Fontana BIO: interview with Erika Fontana

Erika is a beautiful young woman, with stunning blue eyes, very friendly, and open to being interviewed. She is involved in her family business, producing organic products. Fontana BIO was created through the collaboration of the entire Fontana family. The company is located in Arcè, a small village in the municipality of Pescantina in the province of Verona. The dedication to cultivating the land is remarkable. Erika is the new face of this enterprise. Let us introduce her.

Hi Erika!

We’d like to ask, why did you, as an architect, decide to dedicate yourself completely to the production of organic products?
Hi, I'll tell you, it was a natural process. I used to work in urban planning in the center of Verona. Meanwhile, my family had an agricultural business, selling fresh products. For me, it was a return to nature, a rhythm closer to the land. Now I manage the commercial sector of our small business. The pace is different but not slower because I oversee a reality that’s constantly moving and evolving. Since 2011, I’ve been involved with our processed goods. I started with apple juice and then expanded into other products.

Why organic? Was it an economic choice, a lifestyle decision, or a matter of love?
It was absolutely not an economic choice. The company has been organic since 1995, long before it became a trend. It’s a way of life, especially in the beginning, and nothing more. This decision is driven by passion, respect for the environment, and a desire to continue a family tradition. My grandfather left us the land and the traditional knowledge of cultivation methods, which were later taken up and reorganized by my father and uncle. They took on the conversion to organic, and since then, we haven’t stopped.

The plants and crops were adapted with the help of pioneers in organic farming. We are committed to offering our consumers the best products, starting from the soil, with care and respect for the environment. In addition to plant protection and the use of natural products, it's crucial to monitor soil exploitation and preserve plant diversity. The plants must be spaced in such a way as to allow the machinery to pass through during harvesting without damaging the plants or parts of them. Often, companion planting is used so that the plants protect each other from pests and animals.

We’ve noticed you offer specific products like "elderflower syrup." Is this choice based on market research, customer demand, or personal taste?
We didn’t do any market research; it all happened naturally. We were growing elder plants on our farm, and with the help of our consultant in Rovereto, we decided to produce elderflower syrup, which is a key ingredient in making the famous Hugo Spritz. To develop a new product, we start with an idea, work on it in the lab, and once it's perfected and tested, we launch it on the market. For example, Jerusalem artichoke cream is made from the root of wild plants and pairs wonderfully with risotto. In the Arcè area, this herbaceous species is quite common, and with the help of our food consultant, we decided to create a new product.

Our early production was mainly sweet, in line with the fruit orchards, and gradually we introduced savory flavors, which include vegetable creams. Both product lines have been successful.

In your orange and cinnamon compote, you also include stevia. What is it? What are its properties?
Stevia is an aromatic plant. I know it originates from South America, and it’s been legal in Italy for about two years. On one hand, it is sold raw, and on the other, it’s processed to produce a sweetener. It’s often used by diabetics because it doesn’t affect blood sugar levels, but it doesn’t have a very pleasant taste. In the orange compote, the sugar content is only 10%, lower than average, and we add a bit of cinnamon to balance the flavor.

Food intolerances are on the rise. How is the market responding to this phenomenon?
Food intolerances are increasing, and many of our customers have specific dietary needs. Our products are suitable for everyone, especially those with specific requirements like vegetarians, vegans, and celiacs, as all our products are gluten-free.

Which Fontana Bio product do you like the most, and which one the least?
I love the peach jams, but I’m not a fan of the mustard.

Your company follows a strict organic protocol. What does that mean?
First, our company is guided and monitored year-round by a consultant who directs our choices. The organic protocol is very strict. ICEA, the Institute for Ethical and Environmental Certification, oversees every step of production. Inspectors conduct investigations throughout the year, especially in summer, where they spend a full day each month verifying the system’s functionality. They meticulously check treatment programs, timing, the distance between plants, and so on. They are very methodical and professional.

Looking to the future... which products will you focus on? Any new ideas?
We have several ideas for the future, including expanding vegetable cultivation to produce more savory items, and one of our dreams is to produce honey and organic cream.

Bernardo Pasquali

S&M