“Il Ciuffo Verde” was born from the passion of Giovanni Parpagiola, who at only 21 years old decided to transform his grandfather's land — which had always been cultivated with corn and soybeans — into a sustainable project based on organic agriculture.
From the beginning, Giovanni chose to be guided by the experience of the El Tamiso cooperative, undertaking a training course at the Itinerant Experiential School of Organic Agriculture: a real field school, where you learn by working closely with those who make the earth a mission.
Thanks to this commitment and the constant growth of the project, in 2024 Giovanni was elected president of El Tamiso, continuing his journey at the service of organic agriculture also at a cooperative level.
Together with his father Piermatteo and his brother Giacomo, Giovanni carries out careful agriculture, respectful of the environment and biodiversity. They have planted hedges with local essences along the boundaries of the fields to offer shelter to beneficial insects
and nesting birds.The water, coming from a controlled aquifer at a depth of 20 meters, is efficiently managed thanks to a micro-irrigation system powered by photovoltaic panels.
The rotation includes fresh vegetables, cultivated with natural methods, alternated with cereal green manures and alfalfa. The latter is also the fodder for organic goat farming, which restore fertility in the form of manure, closing the cycle
in a natural and virtuous way.From field to table, their work continues also thanks to Chiara, Giovanni's sister, who manages the direct sales store in the center of Bastia di Rovolon, and to Gloria, his wife, who heads the business transformation laboratory, where their raw materials become preserves, sauces, sauces and other specialties.
