The company was founded in 2012, with a name that reveals the concept behind this choice: "Back to the Future" farm.
The structure of the farm "Il cielo di Strela" is instead very new, inaugurated in April 2014.
We are certified organic farm and the facilities are built in bio-architecture (wood).
For us this "crazy flight" means rediscovering the value of things, reappropriation of the relationship between Mother Earth and Man, savoring the taste of tilling, sowing, cultivating and finally collecting the fruits that you can give. It means leaving the vortex that a social system in crisis would impose us, to share with our dear ones and our friends the fruit of labor and of a fatigue that has ancient rhythms and gestures.
Our choice is to support Nature, respect its rhythms, help it to give us its best fruits, the best and healthiest meat.
We are organic, first for ethical and productive choice.
We are breeders and growers, because we have known flavors and aromas that today are believed to have disappeared, but which, in reality, are only tarnished by trivial raw materials, standardized downwards and worked without care and passion.
We are restaurateurs, because we have the taste and the pleasure of hosting and tasting dishes prepared with passion and technique, respect for genuine flavors and care in the choice of raw materials.
And we do everything with curiosity and humility.
But above all we are at the service of a Nature that no one, not even the best chemist, agronomist or food technologist, can overcome or improve.
Our farm aims a lot on the kitchen: I am a chef graduated from the Alma cooking school (http: // www .alma.scuolacucina.it), and most of the products I use come from my farm. What I do not have, I buy from partner companies in the valley or from small producers that I have personally selected.
A lot on the rediscovery of traditional dishes and the Emilia-Romagna and Ligurian territory. I'm rediscovering some "forgotten" dishes and I often use the fabulous trout of Val Taro, bred in Boschetto di Albareto, in addition to the porcini mushroom of Borgotato i. g.p.
I have been producing extremely appreciated salami for years (salami, culatello, coppa ...).
I have a well-stocked cellar: you will find both the young and typical wines of our territory that the great classics of Italian tradition (Tuscan Chianti, Nebbiolo and Barbaresco of Piedmont, Sicilian red and white Trentino), as well as a couple of small producers champagne.
We are halfway between the villages of Borgo Val di Taro and Bedonia, which are about ten km either.
Around us, villages and enchanting villages (Bedonia, Borgotaro, Berceto and many minors), beautiful castles (Compiano to 4 km, Bardi to 18) and in an hour you reach Sestri Levante, pearl of Tigullio.
Depending on the season, do not miss the baths in the Taro, in the pools and natural beaches, or the trekking, of varying degrees of difficulty, on the surrounding mountains, perhaps taking advantage of the expert and passionate guide of the guides G. a.e. "Trekking Taro Ceno".Get the full listing »