Biodynamic Farm Podere Forte Rolls out New Pasta Project

Classic Tuscan farmhouse noted for biodynamic farm approach takes on Pasta. Learn about new organic pasta selections from biodynamic leader in Tuscany.

By Andrea Grignaffini
Apr 21, 2021

tagAlt.Podere Forte grain fields summer Cover
tagAlt.Podere Forte panorama 1 tagAlt.Pasquale Forte Podere Forte vineyards 2 tagAlt.Podere Forte grain Val d'Orcia 3 tagAlt.Heart shaped grain article 4

ENLIGHTENED PARTNERSHIP BETWEEN MANKIND AND LAND


Val d'Orcia and Pasquale Forte: an enlightened partnership between this classic Tuscan territory with its ancient enological vitality and an engineer combining concreteness and observation with whimsy, dreams, and far-sighted vision.

Where and when are we?  In the heart of Tuscany, in the mid 1990s, when Podere Petrucci changed ownership and name, transforming itself into the aptly-named Podere Forte.  The felicitous word play (forte in Italian literally translates into strength, or strong) has imbued Podere Forte with the very notion of power and fortress-like solidity, concepts that lie at the very heart of the working farmhouse.


 

THE PODERE FORTE CONCEPT

The Podere Forte structures maintain an engaging leitfmotif across its different interests:  biodynamic and organic farming are must-follow principles appearing routinely throughout its 500 hectares.

Podere Forte is divided as follows:  15 hectares dedicated to vineyards, 7.5 hectares apportioned for new vine plantings, 23 hectares allotted to olive groves, 110 hectares destined for arable lands surrounding the estate’s San Quirico d’Orcia base, 70 hectares left as untouched wooded areas, and the remaining areas devoted to a combination of pastures, breeding zones, and gardens.

Let’s take a quick peek into the estate’s wine plots.  Podere Forte enjoys a solid production of varietals and wines from specific plots.  Each plot naturally maintains varying yields relative to each plot’s soil composition, climatic exposure, and other natural phenomena.  Renowned names like Petrucci, Guardiavigna, Petruccino, and Anfiteatro all produce top-quality grapes consequently featured as part of Podere Forte’s well-regarded Orcia wine vintages.


 

AGRARIAN HEART OF PODERE FORTE

Let’s shift our focus to Podere Forte’s agricultural output and projects.  

Let’s begin with a look at the harmonious union between Podere Forte and the immense Senatore Cappelli grain.  The result?  Podere Forte’s sublime Pasta Vitaleta.  The artisanal Pasta line includes the Senatore Cappelli grains cultivated and harvested directly from the Forte’s celebrated Vitaleta Chapel lands (you might recognize these landscapes from The Gladiator film, starring Russell Crowe).

The pasta line genuinely reflects the natural flavors and aromas of the Tuscan countryside, and are produced following very specific philosophies on natural, organic production methods and principles espoused by the Podere Forte structure.

Just what are Podere Forte’s fundamental guiding production principles?  Let’s list them.

 

  • the recovery of ancient traditions within the Tuscan community
  • a Steinerian-based respect for the environment and surrounding lands
  • maintenance of unwavering quality levels and healthfulness
     

These guiding principles have permitted the company to begin obtaining, in 2004, international recognition of their adherence to organic agricultural practices.  2008 brought with it official certification and recognition of the company’s organic production methods by Demeter International, the world’s largest organic certification organization.


 

WHAT IS THE VITALETA PASTA LABEL?

This history and experience was Podere Forte’s impetus to create the Vitaleta Pasta line, a true child of organic farming principles. Today, the pasta represents a fine standard of organic Italian farmhouse products, and is a standard-bearer within the world of Italian culture and tastes.

Podere Forte, constantly falling back on its organic farming history, has chosen a route of ancient grain and flour productionThey have also opted to follow traditional farming practices, like rotational planting between grain and legumes.  This approach allows the soil to regain nutrition and nitrogen despite today’s farming and agro-business proclivity towards intensive cultivation for both practicality and productivity, obviously to the detriment of both the land and quality of resulting products.

The natural attributes of Senatore Cappelli wheat made it an easy selection for Podere Forte.  Thanks to the grain’s natural abundance of healthy nutrients and vitamins, the wheat also boasts a high protein value that makes this wheat an absolutely invaluable component of the Pasta Vitaleta line. Let’s not overlook its resulting amazing taste!  Indeed, the ancient grains and flours produced by Podere Forte are at the heart of many a crunchy, delicious artisanal bread creation crafted by home bakers across the land.

The inclusion of semola flour is an added benefit to the Pasta Vitaleta selectionSemola adds unmistakeable color, taste, and flavor to the pasta’s structure.  The stone-milling process involved in the creation of semola flour allows the pasta to ultimately maintain its organoleptic properties.  What does this mean?  That the pasta, once cooked, can be served at the desired “al dente” consistency, and maintain its easy-to-digest quality that naturally is part of semola-enhanced pasta selections.

