The most obvious consequence of the conversion to organic production methods concerns crop rotations in arable land. Since 2000 we have resumed massively cultivating legume crops until the end of the 1960s, when each family of sharecroppers tried to provide for their own needs, those of the animals and those of the land with a varied amount of different crops. Clover, alfalfa, sulla and field bean have the peculiarity of fixing atmospheric nitrogen, which they then release into the soil with the crop residues, available for the cultivation of wheat or spelled for the following year.

The choice of organic has also given a boost to crop diversification, thanks to the growth of the processing and marketing chains that link producers and consumers of organic products.

In recent years we have experimented with numerous crops, comparing industrial varieties and traditional varieties. We operate on hilly soils, with moderate but not extraordinary fertility, and in recent years we have oriented ourselves towards a few very rustic crops, such as alfalfa and among legumes, emmer and spelled spelled among cereals. We produce most of the seeds we use on the farm.

The rusticity of these crops means that they ask for low or no fertilizations, despite having decent yields and getting interesting prices. This combination, together with the self-production of seeds, makes the company more independent from commercial and industrial circuits whose interests often prevail over those of agriculture.

Almost twenty years have passed since we got off the train of conventional agriculture. We have achieved production results that are not very different from those of the 90s, also because it seems to us that organic crops tolerate climatic discomfort better than conventional ones. Last but not least, we operate in continuity with peasant agriculture that cultivated these lands in the past and was then overwhelmed by the technical progress and social transformations of the 1960s.