The territory has always had a strong propensity for cereals, characterized by clayey, fertile soils that retain good moisture even in the midst of plenty of sunshine.
The production of hard and soft wheat is entirely destined for the daily production of fresh pasta and sweet delicacies. In recent years, the sowing of some ancient varieties such as Senatore Cappelli (durum wheat) and Risciola (soft wheat) is being enhanced with great satisfaction both in terms of quality and high digestibility.