Italy is known for its pasta, but despite its rich heritage, most flour in this country is homogenous and white. Luckily, in the hills of Tuscany we stumbled upon Franco Pedrini who, along with his sons, grows heirloom grains through biodynamic farming to create a pasta that is delicious and nutricious (and even the glutten-free can often stomach). We were lucky enough to spend 2 days with this charming family.
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