The Bertoli Emilian farm is located in **Pontoglio**, on the border between the province of Brescia and Bergamo.
The production is wide and diversified: in addition to the **small fruits**, over time Emilian has recovered **ancient fruit varieties**, with which it creates 100% natural jams in its laboratory.
The company is then known for the **durum and tender** flour **, including the typical Quarantino Bresciano, with which flour is made for polenta. Full products, which are ground stone, strictly preserving parts such as germ and bran, with very important organoleptic and nutritional properties. Cortile animals and vegetables of various kinds complete the picture.
Under the beautiful portico, Emilian delights the guests with the specialties cooked directly in her laboratory. Furthermore, believing in the fundamental importance of food education of the new generations and contact with nature, often welcomes school groups or groups of people with disabilities for its **didactic and social farm**.