Francesca Morandi's "Il Pinzimonio" farm is based on a few, but clear basic concepts: do not use
chemical treatments, always follow the seasons and keep the company "tailored". Originally from
Brescia, Francesca has always worked (after her hotel studies) in the field of cooking, pastry and
bars. In Carrara, fate introduces her to her future husband, who among other things has owned a
family of land that has been uncultivated for some time: why not exploit it to give life to an old
dream? This dream, her bet, is to grow vegetables and fruit, without greenhouses, but in the open
field, according to the season, as she saw her grandmother doing when she was a child: the
philosophy is to plant, harvest and then sell directly on the farm or market. Among the products,
depending on the time of year, Francesca offers berries, blueberries, strawberries, raspberries or
vegetables such as chard, black cabbage, fennel and salad.
Thanks to the collaboration with two selected laboratories in the area, now the "Pinzimonio" also
offers other products such as tomato sauces with courgette, aubergines, peppers or jams (peach,
macaroons, strawberries, berries, raspberries and so on) and compotes for cheeses.
The
"Pinzimonio" is Francesca's dream come true and expresses gestures and tastes "as it once was".