Since 1984 Duccio has been cultivating aromatic plants in Tregole for cooking. He began with soils that had been uncultivated for 30 years, and he left other areas untouched where spontaneous vegetation was particularly beautiful. Over the years he has created a place that is wild and cultivated at the same time. The care of plants is organic, without using chemical products. The fertility of the soil is maintained through the practice of the "pacciamatura" (which consists of covering the soil with straw and mowed grass) and with manure provided by donkeys, which he breeds.

The herbs grow in places divided among old terraces and small fields, with wilder zones reserved for harvesting spontaneous plants such as juniper, elicriso, catmint and dogrose. The harvest begins in April and continues until November. The 'jewel' of his harvest is saffron. He harvests the just blossomed flowers every morning from the beginning of October until the end of November, separating the red stigmas, which are immediately dried and packed. 170-200 flowers are required for making one gram of saffron.
Duccio has a stall in Castellina Saturday market.