Roots of the Earth, harvests of the Soul: Barbara Sozzi

A journey of care, respect, and love.

Hello, I am Barbaraand my story is deeply rooted in this place suspended between heaven and earth that is Val di Cecina. These magnificent hills, where nature still maintains its wild character despite centuries of cultivation, are my open-air laboratory, my home, my deepest identity.

Heir to a farming tradition that spans four generations, for years I followed a different path, dedicating myself to caring for people. But the land has a way of calling you home, a visceral call that I could no longer ignore.

I realized that what I had inherited was not just land, but ancient wisdom: a way of living in harmony with natural cycles that was at risk of disappearing. So I decided to become not just a farmer, but a guardian of this precious heritage.

In my fields, time flows according to rhythms that are not mine, but those of nature. I don't use chemicals – my alliance is with the wind that scatters the seeds, with the rain that nourishes them, with the sun that ripens them. Every morning, when I walk among the swaying stalks of grain, I feel that I am participating in something greater, something that repeats itself season after season.

I believe that true quality comes from personal attention. I follow every phase with dedication: from sowing to harvesting, to transformation. My grain is stone-ground, preserving all the nutrients and that unmistakable fragrance of earth and sun. My chickpeas, harvested and selected by hand one by one, I offer both dried and ready to use in jars that respect our planet.

This life in contact with the earth has taught me patience. It has shown me that every element has its perfect moment, which cannot be rushed. From this continuous dialogue with nature come authentic foods that are not only nourishment for the body but carry with them the essence of these hills, the history of my family, my values.

Even in small daily choices, I seek to honor this commitment to the earth: I use recycled paper and Natureflex, a compostable material derived from wood pulp, to package my products. I always suggest to my customers to opt for larger formats, thus reducing packaging and our impact on the environment.

Would you like to learn how to make pasta the old-fashioned way with your hands, your heart, and truly special flours?
Join me at my farm, nestled in the hills of the Querceto castle valley, for a genuine experience full of simplicity, warmth, and the scents of home. Together, we’ll make fresh pasta using ancient grain flours grown here with deep respect for the land and its rhythms. I’ll guide you step by step, provide all the tools you need, and share the little secrets that make all the difference. Then, we’ll sit down to enjoy the meal we created just like a real Italian family.

It will be a joyful, down-to-earth moment, shared with fellow travelers. And after lunch, you’re welcome to visit my small stone mill and farm shop, where you can discover the flavors of our land. This is more than a cooking class it’s a chance to connect, to slow down, and to experience something truly real.

This is the path I have chosen: to walk side by side with the earth, listening to it, respecting it, loving it. Every day I wake up grateful for this deep connection, for this ancient dance that continues through my hands.

If you wish to savor the fruits of this generous land, I invite you to visit my little corner of paradise.

La Casetta della Solitaria, nestled among the hills of Val di Cecina, where time seems to slow down and flavors rediscover their authenticity. Here, among the rows of wheat swaying in the wind, you can discover the tangible result of my daily dialogue with nature.

The door is always open at Via Vicinale Serra di Faltona, 56040 Montecatini Val di Cecina.

If you prefer the lively atmosphere of the market, come find me at the, Mercato Biologico di Piazza Guerrazzi a Cecina.

Every terzo sabato del mese, dalle 9 alle 13.30