Camporuffaldo

Campo Ruffaldo- the farm

Campo Ruffaldo, a farm in Marsiliana not too far from Massa Marittima, specializes in raising heirloom grains. The family has owned the property for more than 80 years. Since Alessio Guazzini took the reins in 2002, he has managed the small business with professionalism, passion, and close attention to maintaining the traditions of the Maremma. Alessio Guazzini uses both traditional and innovative agricultural methods. Guazzini’s commitment to both old and more modern grain varieties have produced a dynamic, sustainable farm. Campo Ruffaldo is an excellent example of a very short supply chain. The grains are grown, milled with stones, and made into a variety of pastas entirely on the Campo Ruffaldo grounds. The farm also runs an inviting restaurant, with a dining room redolent of the local community. Menu choices include pastas and meats raised on the farm. It is impossible to get any closer to the source of the food.

Campo Ruffaldo- the products

Pasta stone-ground from heieloom grain Grattini The pasta, produced using bronze dyes and slowly dried, is made from Gentil Rosso, an heirloom wheat variety which was developed in Italy in the early 1900s. Gentil Rosso’s high nutritional value and low gluten content produces full-flavored pasta with a unique and unmistakeable scent.

Casarecce This pasta is a made with a blend of the Senatore Cappelli durum wheat and Acciaio, another heirloom variety. The grain is stone-ground and pressed through bronze dyes, then slowly dried to produce this easily digestible, aromatic pasta with a unique flavor.

Tagliatelle This pasta is a made with a blend of the Senatore Cappelli durum wheat and Acciaio, another heirloom variety. The grain is stone-ground and pressed through bronze dyes, then slowly dried to produce this easily digestible, aromatic pasta with a unique flavor.