Lea Luzi’s great-grand-father Stefano purchased much land in the area of San Lorenzo in Campo, Sassoferrato and Arcevia at the end of the XVIII Century . The land was given to sharecroppers, about sixty families. Lea’s grandfather Germano followed in Stefano’s footsteps . Lea’s father Rinaldo, born in 1897, dropped his studies and ran away from the boarding-school in Spello . He persuaded his father to entrust to him the management of the family land estate, he was resolute and began to enlarge the activity . His intuition drew him to diversify sowing, to change the cultivation, to increase livestock and to trade cattle . Lea was born in 1937 and as a little child she used to accompany her father to trade fairs: they drove in a small dark green Fiat 500 car * “Topolino” (little mouse) with a rolled roof. At the beginning of the 60’s Rinaldo’s health worsened and he passed on to Lea the management of the family business. Times were drastically changing: sharecropping was abolished and agriculture had to become “industrialized” to survive and grow. Lea increased the livestock and focused on the local cattle breed “Marchigiana Cow”, but she soon realized that the cost was too high and that she could not compete with imported meat. She sold more than 1.000 cows and since she no longer needed fodder, she started to introduce other types of crops. Her husband Elio Segoni, a lawyer by profession joined and backed her in the family activity. The farm always kept seed-plots for the house needs; Lea and Elio increased this activity exploiting the favourable climate conditions around San Lorenzo in Campo: mild winds, a sort of microclimate and they specialized in highly germinal seeds. They exported seed to Holland and Germany and then they decides to invest in technology. Nowadays the farm supplies perfect and sound lettuce, onion, turntip, beet-root, sunflower seeds just ready to be packed. Lea is convinced that the farmer’s wisdom must also rely on science so she contacted Cermis of Macerata, a research centre for seeds. With the assistance of experts and after a long selection work she finally filed a registration application for good tasting tomato seeds : Ecodoro and Ecosano which proved naturally resistant to pests and needing less water supply. Around mid 80’s Lea had the intuition that there would be a comeback of old traditional Mediterranean food. She enlarged the cultivation of Farro (high quality spelt) : she already knew that it is tasty , naturally organic, healthy but she focused on research and testing to select a variety of “durum” seed, suitable to give the best results in the making of Pasta. With the assistance of Cermis again she selected a Triticum Dicoccum “Monterosso Select”for which shed applied for the vegetable patent with the Italian Ministry of Agriculture. Nowadays Triticum Dicoccum is recognized as “Il Farro delle Marche” and due to its “historically proved Roman ancestry” it can be considered the king of Mediterranean diet. Monterosso did rediscover this seed variety. Monterosso controls the whole line and process complying with environment friendly methods. The Farro Pasta is light , it has high nutritional and mineral contents, high percentage of fibre. It is obtained from stone milled flour to keep the vital substances . It is drawn by bronze dies and it dries for 3 days at low temperature 38 °C . It is tasty and can be cooked with a wide range of recipes. These are the secrets that have enabled the Farm to obtain national and international recognition. * the nowadays famous Topolino