Fontana BIO: interview with Erika Fontana

Erika is a beautiful girl, with stunning blue eyes, very nice and available to be interviewed. She is involved in the family business producing organic products. The company Fontana BIO was born from the collaboration of the entire Fontana family. The company is located in Arcè, a small town in the municipality of Pescantina in the province of Verona. The dedication to cultivating the land is unique. Erika is the new face of this business. Let us introduce her to you.
 

Hello Erika!
 

Hello, I’ll tell you that it was a natural process; I was dealing with urban planning in the center of Verona. My family had a farm and sold fresh products. My return to nature was a return to a rhythm closer to the land. Now I am in charge of the commercial sector of our small business. The speed is different but not slower because I follow a reality that is constantly in motion and evolving. I have been dealing with processed products since 2011. I started with the organic apple juices and then with other items.
 

It was absolutely not an economic choice. The company has been organic since 1995, long before the trend exploded. It is a philosophy of life, especially it was in the beginning and nothing more. In this choice, there is passion, respect for the environment, and a desire to continue a family tradition. My grandfather left the land and the traditional knowledge of cultivation methods, which was then picked up and reorganized by my father and uncle. They took on the burden of the conversion to organic, and since then we haven’t stopped.
 

The systems and crops have been modified by relying on expert pioneers of organic cultivation. We have committed ourselves to offer our consumers the best products, starting from the land, with care and respect for the environment. In addition to plant protection, treatment with natural origin products is crucial, and it is very important to monitor soil exploitation and the preservation of plant diversity. The plants must be planted at a distance that allows machinery to pass during harvesting without damaging the plants or some of their organs. Often, plant associations are used so that they protect each other from pests and animals.
 

We didn’t conduct market research; everything happened naturally. In our company, elderberry plants were cultivated, and thanks to the advice of our consultant from Rovereto, we thought of producing an elderflower syrup. A useful ingredient for producing the famous Spritz Hugo. To develop a new product, the process starts with an idea, it is transformed in the lab, and once completed and tested, it is launched on the market. The jerusalem artichoke cream, for example, is a cream obtained from the root of wild plants, delicious with risotto. In the territory of Arcè, this herbaceous species is commonly found, and along with the agri-food consultant, we decided to elaborate its content, creating a new item.
 

The products we developed were primarily sweet, in line with the fruit orchard plantings, and gradually, we introduced savory crops that include vegetable creams. Both are products that work well.
 

Stevia is an aromatic plant. I know it originates in South America and has been legal in Italy for about 2 years. On one hand, it is sold raw, and on the other hand, it is processed to produce sweetener. It is often used by diabetics, as it does not alter sugars but does not have a very pleasant taste. In the orange compote, the percentage of sugars is 10%, lower than the average. A little cinnamon has been added to soften its taste.
 

Food intolerances are on the rise, and many of our customers suffer from certain disorders. Our products are suitable for everyone, especially for those with specific needs like vegetarians, vegans, and celiacs because our items are Gluten Free. 
 

I really like the peach jams, while I don't love the mustards.
 

Let me preface that our company is supported and monitored by a consultant throughout the year, who directs our choices. The organic protocol is very strict. ICEA, or the Institute for Ethical and Environmental Certification, monitors every step of the production. Inspectors investigate throughout the year, especially in the summer, spending a full day every month to ensure the proper functionality of the system. They particularly verify the treatment program, the periods in which they are carried out, the distance between one plant and another, and so on... they are very methodical and professional.
 

There are various ideas for the future, including increasing vegetable cultivation to produce more savory items, and among our dreams is the production of honey and organic cream.

Bernardo Pasquali