Mountains, animals, nature, wholesome food and circular economy. Here's where
Ferdy it is not just an agritourism, it is a way of life and it is a contemporary company: attention to the environment, enhancement of the territory and resources, excellence of the raw material, digitization and dynamism.
Recycling and circular economy
The rules of Ferdy, aka Ferdinando, father of Nicolò, who today manages the company together with family, have always been ironclad: no waste, recycling and reuse, enhancement of the territory, respect for the environment and animals. Indeed, Ferdy is a visionary integralist when it comes to the environment and today he lives in a hut on the mountain pastures, with his animals, his land and his herbs. He goes back to the valley only to get everything he needs for the job and to make sure everything is fine.
If Ferdy is the mind, Cinzia, his wife, is the engine of all the activity, a tireless and powerful woman. Together, they are a perfect mix that, for 30 years, has been innovating and giving life to a project of circular economy where breeding and production serve to feed the farm in a virtuous circle in which everything is connected.
To their sons Nicolò and Alice, both in the company together with their respective companions, they taught respect for nature and resources, hard work and constant commitment to innovate, to look ahead with a vision that is always at the forefront of the business.
And today Ferdy is an innovative company, perfectly inserted in the context where mountain pasture trips at 1400 m, weekly stays for children, educational farm schools, horse riding, mountain bike cycling and guided trekking excursions on horseback are just some of the activities that can be practiced.
An enchanted place, surrounded by nature on the banks of the Brembo river, with accommodations made of wood, in harmony with the rough stone which is also reserved for the Borgo del Benessere (a relaxation area, where you can enjoy treatments with the same materials raw materials, in particular hay, essential oils and wool) and a restaurant divided into small spaces. And in the summer you can eat in the garden, in the shade of the huge cedar and lime trees.
The production of milk cheeses from ancient breeds is significant, specifically from Original Brown Alpine cows and Orobic Goats, left to graze freely.
The production takes place with hand milking and milk heated on a wood fire, no food integration and no additional ferment in the cheese making, with great attention to the wholesomeness of raw materials and scrupulous attention to the procedures, so much so that they are requested by some prestigious restaurateurs.
Very resistant animals for life in the mountain pastures, which graze more than seven months a year, enhanced for the production of milk and cheese (but also for a cosmetic line based on goat milk) and then, at the end of their career, for meat production.
Nicolò is young, authentic, daring, light-hearted and also tireless and, just over a year ago, he decided to activate an e-commerce service because he wants to make the company's products known. Slowly things began to turn, and he realized that – by strengthening the service and describing his products personally – he could send them to Italy and abroad, because people would fall in love with that authenticity, with their reality. So that the coronavirus crisis has also turned into an opportunity.
They focus on diversification between high and low season so that the business is constant, with great commitment, focusing on flexibility, creativity and product, working on strong tradition and great innovation.
And so while Alice specializes in hospitality, Nicolò is the meeting point between farm and agritourism, responsible for personnel, new projects and marketing. As an enthusiast he studied a constantly evolving wine list for the farm, which today consists of over 90 labels, of which 30 from small and very small producers from Bergamo, natural wines, famous bubbles and the great Italian myths.
Wild home edition meatballs
The wild meatballs, with nettle, silene and paruk or wild spinach with a heart of formai del Ferdy, are prepared with spontaneous herbs collected in the mountain pastures, a recipe handed down for generations and, today, carried out by Marco Bonato, cook of the farm, that we offer you in a version that can also be replicated at home.
You'll love it, but I recommend you go and taste the original ones, they deserve!
Recipe for 4/6 meatballs
200 g of boiled and well-squeezed herbs / spinach, 70 g of grated parmesan / parmesan, 175 ml of milk, 125 g of bread, half a clove of garlic, salt and pepper.
Method
Soak the bread in the milk, add the finely chopped garlic and the herbs or spinach. Mix everything well with your hands, also adding a little salt and pepper. Take some of the mixture and form a ball in the center of which place a cube of about 1 cm of stringy cheese, such as Fontina or Asiago. Dip the meatball in the breadcrumbs and let it rest for a few minutes. Meanwhile, heat abundant sunflower oil, heat the meatballs in the microwave for about 15 seconds and then fry them for a couple of minutes until golden.
Serve on a serving dish with a salad, possibly with a dandelion base, and vinaigrette.
Ferdy, Fienili locality, 24010 Lenna, Bergamo; phone: 0345 8223.
This recipe has already been read 239 times!