High Quality
organic italian Food

AmoreTerra merges in a unique brand the knowledge of more than one hundred farmers and artisans with our experience in the development of products and marketing.
For every product we handle the entire production chain, step by step and that’s why we love to define us manufacturers of production chains.
The distinguishing element that differentiates us is the big #FilieraAmoreTerra, composed by production chains for every product. We have 360 hectares of organic lands and several handcrafted laboratories selected after years of researches.
Everything is transparent, written on the labels and showed through images that we publish on our Facebook and Instagram profiles.
Thanks to our production chain we can create high quality organic food, with intense fragrance and flavors and better nutritional and beneficial properties.

#FilieraAmoreterra
The construction of products from A to Z

We have selected the best agriculture fields and artisanal laboratories to create tasty and healthy products, by the best raw materials. Choose AmoreTerra’s high quality products.

1) Development of innovative recipes with superior properties.
2) Plantation of high quality raw materials.
3) Selection of the best handcrafted laboratory of transformation.
4) Laboratory and organoleptic test for the product quality.
5) Study of packages and distribution.

Our raw materials

We have only selected high quality standard farms, represented not only by the organic product certification, which is essential for us, but also by more requirements.

For that reason #FilieraAmoreTerra lands are at:

Pristine places, far away from arterial roads and surrounded by nature or other organic farms.

•Areas with big agricultural tradition, such as in South Italy, where high quality cereals and legumes are produced since ancient times, or on the mountain, where the cold climate destroys every parasite.

• Farms which produce ancient and fine products variety since many years, selected not only for nutritional and healthy aspects, but also for their unique taste.

We cultivate our raw materials in this extraordinary places, where the beauty of landscape mixes with the perfume of the grain in order to become taste and nourishment.

Wheat ears khorasan saragolle, Emilia Romagna

Saragolle wheat is very ancient and we rediscovered and cultivated it. This type of wheat is the descendant of khorasan one, introduced in Italy more or less in 400 d.C. and mostly cultivated in the South for more than a millennium, before being replaced by other variety of durum wheat. The descendants developed in different ways during centuries, depending on territories and climate, reaching a big intern biodiversity. That’s why today we prefer to use the plural term ‘’saragolle’’.

Wheat and legume’s lands, Basilicata

Here we are on the wheat fields near Matera, under the sun of June, at the time of harvest. Recent scientific studies have shown that thanks to the warm and dry climate of South Italy, it is possible to produce cereals naturally free of mycotoxins. Beyond the combine harvester, it is possible to recognize the beginning of chickpea land, extended up to the road that reaches the remains of an old farmhouse. The presence of cereals and legumes in the same company is essential for the practice of crops rotation, which allows the land to naturally regenerate and stay healthy.

The wheat’s harvesting, Basilicata
This is the most waited moment by farmers. The sun illuminates the golden spikes and even the “Josca” (the chaff, in dialect) that flies on your face contributes to the beauty of the moment.

Immersed in the fields, Emilia Romagna
A walk in the middle of the wheat before harvesting.

Senatore Cappelli wheat field, Emilia Romagna
High ears have numerous advantages (such as deeper roots, which can absorb more nutrients from the earth) but also negative points: for example in this case they were completely allettate (folded) due to a storm.

Chickpeas, Basilicata
Some pods picked up from the field that in the previous page image, were visible beyond the harvester.

Luce® field, Emilia Romagna
From this beautiful land it is born the Luce® flour, a flour developed from AmoreTerra to rediscover the taste of an ancient wheat, where the biodiversity was greater than now. This flour is obtained by the cultivation of 9 varieties of ancient wheat (Gentil Rosso, Mentana, Verna, Marzuolo, Autonomia, Inallettabile, Terminillo, Risciola and Grano del miracolo) in the same field. From year to year we have seen the changing of these varieties, exchanging some characteristics that brought them to become even more productive: an absolutely natural and spontaneous process of improvement of the species. They are ground with natural stone to preserve all their nutritional and organoleptic properties. They create a very fragrant flour rich in flavors, not present in modern wheats. We have called it Luce® flour because it’s the synthesis of all the colors of this field, so as the light’s colors of rainbow. It’s very vesatile, perfect to cook bread, pizza, flat bread, piadina, taralli, stick-breads, pasta and sweets.

How we transform

Raw precious materials are not enough to guarantee the quality of the final product. If we don’t take care of every processing phase, the nutritional properties would be denatured and the risk to lose a big part of taste and perfume is very high.
For that reason, all the laboratories of the #FilieraAmoreTerra must carry out the transformation processes according to two indispensable characteristics to obtain the quality we look for.
slowly, in order not to overheat the raw materials and preserve its organoleptic characteristics
low tempratures, to not denature them. For example, if pasta is dried over 176F, it loses more than half of the vitamins of B group and proteins are subjected to a transformation called Millard reaction, which makes the gluten gelatinous and determinates the intense yellow color typical of industrial pasta.

