Italy is known for its pasta, but despite its rich heritage, most flour in this country is homogenous and bleached. Luckily, in the hills of Tuscany we stumbled upon Franco Pedrini who, along with his sons, grows heirloom grains through biodynamic farming to create a pasta that is delicious and nutritious (and even the gluten-free can often stomach). We were lucky enough to spend two days with this charming family in order to document their story. Enjoy.
For more videos and recipes visit www.theperennialplate.com
Video created in partnership with Intrepid Travel