Mission
We grow seasonal vegetables, microgreens and edible flowers in Pianezza, following the natural rhythms of the soil, without pesticides or synthetic fertilisers.
Our goal is to show that farming which feeds the soil, before the harvest, produces better food consistently over time. The humus produced by our earthworms is the concrete proof of this method: living soil yields healthier crops, now and in the years to come.
History of organic farming
Before synthetic chemistry became widespread in the mid-twentieth century, farming relied out of necessity on crop rotation and organic matter. In 1924 Rudolf Steiner delivered a series of lectures in Koberwitz that laid the foundations of biodynamic agriculture.
In the 1940s, Albert Howard with his book An Agricultural Testament, and later J.I. Rodale in the United States, defined the principles of what we recognise today as modern organic farming. In Italy the sector took shape from the 1980s, with the first associations of organic farmers, and became regulated at European level from 1991.
How we work
Living soil
The humus produced by our earthworms is stabilised organic matter, rich in beneficial microorganisms. It feeds the soil and improves its structure and water retention. A synthetic fertiliser feeds the plant, not the soil, which over time loses organic matter and microbial life.
The process
We collect organic scraps and crop residues from our own farm. A colony of Eisenia fetida turns them into stable humus over a period of three to six months. The mature humus returns to our fields and closes the cycle, feeding the next season.
What organic means
Organic farming is not a marketing label: it is defined by EU Regulation 2018/848, which bans genetically modified organisms and synthetic inputs, requires annual checks by an accredited certification body, and calls for full supply-chain traceability.