Let's discover the Nonno Andrea brand: here is our interview

Nonno Andrea was born in the early nineties in Villorba, a town on the Treviso plain located between the rolling hills of Montello and the mighty and stony Piave river. This farm is run by the Manzan family and operates in the midst of biodiversity and biology, distinguishing itself for its meticulous approach to safeguarding the environment in its entirety, giving life to strictly farm-made products, genuine and of the highest quality. Over 60 hectares of land, in the Treviso plain, cultivated with passion, in the continuous search for excellence, in harmony with the ecosystem.

The Manzan family operates with pride and determination, following some important values, such as the protection of the environment in its entirety. For this reason, the company is actively recycled, it stays away from waste, energy is produced through photovoltaic panels and there is great attention that the packages and packaging are made of recyclable materials.
The Manzans cultivate their land following ancient knowledge, challenging stony soils that make irrigation difficult but which give mineral properties to crops, making them particularly tasty. They work in harmony with the surprising variety of living species that inhabit their natural ecosystem and guard it every day.
They follow the passion for nature, for the healthy environment and for authentic tastes: fruits and vegetables are certified “Biodiversity Friend” and this guarantees that the crops grow in an environment with a high degree of naturalness.

We like these artisans, these producers of unique, certified and award-winning delicacies: they are real treasures embedded in our Peninsula between seas and mountains and in the most remote streets of villages and countryside. We don't stop to experience only their products, but we want to discover more closely the protagonists of this brand. That's why we sent some questions to those who manage communication with us.

Stay with us and get to know Grandpa Andrea: read the answers!

• Who are we talking to?
  I am Paolo Manzan, a partner of the company together with his wife Sonia and son Luca.
  
• Is the company family run? What year was the company founded and who was the founder?
  The company is an evolution of two distinct companies: Sonia's family dedicated to breeding and Paolo's family dedicated to viticulture and vinification. Today we are third-generation farmers
  
• Who was the founder and what was his training or what is the branch of work and professional from which he came if different from the current one?
  The founding partners of the current Grandfather Andrea are my wife and I actually come from their respective companies as described above.
  
• What is the real reason or the triggering fact behind the birth of this company and when did it happen?
  The trigger was more than anything else an awareness: that of creating something that is only ours. My wife was in charge of selling the vegetables that I grew and, despite a thousand difficulties, in the year 2003 we made this choice. A further evolution occurred in 2014, when we decided to start the adventure of transforming products, then the production of creams, ketchups, sweet compotes and pickles.
  
• What is your relationship with the land of origin and its typicality? And why do you want to tell them with your products?
  We cultivate 60 hectares of land in the fertile and prosperous Treviso plain, between the rolling hills of Montello and the mighty Piave river, following the knowledge of the past combined with innovative techniques. Being able to live every day immersed in nature and to be allies and respectful friends is undoubtedly the life we dreamed of. For this reason, through our work, we want to cultivate and offer genuine and quality products, while protecting the entire environment that surrounds us.
  
• What was the first product you created?
  Vegetable cultivation, but among the first processed products are sweet compotes in general.
  
• What is the product that today, on the other hand, do you consider “top”?
  Definitely the grilled organic PGI Radicchio di Treviso.
  
• And what is the product that in the entire history of the company has most carried with it the beating heart, philosophy and soul of the company itself?
  Late Treviso chicory in general, both fresh and processed.
  
• Let's talk about today: how big has the company grown since its inception? Can we get some numbers?
  From 5 to 60 hectares and from 0 to 42 employees
  
• Right now: more tradition or more innovation?
  Right now we live in a perfect balance between the agricultural tradition of our territory and the impetus towards a future that has already arrived. A future that sees us committed to sustainable agriculture, capable of living in symbiosis with nature and of making it our friend and ally.
  
• What was the most important evolution of the company to get it to what it is today?
  The most important evolution was certainly that of having created a bond, we have formed a team of people who work closely together towards a common goal. At Nonno Andrea we feel like a big extended family where everyone can express their talents and creativity at work. This is the added value that has allowed us to get to where we are now.
  
• Speaking instead of the future: what tomorrow will the company wait for? Are there any changes or some new evolutionary process planned?
  At Grandpa Andrea, evolution is a constant! Not even a year ago we renovated the store and opened our attached farmhouse, where the harvest from our gardens becomes the main raw material for our preparations. Today we are opening the doors of our farm for experiential visits, guided tours, picnics in the middle of the gardens and orchards. We are also working on a large biodiversity park, with a plain forest, a pond, the biodiversity path... The goal is to be able to share with as many people as possible the uncontaminated beauty of the native nature of our territory.
  
• Are you planning to create new products?
  Of course, in our kitchen we are already working on new creams, pickles and much more!
  
• Having focused on Spaghetti
  S&M