A few steps from the town square in Attigliano, Alessandra De Simone’s workshop looks like a familiar place, simply furnished with wood and warm colors.
On the shelves, pasta, bags of flour, semolina, at the back the warehouse and a room dedicated to milling.

Alessandra is a child when she begins to become familiar with food and the land, thanks to time spent with her grandfather in the fields.
From Abruzzo, he used to come to Umbria to spend summers with his maternal family, and he still remembers when the building that now houses his small business was a double-height agricultural space with the barn above, in the most ventilated part, and a large hydraulic screw that transported grain to the upper level while the rooms below were for wine and oil.
Years went by and the barn began to be rented out, losing its family footprint, so, in 2012, Alessandra, at the time a family broker, decided to return to Umbria and pamper her childhood memories: she took over the barn and thus began her new business as a farmer and miller.

Gaudenzi and Poppi, the surnames of his maternal grandmother and great-grandmother, become the symbol of his as much new as ancient project. A symbolic choice, consistent with the philosophy adopted for production: that of ancient respect for the earth, that of ancient grain, that of another economy.

Her business began in 2012 with the decision to sow Senatore Cappelli wheat, which immediately gave her great satisfaction, although, she says, it had been a particularly difficult year for crops in the area.
Alessandra immediately began her adventure with both wheat production and its processing: flour and pasta.