What shape of Vitaleta Pasta is a home-run winner?  A classic shape from the pasta line sets the path for us:  the Fettuccelle variety, a traditional noodle shape, rigorously connects itself to a historic Italian approach to pasta enjoyment.  Fettuccelle is a rare pasta shape that is directly linked to classic Italian first course entrées.  The pasta is intrinsically connected to a Tuscan culinary nature and approach to enjoying each and every meal.
 

Italian culinary specialities got your stomach rumbling and your brain working?  Be sure to read more about another specialty, the Piave DOP cheeses.  Both Andrea Grignaffini and Lele Gobbi, Mamablip food&wine journalists, have explored the background and versatility of the Piave cheese, so be sure to check them out:  Everything You Wanted to Know About Piave DOP Cheese, and Piave DOP Cheese: an Italian Heritage Worth Protecting.  Want a wine to go with your cheese?  Head to the Wine Selections page to learn more about what wines to pair with what aged cheese selections.  The Recipe Index is also a great resource for recipes featuring your favorite sauces to pair with this special pasta creation from Tuscany!

Don't forget to register for Mamablip's weekly newsletter for updates on all the exciting newest Mamablip Blog articlesrecipes and other wine news from Italy.

tagAlt.Podere Forte landscapes grain 8
all.sign in to leave a review

tagAlt.Podere Forte olives 5 tagAlt.Podere Forte animal residents 6 tagAlt.Podere Forte Lions outside 7 tagAlt.Malcesince Lake Garda landscape Cover

Explore Lake Garda and Garda DOC With Insider Access

An insider perspective on what makes Italy’s Garda DOC wine region worth exploring. Specialty wines distinguish Italy’s largest lake and its charming locales.

23/04/2021 | 507 views
By Francesca Ciancio
tagAlt.Borgogno Cascina Liste Cover

New Faces - Borgogno’s Youthful Guidance Earns Grand Results

Fresh leadership at historic Borgogno winery in Piedmont brings inventive results. New wines, new labels, new styles ensure continued spaces for renowned Langhe winery.

19/04/2021 | 488 views
By Francesca Ciancio
tagAlt.Piave Dop cheese cut Cover

Piave DOP Cheese: an Italian Heritage Worth Protecting

What makes the Piave DOP cheese selections a unique Italian gourmet treat. Different agings of Piave DOP cheese create range of eating possibilities.

16/04/2021 | 518 views
By Lele Gobbi
tagAlt.Customers trying food 1

Modified Italian Cooking that Makes Italians "Mad at Food"

Why do Italians get worked up about their food and cultural appropriation? Learn why the Italian culinary movement can take the heat when others change it.

14/04/2021 | 645 views
By Sara Porro
tagAlt.Etna Volcano Cover

Eastern Sicily’s Etna Wines take on the Wine World

Discover the wines of Eastern Sicily on the slopes of Etna. Explore the volcanic wine region in Sicily home to countless interesting, delicious wines.

12/04/2021 | 804 views
By Filippo Bartolotta
tagAlt.Happy couple opening wine Black Power 2

Bringing U.S. Black Power to the Wine World

How today’s wine world reflects a changing marketplace and rising groups interested in wines. Who are the new sommeliers breathing life into today’s wine world.

09/04/2021 | 647 views
By Francesca Ciancio
tagAlt.Osteria food sign Cover

Italy’s Diners Welcome Osterias as the New Trattorias

Italian diners select trattorias and osterias for comfort food, learn about both restaurants. Why Osterie in Italy are booming, and what to drink and eat there.

07/04/2021 | 532 views
By Sara Porro
tagAlt.Capezzana overhead courtyard Cover

Capezzana: The History of Carmignano Through Its Villas

Discover how the Tuscan wine-making area of Capezzana is worth checking out. How does Capezzana integrate its Medici-based history with today’s wine market.

05/04/2021 | 751 views
By Lele Gobbi
tagAlt.Alto Adige Wine Roads Cover

Südtirol 2018 Tasting and Chat with Consorzio Alto-Adige Head

Peek into a tasting of Alto Adige’s 2018 vintage from Northern Italy. Read what’s ahead for Consorzio’s plan to improve Alto-Adige wine outreach.

02/04/2021 | 485 views
By Francesca Ciancio
tagAlt.Piave DOP cheeses line Cover

Everything You Wanted to Know About Piave DOP Cheese

Learn all the different ages and tasting notes for Piave DOP cheeses. Discover the delicious Northern Italian speciality cheese made only in Veneto’s Belluno.

31/03/2021 | 622 views
By Andrea Grignaffini