FROM THE OFFICE TO THE FIELDS
We sat down with Andrea to discuss his perspectives on agriculture, quality and his transition from an office job to working at Trebbio.
What inspired you most about the Trebbio project?
ANDREA: Well, I’d say what’s always inspired me is the fact that it’s a family project. The biodynamics aspect fascinated me even more, even though I didn’t know anything about it at first. I found the agricultural approach really intriguing — it’s a system that reduces all possible waste.
I’m also struck by how we avoid unnecessary technologies and save where we can. It’s very interesting. I think in the world of agriculture, this kind of approach is still quite rare, and that’s why I find it so engaging. It’s one of the things that keeps me motivated to work here.
How would you describe the importance of quality?
ANDREA: Well, they say that the eye wants its part too - but obviously the nose does as well! Still, the quality of the oil - and hopefully also the wine - is fundamental. It matters both for selling and for the enjoyment of those who taste it.
In my view, one of the main problems today is that people can’t really tell the difference between a good quality oil and a commercial one. It’s not that they’re not interested - they just don’t have the tools to understand the difference. And unfortunately, there are a lot of industrial oils on the market.
We, on the other hand, use biodynamic methods. It’s still not widely known, so for us, that should be seen as a strength - an important innovation.
Do you think this is the biggest misconception when it comes to olive oil?
ANDREA: Yes, I really think it’s that - people not knowing how to distinguish between commercial oils and quality oils. When I first entered this world, I didn’t know anything either. Now I understand how things work. I think that even if people don’t step into our shoes, they should at least get informed about how olive oil is really made. And ideally, try new experiences - like tasting a high-quality oil.
That’s when you immediately feel the difference. The problem is that most people don’t get informed enough, and they just go with whatever’s on the shelf.
Do you think it’s also a matter of price?
ANDREA: Yes, of course. Quality comes at a price - like with everything.
Why is biodynamics important to you? And what differences have you noticed since you’ve been practicing it?
ANDREA: Biodynamics is important above all for the environment. In agriculture, respecting nature should always come first. Biodynamic techniques also improve the quality of what we produce.
From a marketing point of view, letting people taste our oil is very effective. But it’s not just about the oil. This is actually my first real experience in agriculture, and I’ve noticed changes even from one year to the next, now that I’ve been with you for two years. I see improvements in both the vineyard and the olive grove.
At first, I was skeptical - I didn’t know anything about it. But these practices really work, and they bring results. It’s a fascinating philosophy of agriculture.
Is there anything you’d like to add?
ANDREA: Maybe a reflection about being a young farmer. I used to work as an accountant - the opposite: from the office to the fields! But it was something I really wanted to do. If I had to give advice to a young person, I’d definitely tell them to explore the world of agriculture. It’s a job that’s always existed, but now we’re rediscovering its value.
When you’re in nature, you feel good. You discover new things, new ways of working. It’s really exciting - that’s why I love it.
And what kind of impact has agriculture had on you?
ANDREA: Honestly, a very positive one. Before this, I did other jobs that felt heavy, like a burden. This one, even though it’s hard work, I live it with passion. It’s like it’s not even work. I already knew this world a bit thanks to my uncle, who also works with olive oil. So I grew up around it. It’s a job that makes me feel good, and I genuinely look forward to going to work every day.
