The Earth and the Sky, organic agriculture at the service of health – Italian Cuisine

A link with the deep and lasting land. Indeed, with the earth and the sky, because the cycle of agriculture is not only made up of cultivated lands but also of seasons that follow one another.

And it is from this circularity that, forty years ago, La Terra e il Cielo was born, one of the first companies in Italy to make organic a targeted and conscious choice. It was 1979 and the organic sector was, by the five pioneers of the company, a targeted and visionary ideological choice, not a passing fad.

Today as then, the products are part of an ecological and solidarity production cycle, constantly listening to nature and the environment at 360 degrees. With a charter of values ​​that testifies to the constant ethics and commitment, rewarded over time by projects like the one with the Nobel Peace Prize winner Rigoberta Menchu.

Pasta, the Earth and the Sky is biological by tradition, authentic by vocation.

The pasta 700 grains

From this attention and this awareness, but also from the constant research, 700 grains are born, the pasta produced with wholegrain semolina of at least seven hundred different varieties of durum wheat. Not a seed, therefore, but many coming from different plots that are then mixed to give life to a new evolutionary population of the grains. The idea is by the agronomists Salvatore Ceccarelli and Stefania Grando, researchers of the evolutionary populations and founders of the Rete Semi Rurali association. For years engaged in the study of alternative farming techniques, they support and follow experimental fields to create evolutionary mixtures also in the Marche Region. The goal is to develop solutions that are increasingly serving the health of the environment and people. Like pasta 700 grains, a nourishing, digestible, high protein content product, which collects the nutritional principles of each field on which it is grown, without approval.

The controlled supply chain

Upstream, a controlled and sustainable supply chain, which starts from the full traceability of raw materials, passing through controls and certifications that guarantee quality and safety. But also a transparent relationship with consumers and even earlier with small producers, with whom a responsible and equal working relationship is established, starting from always fair rewards.

Mill-milled flours

mill the earth and the sky

Soft wheat flour and whole wheat spelled flour are still ground at the ancient water mill in Piticchio di Arcevia, dating back to the 15th century. It is precisely here that the flours of La Terra and the Sky are born, respecting the traditions. Durum wheat semolina for bread and pasta, type 2 soft wheat flour (with less bran but with the same beneficial properties of the whole wheat), whole wheat wholemeal flour (with soft wheat grown in cooperative farms), the wholemeal spelled flour (stone ground with traditional techniques, thanks to which it retains all the nutritional characteristics of whole spelled; used alone or with other flours for the production of bread, pizza and sweets), type 0 soft wheat flour ( more suitable for pastry).

focaccia flour the earth and the sky

"Sow the future", the essay and the presentation

"Sow the future" is the title of the essay by Salvatore Ceccarelli and Stefania Grando which focuses on what must be the heart of organic agriculture, or a means to restore the environment, without being a privilege for the few but to contrary to a general practice aimed at the health of all. The starting point is the analysis of the current state of the food system, with one billion people suffering from hunger in the face of almost two billion people who eat too much and badly. Behind this food system there is an agriculture that while ensuring massive productions is neither sustainable nor resilient, thus moving away from both the environment and people.

On November 16th the book will be presented by the authors themselves to Senigallia at 6 pm at the Naturasì store.

Recipe with pasta 700 grains: strozzapreti with vegetables by chef Dario Pierandi

Ingredients for 4 people

350 g. strozzapreti 700 grains

500 g. of vegetables: string beans, fava beans, carrot, wild fennel barbetta, leek, shallot, garlic clove, oil, salt, chilli pepper, 5 small tomatoes.


Clean and cut the vegetables into cubes of the same size; in a pan add a little oil and start cooking with leek, garlic and shallots.

Add the cleaned and cut green beans into small pieces, adjust the salt, cover and continue cooking.

Cook the shelled fava beans separately from the skin and add the fennel and chilli.

Combine the two compounds once cooked.

Cook the pasta, drain it and add it to the vegetables. Stir in a little cooking water and serve.

This recipe has already been read 192 times!

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