Giampiero Bea
THE PRODUCERS
References in the archives of Montefalco trace the Bea family’s presence in this land back to the 1500s. Today, their estate remains a true Italian fattoria—a working farm where vineyards, olive groves, and fields of ancient grains thrive side by side. Under the stewardship of Giampiero Bea, the family’s legacy continues with the same reverence for tradition and uncompromising standards that defined his father, the late Paolo Bea.
Giampiero’s wines, olive oils, and farm products are crafted according to rigorous agricultural principles and a deep respect for the natural rhythms of the land. His ancient grain pastas, heirloom legumes, and specialty flours capture the very soul of Montefalco’s terroir ... authentic, expressive, and profoundly alive. We are honored to share the full line of Azienda Giampiero Bea, a collection that embodies both heritage and evolution in equal measure.
THE LAND
The entire Bea property in Montefalco, Umbria encompasses 15 hectares: five of which are dedicated to the vineyards, two to olives and the remainder to the fruits, vegetables and grains that are grown. The family is dedicated to natural, organic production, placing the same care and emphasis on their olive oil as they do on their world-renowned wines.
THE PRODUCTS
During the November harvest, the olives are transported to the frantoio of Del Sero in Moriano, Umbria, where the olives are macerated by a stone mill and cold-pressed. This oil, an extra virgin referred to as “Grezzo” (translated as “raw” or “untouched” or “pure”), is a sensual, enchanting olive oil. There is a plush texture, a vibrant green-gold color and profound flavour that makes this oil a multiple threat in the kitchen.
Giampiero Bea began growing wheat because he felt it was becoming too difficult to find good quality pasta. “To turn my wheat into pasta, I searched out the best traditions with honest, artisanal producers. It is crucial to produce pasta in the old way, the natural way.” The wheat Giampiero grows is Bidi Margherito, an ancient strain prized for its highly nutritious profile. It is taken turned into flour just 20km from Montefalco at a 1000-year old old stone mill. From there, it makes the 200km journey to Tuscany, where it is handed to the artisans at Pasta Fabbri, a fifth-generation pasta specialist in Chianti. The pasta is extruded through bronze die casts, which allow a rougher texture so the sauces cling to the pasta. They also dry the pasta slowly, over 4-6 days versus the few hours conventional pastas are given to dry; heritage grains have a lower gluten content (Giampiero's pastas come in at about 9% gluten, compared to 90% gluten for an industrial pasta) and would crack if dried in a hot oven like conventional pastas. Besides the pastas, we invite you to discover the gorgeous heirloom grains and rare flours from Giampiero's glorious agricultural endeavors.
