Azienda agricola Tirli

A beautiful farm on the hills which surround St. Sophia, with the consent of the whole family. Paul Marianini, 42 an agrarian diploma, has clear ideas: "With this project I want to offer simple and genuine products pursuing a rural economy model in giving several opportunities to those who work in the country also pursues the preservation of the traditions and the garrison of the territory".

Agriculture that mixi tradition and innovation and, in this spirit, Paul began to produce, after a long period of preparation, the bread as did her grandmother and her mother, with flour made ​​from grains grown on the farm in accordance organic farming installments starting from the yeast 'the formento' in its modern laboratory and in accordance with the Tirli.

"The milling - says Paul - is done at a traditional mill and certified and about 35% is ground in stone giving bread to those scents and unique organoleptic qualities."In fact, the 60 loaves which daily produces literally sell like hot cakes in restaurants, shops and households in the country, the demands are increasing but Paul first wants to better understand and to what extent it can expand.

"I do not use beer yeast or compressed, but only a yeast sourdough cultivated systematic refreshments. Cooking - concludes Paul - made in a wood oven, heated with virgin timber of the Apennines (hornbeam, oak and ash) is carried out after a long leavening and gives the bread a unique fragrance, giving it the ability to be able to be consumed even after several days. "