The particular position of the land, the microclimate conditions, the intersection of the libeccio and tramontana winds allow the production and selection of a hard seed, capable of great results in pasta making, obtaining the plant patent for the “Monterosso Select” seed from the Ministry.
The love for the land and the deep-rooted relationship with nature allow Monterosso to produce a unique farro, essential for a correct and healthy diet.
AN EXCITING PROJECT
Triticum dicoccum
It is thanks to Lea Luzi and her daughter Leila Segoni that Monterosso now boasts a product qualified as “typical” of the Marche.
AN EXCITING PROJECT
Triticum dicoccum
La Sig.ra Luzi Lea e sua figlia Segoni Leila fondano la Monterosso Società Agricola Forestale a r.l.
L’Azienda è situata, nell’entroterra marchigiano, tra le provincie di Ancona e Pesaro-Urbino. Inizia a coltivare e a produrre la varietà più antica e nobile del farro il “Triticum dicoccum”.
La posizione particolare dei terreni le condizioni di microclima, l’incrocio dei venti di libeccio e tramontana permettono di produrre e selezionare un seme duro, capace di grande risultati nella pastificazione, ottenendo dal Ministero il brevetto vegetale del seme “Monterosso Select”.
L’amore per la terra e il radicato rapporto con la natura permettono alla Monterosso di produrre un farro unico nel suo genere e indispensabile per una corretta e sana alimentazione.
1970
The beginnings
It all began with the great-grandfather Stefano who at the end of the 18th century decided to buy several farms located between the towns of Arcevia and Sassoferrato. Grandfather Germano and Lea Rinaldo’s father continued to expand the land assets antil they reach 500 hectares of land. At the beginning of the 1960s the reins passed into the hands of his daughter Lea Luzi. She immediately perceived the changes taking place in the Italian countryside, from an agrarian society to an industrial one. In 1970 he established his business centre in Loretello di Arcevia
In 1995 the Monterosso Società Agricola Forestale was born.
2001
Production
In 2001 the first pasta shapes with the Monterosso brand were born: Riccioli, Pennette, Spaghetti and Conchigliette in 500g sizes, made with “Monterosso” emmer flour.
Monterosso farro is suitable for its agronomic and qualitative characteristics for the production of pasta.
2003
Farroteca Restaurant
The Farroteca was born on January 25, 2003. Traditional restaurant that has become a meeting place for genuine and quality cuisine lovers.
Monterosso, on the occasion of the NIAF, also successfully enters the US market.
2009
Monterosso select
On January 5, 2009, Monterosso obtained from the Ministero delle Politiche Agricole, Alimentari e Forestali the patent certificate for plant variety “Monterosso Select” N. 2317. The Seed selected for ten years in collaboration with Cermis of Macerata, Centro di Research and Experimentation for Plant Improvement, has been reported in purity.
In the same period, the company becomes entirely organic and is the only company to produce the finest quality of this cereal
2020
Inizia la vendita online
Nel 2020 le specialità Monterosso raggiungono e superano le 20 referenze
Con l’e-commerce la Monterosso acquisisce visibilità e clienti in tutto il mondo.