"The wise farmer looks to the future with an eye to the errors of the past"

"We are proud of the market success of our products. We also owe this to the consumers we have built up over the years. Even though the demand is greater than the quantities produced, we do not want to increase the quantities in order to maintain the high quality level of our processed products," say Angelico Travaglini and Eleonora Nazzaro, owners of the Travaglini farm, a family business in Italy that dates back to the early 20th century and is still going strong today, supported by a generational turnover.

"Our local tomato is also appreciated because it does not need great chefs to express a distinctive taste and flavor. We like to think of ourselves as keepers of the biodiversity of the local tomato varieties we grow, or they would have been lost."

Angelico Travaglini patiently managed to recover the seeds from some local farmers. Thus began the story of his Mezzotempo, a tomato that he managed to market in Italy and abroad (Germany, Holland, and Luxembourg), transforming it into peeled tomatoes and tomato sauce. Among the other outstanding tomatoes is the Pera d'Abruzzo: deep red in color and medium in consistency when fully ripe, roundish or slightly elongated in shape, with more or less pronounced ribs, it can weigh up to 600 grams. The aforementioned Mezzotempo tomato, an ancient ecotype from Vasto in the province of Chieti, in the Abruzzo region, which has recently become a gastronomic reference, is well known for its use in the preparation of the dish 'brodetto alla vastese' (a fish-based soup).

These are autochthonous tomatoes, well adapted to the nature of the local soil, which the company cultivates on its 20 hectares of land using organic methods. In addition to tomatoes, the range of processed products includes the production of sauces and gravies, extra virgin olive oil, cooked grape must and various preserves such as dried tomatoes, artichokes of the Mazzaferrata variety, asparagus, aubergines, chili peppers and the 'giardiniera' (an Italian typical relish of pickled vegetables in vinegar or oil).

"These days, we are processing our artichokes, which are in great demand, and at the same time, we are preparing the land for the transplanting of tomatoes, which starts in April. Over the years, we have expanded our production facilities, but we have maintained the characteristics of an artisanal farm. In fact, we are proud to remain farmers and to maintain a certain optimism, although we must be prepared for all eventualities, especially in these times of climate change. The good farmer relies on experience and good practices; he looks to the future, taking into account the mistakes of the past."

Freshly harvested tomatoes are quickly transported to the factory, where they are sorted, washed, peeled, and steamed to avoid high temperatures that not only stress the raw material but also alter its organoleptic characteristics. They are then immediately bottled and pasteurized.

"We also grow the Cupello variety of artichoke, also known for the locals as 'mazzaferrata' (sledgehammer) for its shape, which resembles an ancient medieval weapon. It is derived from the Roman artichoke and has a late cycle, ripening between the end of March and the beginning of April. The local ecotype differs from the classic Roman in its shape, which is more elongated, without thorns, and of a green color with purplish tones. Its texture is soft and fleshy, and its strong taste lingers on the palate, with a distinctive sweet aftertaste due to the microelements present in the subsoil of the area where it must be grown according to strict production regulations. In addition to the main flower head, the plants produce smaller heads around April and May, which are generally used for the preparation of artisanal preserves."

"The growing demand for our processed products," concludes Angelico Travaglini, "shows that we are on the right track. Our customers recognize the price of a product that is grown and processed with all the care that comes with tradition. The difference between a niche tomato sauce and the mass market is that it is a completely natural product, free of preservatives and added sugars, with a low acidity that makes it easily digestible. It is a niche tomato with very different characteristics from the industrial tomato: first of all, it is not a hybrid, so it is more susceptible to diseases. In the 1970s, however, the arrival of hybrid varieties in the area jeopardized the diffusion of the local product and it lost its original genetic characteristics".

For more information:
Azienda Agricola Travaglini Angelico
Via Mauro Rostagno 66/67
66050 San Salvo (CH) - Italy
Tel: (+39) 0873 520750
(+39) 333 4540296
info@travaglinifood.com
www.travaglinifood.com