Rita Salvadori's chili pepper farm is located in Bibbona, just a few minutes from the coast of the Tyrrhenian Sea in the plains of Tuscany, where there is a hot temperate climate for long periods of the year. The chilis are cultivated on 20 hectares of land in the "Doccioni Estate" using organic/biodynamic methods, certified by CCPB and Demeter.
In 16 years, the farm has developed from an initial 600 plants, to an actual 50.000 plants, including over 200 varieties of which 17 are processed and distributed pure. Other than the fields of chili peppers and vegetables, there are olive groves, orchards and facilities for processing the produce with a warehouse and office. My solitary farming adventure keeps evolving. It all began with the solid legacy our family's experience, handed down by my father Franco salvadori to me and my sister Romina. For more than three generations we have grown and produced the very highest quality extra virgin olive oil, following the rules of respect for nature, which i consider fundamental. As for the chili peppers, everything began with the creating a high-quality traditional product. I immediately fell in love with this wonderful fruit wen i then sauces, freshly chopped chilis and chili powders, in a vast and colorful kaleidoscope of flavors. I studied and perfected ist use in the kitchen, seeking harmonies and combinations and eliminating all discordant notes. In every specialty, from appetizers to frist courses and main courses as well as side dishes, with cheese, fruit, desserts, coffee, liqueurs, in fact everywhere, chili, if properly used, adds new flavors, blends aromas, it adds character and lends a punch to dishes from every cusine.
To date, over 50.000 plants are growing with organic/bodynamic methods in my fields, and 90% of them were from stabilized seeds of my own cultivation (hence biological/biodynamic). The remainder consists of plants that I use to create new products, to assess the quality of special cultivars, or else they are gifts made by cili-lover friends who always remember me while traveling around the world. The vegetables and a long list of herbs, many sown with a green manure and inserted into a multi-year rotation with the productive part. The whole is surrounded by fig trees, blackberries and hawthorn hedges, which are important because they provide shelter for birds and the natural predators of harmful insects. The two smaller portions are fully occupied by olive trees which are part of the family tradition and enable me to produce an extra virgin olive oil of excellent organic/biodynamic quality. PROCESSING is the most creative part of my business. I feel I have the soul of an artist and this is very important for the conception of products that are partly invented by the imagination but which in real terms belong to the gourmet's paradise and therefore have to ensure flavor, originality, character, ealthfulness and total quality. The setting is a small traditional farm that uses the simplest ingredients (the PEPERITA chili) completely self-produced and grown with the organic/biodynamic system, guaranteeing a naturally vital foodstuff. I NEVER USE ADDITIVES, FOOD DYES OR CHEMICAL PRESERVATIVES OF ANY KIND! The methods of preservation and processing used are "delicate" and completely respect the nutritional qualities of the foods so as to keep every ingredients in the natural state in which it developed. The product is exceptionally healthy and is a valuable part of a healthful, natural, balanced, diet, one that fosters longevity.