming, a holistic, social approach to growing food. “We work for a future society,” says Pedrini. We were lucky enough to spend two days with this charming family.
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