1) Handmade Taralli, Puglia
Thanks to the knowledge of baker masters of #FilieraAmoreTerra, we produce a line of handmade taralli, breadsticks and biscuits. All raw materials are precious and organic and the recipes were developed to give these products unique nutritional characteristics as low sugar content in biscuits.

2) Bronze drawing, Marche
Our processing is the best the craftsmanship and the Italian tradition can offer: bronze drawing and very low temperature drying for over a day. So we can obtain a perfumed and tasted pasta, easily digestible and with a perfect endurance during cooking.

3) The production of artisan pasta, Marche
The final check of durum wheat semolina Senatore Cappelli before the artisan pasta production.

4) Very low temperature drying, Puglia
The chickpea flour paste, stone ground and freshly drawn, is ready to be dried for 24 hours at a temperature of 93F. The industrial durum wheat pasta indeed, is dried in 2-3h at 230-248F.

5) Ancient seed selector, Emilia Romagna
This extraordinary machine can collect a selection of the best seeds usable for the sowing of the following year It looks like a museum machinery, but it actually guarantees better performances than the most technological selectors.

Stone mill, Emilia Romagna
This ancient stone mill dated back to 1800, is situated on the Modena Appennines at 850 meters high. It uses rock stone, the healthiest and natural material that could be used for the grinding. The flour is produced by the grain flattening between two big stones, a process which doesn’t delete the precious germ of grain, rich of vitamins and mineral salts. Moreover, in order to avoid the product overheat ,we keep the mill at the speed of 60 revolutions per minute, against 80-120 of normal stone milling.

You know what you eat

Also the product design takes place inside #FilieraAmoreTerra, thanks to professional figures that
dedicate themselves to the communication of our values. Anticipating some of the world’s most important trends of the packaging, we drew the whole line so that:
•It can give all necessary information for a conscious choice; for that reason we introduced a bar properties in the front of the labels.
• It transparently informs about the growing places and all production stages in a more precise way than in accordance with regulations; that is why we included a dedicated area to #FilieraAmoreTerra on the side or on the back of the packaging,
•It offers a moment of calm and clarity in an increasingly frenetic world, for this we have chosen a minimal and clean design, without elements that can confuse the consumer.

Luce® product line

The top of research and development of AmoreTerra isLuce® flour, a unique product obtained cultivating together 9 varieties of ancient wheats at more than 850 meters high and grinding them by stone.

To enhance and protect this productwe created a brand that guaranteesthe presence of different ancientwheats, cultivated on the same field, on the mountain and the slow stone milling cultivation.

THE PROJECT
Some years ago, together with Casa Minelli farm of #FilieraAmoreTerra, we decided to start an ambitious project: we wanted to cultivate several varieties of ancient wheats in the same field. We did it to protect the wheat’s biodiversity, threatened by industrial selection that favors a handful of high-gluten varieties and to rediscover the riches and prosperities of ancient wheat.

THE SOWING
Thanks to an antique machinery to select seeds, we chose the best grains of some ancient varieties cultivated for decades in the company: Gentil Rosso, Mentana, Verna, Marzuolo, Autonomia, Inallettabile, Terminillo e Risciola. Nature rewards us by the growing of a rare wheat, called “miracle grain”, a natural wheat mentioned also in the Ancient Testament.

THE FIELDS
We chose to cultivate those wheats in an organic way on the mountain, where most pests are not present and during the winter, the snow keeps the grounds hydrated and protected. A winning choice: we have seen spikes change their aspects from year to year, adapt to the territory and weather and become always more productive: a natural and spontaneous process of species improvement.

THE GRIND
The grind is developed in that stone mill from the1800s. It uses a rock of stone at a speed of 60 revolutions per minute (against the 80-120 of normal stone grinding). That process doesn’t overheat the wheat, which keeps therefore unchanged its organoleptic characteristics, and doesn’t delate the important wheat germ, rich of vitamins and mineral salts.

