In 1955, Piergiorgio Marchisio’s grandfather founded his own hazelnut business, which still bears the family name to this day. At the time, the hazelnut trade represented an ideal alternative to many, as cattle farming was continuously declining in the region. This agricultural business learned from an early stage to constantly adapt to new conditions – something that continues to be a necessity today. The ideal weather for hazelnut trees consists of cold winters, rainy springs, and hot summers. Yet climate change is resulting in ever more frequent, heavy rainfall and storms, which in turn help the proliferation of pests. This can negatively impact the quality of the hazelnuts. To prevent this, the farmers work with special drying machines.

Fabio Francone is one such farmer. His land has also been in his family’s possession for many years. Together with his brother and father, he supplies the Marchisio company with his top-quality hazelnuts – Tonda Gentile Trilobata, as they are known here. These are harvested during the period from mid-August to mid-September. The harvest can weigh somewhere between 12 and 15 tons. Using careful and innovative adaptations, the Marcone family has continuously expanded this volume in recent years, he explains as we walk through his field. He explains every stage of the harvest to us: which steps are aided with machinery, and which steps are still performed by hand to this day.