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Organic pasta from ancient variety durum wheat

Manuela Vestri  

Manuela Vestri

I am a registered farmer, keeper of ancient grains in the region of Tuscany. My farm Vestri is in the province of Arezzo, and we grow ancient durum wheat from the Senatore Cappelli family. We are trying to make flour and pasta from this wheat as naturally as possible.

My family has always cultivated in an organic way even though they never looked for an organic certification, they simply believed in the practice of respecting the Earth. I am a third generation farmer, and after meeting Shumei in 2014 I decided to convert to Natural Agriculture completely. My relationship with the Earth has become deeper and more intense. 

After we harvest the grain we use a sifter to select seeds for the next crop, a tool that my grandparents used. We then make stone-ground flour in a small mill on the slopes of Mount Amiata where the microclimate of the area allows us to keep the grain without having to use artificially cooled  containers, and the grinding is done with a local peperino stone, which imparts a special fragrance to the flour. Grinding is done a little at a time so that the flour in the final product is no more than two months old. This allows us to always provide a high-quality product, and especially fresh. 

With whole wheat flour we make tagliatelle and other pasta, produced in two artisanal pasta factories. Both of them work with ancient grains and dry the pasta slowly at least for 37 hours

View our pasta range

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Vegfest London

Thank you for visiting our stall at the Vegfest in London.

It was a great opportunity for us to meet people of London vegan community. We appreciate all your feedbacks and will try to improve our service quality one by one.

The ingredients of our products are grown according to our Natural Agriculture guideline without applying agrochemicals, fertilisers and even animal manures. We hope we can contribute to healthy diet of the vegan community in London.

 

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Grape vinegar “Oro Supremo“ from Acetomodena

Modena, Italy
www.acetomodena.it 

The vinegar farmhouse Acetomodena is immersed in the green Modenese countryside and surrounded by its own vineyards, in the northern province of Modena.

The Società Agricola Acetomodena (Acetomodena Agricultural Society) is a project which the Vecchi family passionately wanted to be directed towards the future of the planet, thanks in part to the extensive use of renewable energy, while at the same time maintaining its roots firmly embedded within the traditions of Modena.

Mr. Paolo Vecchi’s passion, the owner of the company, has always been to produce balsamic vinegars of only authentic quality. It was in this process that he met Shumei Natural Agriculture in October 2012, through his friend Mr. Macello Dragoni, general manager of Montalbano Agricola Alimentare Toscana CO., LTD, a Shumei’s partner in Tuscany for natural olive oil production. Mr. Vecchi decided to experiment viticulture with the Natural Agriculture method at part of his vineyard from 2013, it was then that the grape vinegar “Oro Supemo”, a simple annual product of high natural quality was born.

Characteristic

Variety of grape: Lumbrusco 100%
It derives from the fermentation of cooked grape must, by particular strains of acetic bacteria, often organised in bacterial colonies called “mothers” and the subsequent maturation for about three months in a cherry barrel.

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Olive oil from Greece

The Logothetis family has a long history of producing extra virgin olive oil in Zakynthos island, Greece. The current owner, Dionyssis, is always pursuing creating excellent quality of olive oil and has been growing olives organically since 2005. From his experience, he found nature knows how to grow olive trees. What he needs to do is observing nature and giving just a little help such as minimum pruning.

In 2017, he has built his own mill so that his oil can avoid contamination with other oils. The olives are stone milled and pressed hydraulically  so that it will keep maximum quality of nutrients, rather than done by centrifugation.

The variety is called “Koroneiki” which is relatively small fruits than other olives for eating but suitable for olive oil.

This will be a great addition to our extra virgin olive oil range. Available from 4 May 2018.

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We are open!!

Welcome to Happy Soil. We are aiming to offer healthy foods for every table.

Our online shop is open on 18th March 2018.

Happy Soil Foods nourishes communities with healthy, vibrant foods and other goods. All of our products are grown with love and care, and in harmony with nature using a sustainable farming method called Natural Agriculture (NA). NA growers do not use synthetic chemicals, fertilisers, or animal manure, but instead focus on building a balanced, ecological partnership between farmer, food, earth and eater.

We hope you enjoy its taste and quality.