FLOURS
The result is a unique flour,very fragrant and tasty. It’s easily digestible since the selected varieties have its origin in an ancient time, when wheat intolerances were almost unknown. Moreover, it’s good for health: according to lots of studies, ancient wheats have a positive effect on cholesterol, intestine, inflammatory state and on cellular oxidation.
> Have a look at products in Flour’s section

PASTA
This flour is perfect also for pasta production. It’s hand made and dried to very low temperatures. This flour Luce® pasta presents an high digestibility, an excellent endurance during the cooking and an aromatic and persistent taste. We created a brand of pasta which doesn’t need sauces: We called it ’’Ready with a trickle of oil’’.
> Have a look to the products inflavor Pasta and specialitiessection

BACKERY
The low gluten index, makes that flour perfect for backed products. The particular taste of ancient wheats gives flavours and fragrances impossible to find in other wheats. The handmade manufacturing allows to exalt organoleptic characteristics of Luce® flour and to create a tasty high quality product for pleasure and health.
> Have a look to products in Taralli and breadstick’s section

Product line

SENATORE CAPPELLI PASTA

The durum wheat for excellence, the ancient variety Senatore Cappelli, perfect to produce an high quality of handmade pasta. It is cultivated in territories mostly conform to its production, Puglia and Basilicata, inside our #FilieraAmoreTerra.
The pasta production is carried out in the region Marche whit craft methods methods. It’s used a bronze drawn dough and than it’s dried slowly to low temperatures, about 24-36h under 111°F.

The outcome is a pasta with perfect cooking capacity and a rich and spicy taste typical of variety Senatore Cappelli.
It is full of vitamins and mineral salts thanks to the wheat buds and it’s highly dig

SENATORE CAPPELLI PASTA Regional shape

Made by headmaster of pasta in a small pasta manufacturing plant in Puglia, those shapes represent a leap in our regional traditional asset.
From Ligurian trofie to torchietti going down through Italy in Emilia Romagna, for a leap in the south with orecchiette and trucioli from Puglia, to finish withcavatelli, raschiatelli and fusilli paesani typical of Basilicata. The pasta production process takes place in Puglia. Theprocess of bronze drowning, gives it ridges and allow us to appreciate every fragrances of Senatore Cappelliwheat. The drying to low temperatures (about 24-36hover 111°F) guarantees a tender cooking. Excellent nutritional proprieties.

SENATORE CAPPELLI PASTA WHOLEMEAL PASTA

The well-rounded and fragrant taste of Senatore Cappelli in its entirely fullness, a wholemeal pasta ofpleasant bran aftertaste which satisfies also the mostdemanding palates and it’s appreciated by children too.Important nutritional values and benefits: source of fiberand proteins, easily to assimilate, contains more mineral salts than white pasta (in particular potassium, iron, calcium, phosphorus and zinc) and it’s rich of beta- glucani contained inside the bran.

The wheat grows in Puglia and Basilicata, while the pasta making process is developed in Marche. Perfect combined with conofments of vegetables, pesti and white ragout.

SENATORE CAPPELLI PASTA WHOLEMEAL PASTA

GRINDING STONE REGIONAL’S SHAPES

With this elegant packaging, we wanted to rediscover some of our typical shapes of our regional tradition in the wholemeal version.

Senatore Cappelli’s wheat is grown and melt by natural stone on the mountain into the Modena Appennines. The pasta production is in Puglia with the drying system under 111°F for several days.

Among its advantges, we have not only the taste, buthigh fibre level, that promotes the intestinal transit andreduces cardio-injuries and intestinal cancer risks.
It’s also a provider of proteins and easy to digest thanks to the low gluten presence.

KHORASAN SARAGOLLE WHEAT PASTA

WHOLEMEAL – GRINDING STONE

In this handmade pasta we have rediscovered Saragolle, a typical wheat of Italian tradition. This is a khorasan variety introduced in Italy in the 400d.C. and still cultivated in some territories where we have recovered seeds.

They grow in the mountain at over 1000 meters, on a land which as been uncultivated for more than 50 years in the Appennino modenese, those Saragolle ground by a stone are produced in a purity homemade way, and gave life to pasta with an imaginable aromatic and sweet taste.

Nutritional values are important: that pasta has an highcontent of fibre and it is a proteins source.

SPELT DICOCCO PASTA

WHOLEMEAL – GRINDING STONE

We have chosen an wholemeal spelt by a selected variety of #FilieraAmoreTerra, grown in mountain and

ground by natural stone in Emilia Romagna, in order to obtain an homemade pasta with unexpected aftertaste of hazelnut and a closing chestnut marks.
The slow producing in an artisan pasta factory in Marche (with a statics drying to low temperatures, lessthen 111°F for more than 24 hours) intensifies the tasteand natural healthy preserves properties of spelt, in particular the abundance of B vitamins, proteins andfibre. A perfect pasta combined with vegetable, fish,pesto or white ragout’s condiments.

