Sara Passerini is a true volcano and pours all her energy into the Passerini Organic Farm: she grows grains, legumes and hemp and produces flours, various pasta shapes, oils, condiments and herbal teas in Torrita di Siena. Agriculture is in her DNA, in fact his great-grandfather of noble origins, Napoleone Passerini, is remembered for having contributed to the study and genetic improvement of Chianina calf and "ancient" grains. Sara retraces the path traced by her grandfather by cultivating his land with an innovative approach in the choice of varieties and methods. For example, Sara does not like the term “ancient grains”: they are not ancient, old grains, but they are local, traditional grains, adapted over the decades to a certain type of territory, non-industrial grains that have a good production yield. The term ancient is therefore improper, but probably more captivating ”.

At the basis of the work in the Passerini Farm are quality, listening and hospitality. This is why her company has organic certifications, and here she grows, transforms and sells products for celiacs, she develops collaborations with other companies in the area and organizes training events.

During her research Sara became passionate about a truly inclusive and decidedly innovative project: with the collaboration of the Rural Seeds Network she planted “Evolutionary Population Wheat”, which evolves and adapts to the soil in which it is sown. A genetic improvement project started with 2000 different varieties of wheat and which allows more interesting yields with a great nutritional and gluten variety. “The quality of the flours is better” says Sara: “and the philosophical and social concept underlying the project is interesting: the best things come from mixing and diversity”.

Production is also constantly evolving at Azienda Agricola Passerini, because the experimentation of new seeds to grow and new products to create never stops.