Farm produce
La Topaia farmed land covers 36 hectares of hilly terrain. The farm is run by the owners, Michel and Daniela, who carry out most of the agricultural tasks themselves.
La Topaia has the typical structure of an old Tuscan 'podere' (farmstead): in a commanding position, on top of a hill, are the residential and farming buildings, surrounded on all sides by gently sloping cultivated fields.
Our farm produces barley, wheat, field beans and sunflower, following the traditional method of the rotation of crops. Farming is run in compliance with the 'integrated fight' method (whose rules and regulations are set by the Toscana regional governing bodies based on European guidelines), which aims to limit the employment of chemicals while encouraging low-impact selective pesticides.
La Topaia is also a member of the “pane del Mugello” (Mugello bread) consortium, a pool of entrepreneurs (farmers, millers and bakers) who – by means of a carefully monitored and certified process – locally produce wheat which is stone ground in old water mills and then baked in wood-burning ovens into natural-rise loaves of bread.
This is just how our typical golden bread was made for centuries on end in the Tuscan countryside: a thick fragrant bread variety that stays fresh for several days, and that once stale becomes the staple of such traditional recipies of the Tuscan “cucina povera” peasant cooking: ribollita, panzanella, pappa al pomodoro to name but a few.
La Topaia also comprises about two hectares of recently renewed vineyard, whose deep red grapes of the fine 'merlot' variety turn into an excellent wine.
We also take much pride and care in tending to the family vegetable garden wher we grow seasonal vegetables and herbs that we gladly share with our guests.
Worthy of mention is also our small fruit orchard, where we grow peaches, pears and other fresh fruit, which can be tasted as is or used to make cakes and other delicacies that our guests can fully appreciate for their breakfasts.
La Topaia has the typical structure of an old Tuscan 'podere' (farmstead): in a commanding position, on top of a hill, are the residential and farming buildings, surrounded on all sides by gently sloping cultivated fields.
Our farm produces barley, wheat, field beans and sunflower, following the traditional method of the rotation of crops. Farming is run in compliance with the 'integrated fight' method (whose rules and regulations are set by the Toscana regional governing bodies based on European guidelines), which aims to limit the employment of chemicals while encouraging low-impact selective pesticides.
La Topaia is also a member of the “pane del Mugello” (Mugello bread) consortium, a pool of entrepreneurs (farmers, millers and bakers) who – by means of a carefully monitored and certified process – locally produce wheat which is stone ground in old water mills and then baked in wood-burning ovens into natural-rise loaves of bread.
This is just how our typical golden bread was made for centuries on end in the Tuscan countryside: a thick fragrant bread variety that stays fresh for several days, and that once stale becomes the staple of such traditional recipies of the Tuscan “cucina povera” peasant cooking: ribollita, panzanella, pappa al pomodoro to name but a few.
La Topaia also comprises about two hectares of recently renewed vineyard, whose deep red grapes of the fine 'merlot' variety turn into an excellent wine.
We also take much pride and care in tending to the family vegetable garden wher we grow seasonal vegetables and herbs that we gladly share with our guests.
Worthy of mention is also our small fruit orchard, where we grow peaches, pears and other fresh fruit, which can be tasted as is or used to make cakes and other delicacies that our guests can fully appreciate for their breakfasts.