Many meadows in Valmorel were once cultivated with cereals. What if they became cereal fields again? If they once again were the generous womb of many crops suited to the foothills?

This is how “Verbum Panis” came into being, the farm run by Nicola and Nicoletta’s family with Adele and little Martino, who are restarting the cultivation of some ancient grains that come from a selected local tradition and have always been used for bread-making. The result is a type of bread made with cream-cultivated sourdough, flour from ancient and modern grains cultivated following the natural rhythms without using synthetic chemicals.

The quality is guaranteed by the interest and appreciation that the product is generating.