As the sun set on a crisp December afternoon, we parked the PhitoVan — proudly emblazoned with the words “From Farm to Fork”—at a small agricamping nestled in the Veneto countryside, not far from the Agripolis Campus of the UNIPD. We had planned to meet Professor Paolo Tarolli the next morning, but finding a thematic place to stay felt more aligned with the spirit of Phito. After a quick search, we stumbled upon this agricamping, drawn by its promise of organic farming and a touch of authenticity.
The scene that greeted us was enchanting. The campground was quiet, bathed in soft winter sunlight. Yellow leaves still clung to the fruit trees, providing a splash of color against the clear blue sky. Maintenance workers bustled around, but what struck us most was the warmth of the owner, Gianni, who welcomed us with a big smile and genuine dose of enthusiasm.
When he noticed the slogan on our van, his eyes lit up. “That’s exactly what we do here!” he exclaimed, pointing to the sprawling fields of vegetables and shrubs. He proudly offered us a teaser about his work, urging us to stop by later to hear the full story.
We couldn’t resist.
After settling in, we returned to learn about his unique methods, his farm, displaying heritage of the early 1700s, nevertheless offering a cozy modern foyer of the campground office facilities. He embraced natural pest control through a carefully planned interplay of herbs and plants, creating an ecosystem that allowed his vegetables to thrive organically. But the real surprise was his approach to extending the shelf life of his produce: he transforms his vegetables into dehydrated spaghetti, sauces, and condimentos.
The vibrant colors of his spaghetti—zucchini green, beetroot red, and other earthy hues—reflected the farm’s diversity and creativity. He shared his fascination with the process, marveling at how 600 grams of fresh zucchini could be reduced to just 50 grams of dried pasta, retaining both flavor and nutrients. A simple boil of seven minutes brings the spaghetti back to life, ready to be paired with any sauce.
This process, as he explained, is not just about convenience; it’s about sustainability. Without preservatives or additives, he ensures his produce reaches kitchens near and far, reducing waste while maintaining quality. His passion was infectious, but he didn’t shy away from the challenges. “I’m lucky,” he admitted candidly, “I had savings before I started. It’s not easy for most farmers to make this work.”
Despite these hurdles, he remains committed to fostering change, working with local farmer communities to promote more sustainable practices. His honesty resonated with us, reminding us of the uphill battle many small-scale farmers face.
As we left his farm, we felt inspired—not just by his creativity, but by his quiet determination to contribute to a better future. His final reflection stayed with us: “We all do what we can. Organic farming is my way.”
Transitioning from farm to fork in a healthy way.
This visit reaffirmed the importance of our project, which aims to develop an app that helps farmers transition to sustainable practices. Listening to his story gave us a new idea: why not prioritize agricamping stops on our van trips to gather more stories like his? These encounters help us connect directly with farmers, learning about their successes and challenges while expanding the reach of our network.
One of Gianni’s thoughts stuck with us as we drove away: “why do we fail to learn from our past mistakes?” Whether in politics or the environment, we seem destined to repeat the same patterns, ignoring lessons history tries to teach us. But meeting people like this farmer gives us hope. With the right tools and knowledge, perhaps we can help break the cycle and enable more farmers to follow sustainable paths, ensuring a healthier, more resilient future for all.
