Guardians of the future. Roots, passion and vision: agriculture according to Lorenzo Frosini

In an era in which agriculture is often reduced to numbers and yields, meeting those who choose to cultivate with awareness, passion and deep respect for the land is a rare and precious act.
Lorenzo Frosini, born in 1997, is one of those young people who decided to stay — or rather, to return — to the land, choosing the most difficult but most authentic path: that of stewardship, of biodiversity, of true sustainability.
We met him to hear his story, his vision and the daily challenges of those who believe that agriculture can (and should) have a soul.

Let's start with you: who is Lorenzo Frosini? Tell us something about yourself, your story and your connection with the land.

I am Lorenzo, one of the few guys who chose to start a business in the countryside. My bond with the land began when I was a child, when I spent summer mornings at my grandparents' house, getting my hands dirty and picking the first fruit of the season. Growing up, that relationship never broke: on the contrary, it became the common thread of my life. It is from the land that I draw my sense of belonging and the desire to build something authentic and lasting.

You are only 27 years old, but you have chosen to take an agricultural path. What made you do it?

Yes, I am 27 years old and my journey began in 2016. It was not an “easy” choice in the common sense, but it was natural: the passion grew over time. I am driven by the desire to create something of my own, with my hands and my head, in balance with the environment. I want to produce excellence without compromise, especially in terms of quality.

How much did your family history influence your choice to continue the farm?

My family has played a central role. The company was born with me in 2016, thanks also to the help of my family. But behind it there is a tradition of over three generations of farmers and shepherds. I don't just want to preserve what I inherited, I want to make it grow, innovate, make it even more sustainable.

Your project took shape in 2016. What have been the most difficult and rewarding moments so far?

There were many difficulties: unpredictable weather patterns, rising costs, bureaucracy… I had to learn a lot, often through direct experience. And it is not easy to be heard as a young person in the agricultural world.
But all the hard work is rewarded when the first concrete results arrive: a good harvest, a satisfied customer, a product transformed with our hands that ends up on the table of those who appreciate it. And the greatest gratification is knowing that my products are appreciated abroad too.

Your company is organic and adopts a sustainable model. What does "sustainable agriculture" mean to you?

For me, “sustainable agriculture” is not a technical definition, but a daily commitment. It means cultivating while respecting the land, without exploiting it, thinking not only about today’s harvest but also about tomorrow’s — about the health of those who work and those who consume.
I chose organic from the beginning because I want to offer healthy and real food, without chemical shortcuts. Sustainability for me also means choosing resources well, reducing waste, transforming products on site to enhance them and reduce environmental impact.
Every gesture counts: from the way you irrigate to how you manage the soil, to the relationship with those who buy.

One of the most beautiful aspects of your work is the recovery and preservation of ancient varieties. How did this choice come about and which varieties are you protecting?

Recovering ancient varieties is an act of respect towards the land and the agricultural history of the territory. Giving new life to local species that were disappearing means saving identity, culture and biodiversity.
I am working on the recovery of cultivars such as the Spadona pear of Castel Madama and the Coscia di Monaca plum : real fruits, full of flavour and memory, which today are no longer found in the markets, but which tell the story of the territory better than any label.

Operating in Val d'Aniene is not easy, due to the morphology of the territory. How do you deal with these daily difficulties?

Working in Val d'Aniene is a challenge. It is a wonderful but complex territory: slopes, difficult access, often impossible mechanization.
But it is precisely this difficulty that gives value to what we do. Cultivating here is also a way to defend and enhance an environment that must not be abandoned, but protected.

Is there a product of your company that you are particularly attached to? Why?

Without a doubt, extra virgin olive oil , obtained from a blend of native varieties.
For me, oil is not just an agricultural product: it is the soul of my company, a concentration of history, territory and patience. Every olive oil campaign is a challenge: from pruning to harvesting, up to milling within a few hours. Every detail makes the difference.
And then, when I taste the first new oil, I always remember why I do it.

How do you see the future of agriculture? And what do you think is the role of young people in this sector?

The agriculture of the future must be sustainable and innovative : respecting the environment with organic and regenerative practices, and using technology to reduce waste and improve quality.
Being young in agriculture today means being part of a generation that doesn't just cultivate , but protects . It's a huge responsibility but also a great opportunity to innovate and make a difference.

If you could send a message to your peers, what would you say to those who are thinking about staying or returning to the land?

It's not easy. It takes passion, respect for nature and a lot of determination.
It challenges you every day, but it can give you something that few jobs today can offer: the satisfaction of building something real, with your hands and your head. Something that lasts.

Thank you Lorenzo, for the courage to believe in the land and for your commitment to building an agriculture that looks to the future without forgetting its roots.