So what is the basic element to prepare pizza? The flour, no?
We are in Mezzomonte, just below Folgaria, just above Castel Beseno, where an original project is taking shape: Moreno, the owner of Pizzeria Rosspach, has decided to try to grow wheat, driven by the desire to create an agricultural project to be combined with the restaurant-pizzeria he manages. The cultivated seed is strong and resistant, characteristics necessary to grow in an alpine climate. The “Aquilante”, this is the name of the variety, however, it also has ancient qualities, for example, is able to maintain a low level of gluten.
“The first experimental sowing dates back to 2017. I made a test, sowing in the ground behind my house just to see if something was growing. And... the experiment has succeeded, without even irrigate! I realized then that it could work: it was worth to invest time and energy”.
It was not easy, especially at the beginning, having to start from the search of land and seeds to use. For this last aspect I was helped by the precious advice of the prestigious Mach Foundation of San Michele all’Adige in Trentino, which opened my eyes and provided me with a lot of knowledge about the world of wheat cultivation. The project is part of the Altipiani Cimbri Slow Food Community, which promotes and disseminates knowledge of important concepts, brings people closer to the territory and raises awareness of environmental issues of fundamental importance.
“I cultivate 4.000 square meters, but there is still work to be done,
taking into account that for my restaurant I would need a total of
about 2 hectares of land”.