AROMATISED PASTA AND SPECIALITIES

We could reinvent our pasta in new and unexpected versions, thanks to the richness of #FilieraAmoreTerra.!The Luce® Pasta has a unique taste because it is produced with our 9 ancient grains Luce® Flour. Cappelli’s turmeric and black pepper pasta, with extraordinary antioxidant and anticancer properties, we were selected, by BioBank 2018 among the 10 highlighted companies for organic innovation.

The two types of pasta of wholemeal cereals milled by stone give you the rustic and aromatic taste of rye and the strong and spicy taste of buckwheat corn. Flour chickpeas and lentils pasta ground by stone and not heat-treated keep impact the nutritional values of drylegumes intensifies the taste.

READY SAUCES

The best Italian substances create those sauces, pesto and ready condiments, perfect accompaniment for every dishes of pasta.
Sauces are realised with pulp and organic tomato puree grown in south Italy. Seasoned with extra virgin olive oil and basils, provencal herbs, olives, aubergines or chili. Two pesto types, traditional one and vegan one without garlic. Both of them are produced with ligure DOP basils grown at Sarzana, crushed (not blended) with extra virgin olive oil.

The product line is accomplishes with Pizzichella, one hot chili cream.

FLOURS

AmoreTerra flours are produced with selected ancient typical flour variety of the Italian territory. Flours are mostly grown in mountain between 850 and 1050 meters among Modena Appennines in order to naturally destroy pesticide and intensify qualities of mineral salts. Either the stone drawn (for wholemeal and mid- wholemeal flours) and cylinder drawn, takes place with reduced speed to maintain the product naturalness.

The natural rock-stone mill of #FilieraAmoreTerra guarantees the absence of remaining ceramic and corindone (aluminium oxide), which are potentially dangerous materials for human healthy, and are naturally used in machineries of artificial stone.

LEGUMES

All our legumes come from Italy, they’re grown under the sun of South in the same organic lands of our ancient wheats. The hot and dry weather gives to legumes a superior compactness and a unique taste.

We obtain seeds rich of proteins, vitamins and mineral salts, perfect for an healthy alimentation and they can be replacement of other sources of proteins.
We produced them in two ways: desiccated and boiled for people who don’t have time to prepare it. Are particularly adaptable the two desiccated lentils, green lentils (perfect with salads or stew) and red ones (perfect as a side dish or for soups). Our lentils don’t need to get soaked.


TARALLI AND BREADSTICKS

We have a brand of taralli and breadsticks, made with ancient wheat, mother yeast and extra virgin olive oil, from pugliese tradition.
The quality of handle raw selected materials, as ancient wheats of our Luce® Flour or Senatore Cappelli’s variety, abbondanza and spelled khorasan, and rye are exalted by handmade production, which makes every piece a unique one.!

Innovative and vegan recipes guarantee the best taste, the best nutritional and healthy contribution. The brand is composed by different types, from the simple one with purity wheats to the most selected one, created by seeds and spices.

BISCUITS WITHOUT SUGAR HANDMADE

These biscuits, realised in a pugliese handmade bakery, mix up tradition and innovation of recipes developed by AmoreTerra.
We can recognize the tradition in handmade production which makes every single biscuit a special one, but also thanks to the choice of Italian handle raw materials as ancient wheats and the extra virgin olive oil (used as a replacement of other unhealthy fats).

The innovation of recipes whit low content of sugar (less than 5g to 100g of product), are obtained through the barley malt’s choice as sweetener. Moreover, all our products are adaptable to vegan peoples and producted with mother yeast or without yeast.

DRY FRUIT

We can find in #FilieraAmoreTerra also the absolute Italian excellence as Toritto almonds of Filippo Cea variety. The Gambero Rosso describes it with following words: ‘’Excellent taste, intense but also balanced and elegant, with a stick out mellowness and a mark of butter at the end’’.

This is a Slow Food product, which describes its qualities in the following way: ‘’It has excellent characteristics: an high contents of oil and poyunsaturated fatty acids, a low acidity and an intense taste, but in the meanwhile, equilibrated, with butter’s mark at the end. The intense mellowness makes it perfect to be use in a bakery’’.

FRUIT COMPOTES

WITHOUT PECTINA WITHOUT REFINE ADDED SUGAR

That brand of fruit’s compotes is realised with fruit only,without pectina and without refine added sugar, so that the sugar quantity in the finished product, is less than allthe other compotes of fruit and jams.

The fruit quantity is more than 100% percentage: indeed it was necessary 130g of fruit for every 100g of product, because during the cooking process, there is a loss of weight.

We call them compotes thanks to the virtue of these added values. Jams and marmalades contain less fruit,

and they can have 25 types of additives, while compotes can have max 4 additives (but our brand is even without additives).