By Claudia Stocchi
From the Valdarno to Michelin-starred tables: a story of land, freedom, and vision.
Laura, if we go back over twenty years, where did this story really begin?
“It begins with the desire to dedicate myself to enhancing a native product of my territory—the Valdarno chicken, which was at risk of disappearing—within a context rooted in farming tradition, but also in innovation in food health and safety”.
A countercurrent choice, especially at that time…
“Yes, but to me it felt natural. People weren’t yet talking about supply chains or sustainability, but I already knew that was the only possible path. I combined rural tradition with a very clear idea of quality: small numbers, no forcing, full respect for natural timing. And one rule I have never changed: if it’s not ready, it simply isn’t available”.
From the woods to Michelin-starred tables
“The return of haute cuisine to traditional, authentic ingredients has brought our products into contact with leading chefs, who create true works of art and flavour”.
What do chefs find in your products?
“They find authenticity. And a deep connection to the land. It’s an ongoing dialogue between those who raise and those who create. And when it works, it lasts-many of these relationships have continued for over twenty years”.
The value of the land
What does it mean today to farm with respect for the land?
“There wasn’t a single moment. It happened almost without me noticing. Chefs started looking for me because they recognized something different—not just an ingredient, but a living, distinctive raw material”.
How much of the Valdarno lives within your products?
“Completely. It’s not a backdrop—it’s an essential part of it. It’s what makes each animal unique, impossible to replicate. Every taste tells a story”.
A name, a guarantee
Today your poultry is recognized as an excellence—what lies behind this journey?
“Years of consistency. Choices made even when they were difficult. And a very clear direction”.
Was there anything you were never willing to compromise?
“Quality. That is non-negotiable”.
The shop: a place to experience
Your new space in Piazza Varchi is much more than a shop. How did it come to life?
“From the desire to tell a story. I wanted to create a place where the product is not just purchased, but experienced”.
What should people feel when they walk in?
They should feel something. It’s an elegant space – almost like a “jewelry store of taste”-where every detail speaks of the territory.
And LAPERIPIUMA?
“It’s my essence. An experience that blends tasting and storytelling. It’s not just about food—it’s about connection and identity”.
Forbes and awareness
Being featured on the cover of Forbes was an important moment. How did you experience it?
“As a confirmation, more than a milestone. It wasn’t something I was chasing- it was the result of doing things properly. It made me realize that what feels normal to me-doing things well-is actually quite rare”.
Did it change you?
“It made me more aware. And even more determined to keep improving”.
The farm experience
What are visitors looking for today when they come to your farm?
“Taste and territory”.
What does it mean to welcome them?
“It means opening my world. Showing how everything is connected-from chicks to woodland, from lavender to olive groves. It’s an ecosystem, not just a farm”.
How important is it to tell the story of real Tuscany?
“It’s essential. The one made of gestures, time, and true flavours”.
How important is collaboration with other local producers?
“It’s fundamental. I strongly believe in networks and in the strength of the territory”.
If you had to describe the Valdarno in a single taste?
“I would say Valdarno chicken stew with Marconi celery shoots”.
Today and tomorrow
After so many years, what still moves you?
“The birth of a chick. It’s a small moment, but incredibly powerful”.
How do you see the future?
“With my feet on the ground and a long-term vision. Concrete projects, without losing identity”.
What would you like to leave behind?
“New farmers. People who truly believe in quality”.
Info: Montevarchi Shop, Piazza Varchi, 13 / Tel. 393 4196986
Farm: Via di Picille, 51, Montevarchi (Ar)
Laura Peri: Tel. +39 333 660 6279 / info@lauraperi.com / www.lauraperi.com