The farm was founded in 1991, in Serre di Rapolano, Tuscany.

The typical red-brick farmhouse is enveloped by the soft lines of the rolling hills in the enchanting landscape of the Crete Senesi.
The goal of Franco Bordoni, the owner, was to create an organic farm for growing, processing and marketing: a sustainable microcosm both ecologically, economically and socially.

Right from the start, the raw material is grown by choosing local and ancient varieties, excluding the use of fertilizers, chemical and synthetic pesticides, so as early as 1993 comes the first ICEA certification.

The quality of a product that stems from the values that Franco matured in his father's long apprenticeship and that he manages to transmit daily to his collaborators is recognized: the link with agricultural tradition and the constant dedication to the work in the fields, supported by remarkable entrepreneurial skills.

In 1994 Podere Pereto began working with the Association of Guardian Farmers to promote the recovery and preservation of ancient seed varieties of Tuscan origin, precious witnesses to the richness of an ancient knowledge that must be protected. These are delicate varieties and victims of the phenomenon of genetic erosion (loss of plant biodiversity). It is still possible to find them in the lands of elderly farmers, who have always cultivated the seeds of their ancestors so as not to lose their quality, value, and taste.

Legumes such as chickpea "piccino", toscanello and zolfino, and seeds such as the soft grains Verna, Gentil Rosso, Frassineto and Cappelli durum wheat, are not only naturally adapted to the local soil and climate, but retain nutritional characteristics that cannot be replaced.

Thanks to the inclusion of these seeds, the farm is also able to adopt a three-year rotation system and prevent over-exploitation of the soil, typical of intensive farming methods.
With the grain-legume-vegetable rotation cycle, the balance of the land is respected and, where possible, even improved to ensure healthy and safe products that encapsulate respect for the environment and attention to consumer health.

The real turning point came in 2001 because, with a grant from the European Community, an agricultural shed was built equipped with the most innovative and sophisticated machinery. Years of research and investment lead to the realization of a short and efficient supply chain, which guarantees constant control over all stages of processing, from the husking (peeling) of the seeds, to their pearling, grading and, where necessary, the selection of the product with an optical sorter. At the end of processing, the products are immediately packed in a protective atmosphere with food-grade nitrogen to ensure a longer shelf life. The result is an excellent artisanal product of great nutritional value and remarkable aesthetic refinement.

In 2010 a stone mill arrived at the company, with which we produce our flours, which are packaged in a protective atmosphere to prevent rapid oxidation and better preserve the nutritional properties.

The latest addition is a new laboratory for processing vegetables, ready-made soups and sauces, and gastronomy products.

Closing the circle is a bakery oven and a rotary oven for cookies and savories: from grain to bread at km0.

After nearly 30 years of organic production, the company is still expanding today.
Technological choice has enabled it to expand the cultivated area to 600 hectares.
The price list has grown from the initial 8 items to more than 130 today.