Bertolini Stefano

In the high valleys of Sillano Giuncugnano, within the protected area of fifteen municipalities in Lucca, Bertolini Stefano cultivates Farro della Garfagnana IGP according to the distinctive signs imposed by the denomination. The grains bear the visual signature of the brand: polished surface, whitish streaks on the floury endosperm, a direct result of the soils and mountain microclimate of Garfagnana. It is an ancient cereal, once a cornerstone of Tuscan peasant nutrition, which today survives thanks to the expertise of traditional milling—the only way to achieve its characteristic finish without betraying its rustic nature. The farro from this valley does not seek easy yield: it demands altitude, temperature fluctuations, and expert hands, and delivers a product that combines culinary heritage and agronomic discipline. In an Apennine region where mountain agriculture is a choice rather than a convenience, this cultivation reaffirms a strong link between grain, land, and altitude, preserving knowledge that mechanization alone could not replicate.

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