Poggio di Camporbiano, a very resilient farm

When Giacomo and I returned to Poggio di Camporbiano Piero and his wife Patricia took us on a tour around some of their facilities and the farm. There was a lot to see in a short time. We learned about their on-farm research to develop their own vegetable rennet from a plant that is related to the globe artichoke; their honey production; their greenhouse for propagating vegetable seedlings for field production; their wheat production including a tractor that has the wheels changed depending on ground conditions to reduce compaction effects, machinery for field drying the wheat as it is harvested, the pasta production; animal care; water management; compost making; forest management.

A relative of the globe artichoke provides a natural source of vegetable rennet. Patricia spent about a decade developing a technique for extracting rennet from this plant that didn’t taint the cheese
A relative of the globe artichoke provides a natural source of vegetable rennet. Patricia spent about a decade developing a technique for extracting rennet from this plant that didn’t taint the cheese
Dairy cows are housed for part of the day, where they are fed lucerne hay
Dairy cows are housed for part of the day, where they are fed lucerne hay
Dairy cows out in the field, forming part of a very diverse and resilient farming system
Dairy cows out in the field, forming part of a very diverse and resilient farming system
Wheat and olives, just part of the diversity of Poggio di Camporbiano, a farm that is ecologically and economically very resilient
Wheat and olives, just part of the diversity of Poggio di Camporbiano, a farm that is ecologically and economically very resilient
Dams for harvesting rainfall are vital for Poggio di Camporbiano, with low annual rainfall and no natural water
Dams for harvesting rainfall are vital for Poggio di Camporbiano, with low annual rainfall and no natural water

We then joined the whole of their small farm community for a delicious shared lunch. It was only at this time that I fully learnt about the full extent of the cooperative nature of this farm. Here is a small community of people who are deeply committed to an approach to farming and working with nature that is both very relevant now and increasingly relevant for the future.

A delicious shared lunch at Poggio di Camporbiano. Here is a small community of people who are deeply committed to a very holistic approach to farming and working with nature, drawing on traditional knowledge and wisdom but working in a very smart and technologically advanced manner
A delicious shared lunch at Poggio di Camporbiano. Here is a small community of people who are deeply committed to a very holistic approach to farming and working with nature, drawing on traditional knowledge and wisdom but working in a very smart and technologically advanced manner

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