Massimo Belfiore grows fruit and vegetables on his farm, with a particular focus on native species, such as sponzali spring onions, red aubergines, king oyster mushrooms, and the edible muscari, a kind of wild onion. In 1998 he opened a workshop for artisanal processing and uses only vinegar, salt and EVO as preservatives for bottling prime delicacies like vegetable pâtés and creams, sauces and pesto, peppers and sundried tomatoes, vegetables in oil, tomato sauces and purées, jams, and vegetable preserves.
