My name is Jenny Bonamico and I started working at Pasta Natura in 2010. I have a degree in economics and another one in foreign languages. I have always wanted to work in sales and at Pasta Natura I am in charge of them, especially foreign sales. I look for new customers and manage orders. I also participate in international trade fairs. Every day we communicate with the farmers we work with to talk about the flours that are processed in our pasta factory. During these meetings I always learn new things about the world of agriculture. For example, I get new insights about the production cycles of all the grains we use. What I like about my job is the relationship with the farmers and the connection with all the elements that make up the alpine landscape of Cuneo. I would like to tell the story, and talk about the roots and the values of our company as well as the values of our farmers through our products. These are the result of great passion and sacrifice of the farmers who provide us with the flour and our employees who transform the flour into pasta, all of which would not be possible without them. There are 12 of us in the pasta factory, each with a different job, so we are a very close-knit group. The idea of joining CrowdFarming came due to sharing values on food ethics and environmental protection. Our mission is to contribute to the well-being of the consumer by offering the best quality pasta and preserving the ecosystem in which we work and live, aiming for sustainability in every possible way. CrowdFarming allows us to create a more direct relationship with consumers across Europe.

Our company is located in Piedmont, a beautiful region in the north-west of Italy, precisely in Busca. Piedmont is famous for the cultivation of cereals and fruit. We are located in the municipality of Cuneo at the foot of two beautiful valleys that extend below the Italian Alps. Before dedicating ourselves exclusively to the processing activity we were also directly involved in cultivation, but in 2016 we decided to create this pasta company, leaving the cultivation to farmers we trust. Pasta Natura was created in 2016 with a very specific purpose, namely the desire to bring to the table a high quality pasta dish, able to satisfy all tastes and different dietary needs of each person. Our flours are all naturally gluten-free and come, for the most part, from neighboring farms. The water the farmers use to irrigate the fields where you finally adopt a plot, is taken from several wells. Buckwheat does not need much water and often the late summer rains are sufficient to irrigate the fields of the farmers who supply us with flour. In recent years, climate change has led to prolonged drought during the summer period, which is why our farmers with whom we collaborate operate with emergency irrigation, trying not to create water stagnation that would be fatal to this plant. The farmers only water in cases of extreme necessity. The farmers cultivate this herbaceous crop in rotation, which means that the cereals and legumes previously cultivated, being nitrogen-fixers, improve the fertility of the soil that will later host the buckwheat. The farmers do not use any chemical pesticides and respect organic production protocols. Their fields are cultivated respecting the local microfauna, trying not to change the cycles of nature and favoring the biodiversity of the field. This allows them to have a natural control of weeds and diseases that could destroy the crop. We started with 4 in 2016 and today we have 12 employees. All our employees are paid according to national contract laws. Production waste is used for animal consumption, other waste such as harvesting residues are composted and used by our trusted farmers. Our Pasta Natura is available in various lines, which have an important factor in common: they are designed to make you enjoy all the goodness of pasta, from seed to table, as the artisan tradition dictates. The bronze extrusion, therefore, takes place through a bronze "mold", and allows you to give the desired shape to the pasta, but also the length thanks to the rotating knives that cut the pasta coming out of the holes. Drying at low temperatures is an ancient method. Pasta dried in this way remains a 'living' product, keeping the nutritional and organoleptic properties of the wheat intact. Only high quality wheat can afford the slow cycle at low temperatures! Our company is committed to producing gluten-free and organic pasta using special flours obtained from legumes and cereals that are naturally gluten-free. Created in response to the needs of people suffering from coeliac disease, gluten-free pasta has become part of the diet of a public that is now vast and much more attentive to the quality of food than in the past. Observing this trend made us realise that we had to dedicate our experience in the production of artisan pasta to the creation of a wider range of products. Pasta Natura is now able to supply gluten-free, high-protein, low-fibre and low-glycemic pasta and flour, depending on the type chosen. We are growing year after year thanks to our commitment and dedication.