QUALITY IS TRUST

Pietro tells us about bringing value to the table, his work as a young farmer and the difference biodynamic agriculture makes.

What inspired you - and what continues to inspire you - about the Trebbio project?

PIETRO: For me, it started when I was young. Not necessarily with the idea of coming to Trebbio, but it was a series of choices that, by the end of my studies, led me here — working with all of you.

As soon as I arrived, I fell in love with the place: the castle, the area where I live now, all the surrounding fields.

Then the idea of producing olive oil - and perhaps other products in the future - really motivated me. Creating something of good quality, hopefully even great quality.

What does “quality” mean to you?

PIETRO: Quality means eliminating what’s not good and increasing value. It’s about bringing real value to the table every day - food that matters.

When it comes to oil, or anything really, quality is trust. Whether it’s a car, a person, or food - if it’s quality, it gives you trust. And that’s something beautiful.

What does biodynamics mean to you?

PIETRO: I first learned about biodynamics in school. But like I always say - there’s a big difference between what you read in books and what you actually do.

At school, I was fascinated but also a bit doubtful. Then I started applying it in the field - and it’s a whole different thing.

Maybe it’s just my impression, but you can really feel it. Even while you’re working. The sequence of tasks throughout the year gives off a kind of energy. Not mystical, but... energetic. Positive. Different in a good way.

You’ve been working here for four years now?

PIETRO: Yes, four years. And you can really see the difference. The plants have grown incredibly. What used to be nursery stock are now real trees. And the soil - it’s changed. It’s softer. If you dig up a plant, the root system is completely different from soil that hasn’t been treated biodynamically.

So yes, there are clear benefits. For the land - and hopefully for us too.

Visually, have you noticed a change in the soil?

PIETRO: Definitely. Over these four years, the difference is clear. But around here, lots of people still don’t know biodynamics. Some say it’s witchcraft.

And how do you explain it?

PIETRO: You have to try it to understand it. I was skeptical at first too. Until I had to put it into practice, I didn’t really get what it involved. But it’s a very good method. Clean. Once you experience it, it changes everything.

What do you think is the biggest misunderstanding about olive oil?

PIETRO: That it’s just seen as a condiment, not as a true ingredient or food. If I go to a restaurant and they use commercial oil versus a certified, high-quality one - it makes a difference. Oil needs to be treated as a proper ingredient, not just something tossed in. And if it’s a good, certified product, you can really taste it. The difference is incredible.

And as a young farmer — since there are very few of you in this area — how has your experience been?

PIETRO: Very positive. People say: “That must be such a hard job.” And I say - that’s your opinion! I do a job I love. I don’t watch the clock waiting for the day to end. And to me, that’s the most important thing: doing work that brings you satisfaction.

And age doesn’t matter. Whether you’re 20, 30, or 60 — if you love it, you should follow your passion. No doubt about that.