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“La Biopanetteria”: reintroducing cereals in high-mountain territories

In the Valley of Aosta in Italy, the “La Biopanetteria” project around a bakery with the goal of creating a sole transformation chain has been successfully implemented. The transformation chain goes from growing cereals to the retail sale of a “special” and organic bread.

“La Biopanetteria” project was born in 1994 as a way to promote and disseminate knowledge and consumption of naturally leavened bread, strictly produced using the crops of organic plantations. After years of research work, at the beginning of the 2000s´, “La Biopanetteria” effectively turned into a farm. Through this project cereal plantations were reintroduced in high-mountain territories (up to 1800m), particularly suitable for wheat and rye.

The project also allowed ensuring the settlement of a family unit, thanks to which marginal mountain areas are brought back to life.

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25 October 2013

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