One morning – near the end of the year – looking over the fields, his family’s heritage, Antonio got struck by his intuition. Tilling, ploughing, sowing, reaping and milling are the simple gestures that characterize the homemade dough and fresh pasta at the family owned restaurant: La Ventola.
The Polzella family has a keen eye for detail when it comes to their crop, to transform it and present them to the table, filled lavishly with their fragrance and quality. The Gentil Rosso, the Verna, the Spelled Monococco and the durum wheat Senatore Cappelli are amongst the quality wheat, grown in the fields overlooking the sea.