Who we are
We are Letizia and Graziano, and together with our family we bake bread, biscuits and other organic baked goods.
Coming from the textile sector, in 2004 we decided to support a radical change of existence to seek a more natural dimension of life and work, we started kneading organic bread with sourdough for small and large distribution, and since then we have not stop. From that push in 2007 “Natura e vita” sprouted, like a flourishing ear of wheat.
Our first artisan workshop in Monteforte d’Alpone (VR) was very small, oven and shop in the same place. But even then, the first awards arrived: in 2010 our spelled bread with walnuts was ranked second in the First AIAB National Award for Organic Bread. We were on the right track. After years of certified organic production also for third parties, the small bakery in Monteforte was no longer enough, so in January 2019 we moved to a larger factory in San Giovanni Lupatoto (VR) where we are now. However, ours remains a soul of craftsmen, indeed, of advanced craftsmen: we want to continue to maintain the quality and attention of craftsmanship, but with the contribution of technology and innovation to optimize processes. Today a new evolution is underway. The entry of our children into the company prepares the ground for the future: the generational change will give new life to “Natura e vita”, but in continuity with the values we have been pursuing since 2004.
What do we do
Organic bakery products, ancient grain flours
From ready-to-grind wheat grains to freshly baked loaves of bread, it’s all about grains for us.
We look for ancient grains, such as einkorn with a long history
10,000 years, and mixtures of grains: sowing more varieties of the same cereal makes the crop stronger, adaptable to the soil, naturally resistant to weeds and insects. In a word, sustainable.
We follow the studies of prof. Salvatore Ceccarelli, geneticist in the agricultural field and considered the father of participatory genetic improvement: his field research, from the 1980s to today, has shown that mixtures of seeds kept and selected directly by farmers are the most capable of adapt to the environment without compromising biodiversity.
Our passion for healthy, genuine and natural products has therefore led us to increasingly shorten the production chain, purchasing cereals and legumes directly from 100% certified organic farms.
We transform them directly in the “Natura e Vita” laboratory. Our small stone mill, the size of a carpenter’s bench, grinds the flour we need for bread every day; in this way we ensure maximum freshness and nutritional value to our doughs, with which we mainly produce bread, biscuits, rusks, crackers and other sweet and savory baked goods.
