Can a seed change the world?

We believe it can.

Every seed carries the living memory of our natural and cultural heritage.

Our project dedicated to ancient seeds gives new shape to our ongoing commitment:

preserving agricultural memory, protecting biodiversity
and cultivating community.

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Thecycleofseeds

Inourproject,thecareoftheseedtranslatesintocareforlife

Research and recovery

Ancient varieties that are no longer commercially available are sought and recovered thanks to the help of local growers,
word of mouth and bibliographic research.
Once the seed is recovered, it is studied
to be replicated respecting its times and its history.

Sowing and germination

Selected seeds are made to sprout
with different techniques for each variety.
Once they become strong enough,
the seedlings are transplanted into the garden,
ready to grow naturally.

Production and extraction

From cultivation, new seeds are obtained
that are extracted, cleaned and tested.
A portion is kept in the Seeds House,
to ensure their conservation and continuity.

Regeneration

The remaining seeds return to the earth,
giving life to new plants cultivated with natural practices,
without chemical agents.
An agricultural model that enriches the soil
and promotes biodiversity.

Harvest

When seeds are sufficient,
the vegetables are tested by the chefs
of Due Camini and Le Carrube restaurants.
Each year, the varieties that will be cultivated in the field are chosen, in a continuous dialogue between agricultural tradition
and gastronomic creativity.

The Seeds House

A place that safeguards ancient varieties,
the Seeds House is a living and active space,
where every seed is extracted, cleaned, dried and selected before being preserved, in a process that guarantees its vitality and future.

A space for education and awareness, for multiplication and characterization, here seeds are not kept:
they are shared, becoming collective heritage and symbol of a deep bond between scientific research
and peasant tradition.

Experimental Kitchens

The kitchens of Borgo Egnazia are active participants
in this journey. Each vegetable is tasted and studied
in all its nuances, inspiring menus that evolve from year
to year, depending on the chosen varieties.

Due Camini reinterprets origins with empirical curiosity, deconstructing each vegetable and reinventing every element through creative dishes.

Le Carrube embodies a farm-to-table approach,
where the essence of the ingredient meets gastronomic experimentation.

Two distinct identities, united by the same purpose:
to restore value to vegetables and bring biodiversity back into the kitchen.

Bees and pollination

The bees of Borgo Egnazia are not used to produce honey, but to restore a natural balance. Through their pollination they favor the vitality of gardens and crops, particularly those of pumpkins, zucchini and melons.

Each hive thus becomes part of an ecosystem that regenerates the soil and protects plants, contributing
to a richer and more resistant biodiversity.

Vermiculture and fertility

Within the Borgo we have installed a vermicomposter:
here earthworms transform organic waste from the kitchens into humus, rich in nutrients for the fields.

A natural process, without energy consumption, that closes the circle and restores vitality to our lands and surrounding ones, without chemical approach or forcing.

Sustainability

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