La Terra e il Cielo

The Earth and the Sky represents an important reality in both the Italian and international organic food landscape..

The main objective is to promote the culture of health and respect for the environment through the search for quality, transparent traceability and the typicality of food products and production methods..

The cooperative represents in fact about a hundred farmer members who believe in a sustainable and supportive agriculture in which all the steps, from the producer to the consumer, take place with respect for the work of each and the final fairness of the price.

The brand “The Earth and the Sky” is today an undisputed synonym for the nutritional and organoleptic quality of the products, of respect for both the work of all operators and the natural balance of the ecosystems that offer raw materials..

LA cooperative was founded in 1980 and immediately stands as a pioneer on Italian territory in the field of organic farming thanks to the declared objective of adopting a more sustainable approach to cultivation.

A more balanced relationship between nature and man is the basis of all the choices of the company that even today manages to transmit the passion of that time with its products.

The supply chain

We control the production chain from the field to the table. The members directly confer the raw material and the cooperative is in charge of providing the processing.

In our plant, exclusively dedicated to the organic raw material cultivated by our farming partners, the cleaning of the seeds and the dehulling of spelt and other cereals are carried out.

Molitura

In the ancient stone mill, still fed with water, the raw materials of our farming partners are ground for the production of quality wholemeal flours. This processing allows the properties of the raw material to be kept intact

Grinding is one of the added values that distinguishes our products, because it allows flour to preserve the nutritional and organoleptic qualities of the cereal.

Pasta making

Slow drying at low temperatures is carried out in several controlled stages (max 60°C), for a wait of about 20-36 hours (depending on the size of the paste). This process allows the pasta to maintain a very high content of valuable nutrients

In our paste, furosine, a molecule that is formed by reaction between glucose and the amino group of proteins through Maillard reaction, does not exceed 200 mg/ 100g of protein. Above this value, furosine is harmful to the intestine. In industrial pasta factories the units of furosine reach about 500-600 mg/100g of protein as the processing processes take place at high temperatures (even over 100 ° C) and in a short time. As the units of furosine increase there is the loss of lysine, an essential amino acid that is very important for the body and our health.

Our Values

• ORGANIC ETHICAL. We want a biological full of values, a 360-degree biological, for new lifestyles and a new economy that is fairer, more ethical and more supportive.
• Protection and fair remuneration of small producers.
• Stone mill to produce only the true integral, keeping the germ of the wheat.
• Artisanal processing of pasta: slow drying at low temperatures.
• Legality Workers' Rights.
• Provide the consumer with an excellent nutritional product that reflects the beauty of the territory.
• Green building: building in a healthy way is essential both for those who work and for the products.
• We use renewable energy with our photovoltaic system for our self-sufficiency.
• Ethical finance

Territory

The La Terra e il Cielo cooperative is located in the province of Ancona, near the castle of Piticchio di Arcevia, among the sumptuous hills of the Marche region..