Matteo Castioni

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An agronomist by profession and always a supporter of sustainable practices, since 2009 I have dedicated myself to the study of &' spirulina algae as a tool to innovate l&' agriculture and make it more sustainable.

This path led me to explore the potential of quest&' extraordinary seaweed, not only in &' food, but also as a versatile resource in multiple sectors.

L&' spirulina seaweed

Spirulina is a nutritional treasure. With a single-celled structure and elongated shape, it thrives in the brackish waters

of tropical areas.

Versatile, it is used in gastronomy, cosmetics, agriculture and biofuels.

Rich in proteins, amino acids and lipids, it offers benefits for cholesterol, triglycerides and the immune system.

News from the world of sustainability

New agricultural frontiers, such as Vertical Farm, l&' hydroponics and the production of microalgae in photobioreactors, excite me with their enormous innovative potential.

From these innovations, the foods of the future emerge, functional foods and sustainable reinterpretations of traditional foods.

Every week I will share the latest news from these sectors through news that will be published on the blog.

Join me on this journey of exploration and learning. Together we can build a more sustainable future, highlighting the link between tradition and innovation.