Giuseppe Girino Luca Piazza
Short supply chain and sustainability between Monferrato and the plains: the new frontier of Piedmontese extra virgin olive oil according to the Agorà model
Luca Piazza, a young agricultural entrepreneur with a degree in economics, outlines the revival of olive growing in Piedmont, a sector with ancient roots that had long remained dormant. Inspired by the principle that progress often lies in knowing how to look back, Piazza founded an organic farm in 2018 that now spans 15 hectares of olive groves between Ozzano, Moncalvo, and Occimiano. His goal is to diversify the local agricultural landscape, which is traditionally dominated by rice and wine.
The heart of the project is the establishment of a complete local supply chain through the installation of a state-of-the-art oil mill in Trino Vercellese. This infrastructure not only guarantees maximum organoleptic quality by drastically reducing the time between harvesting and pressing but also serves as a strategic hub for local olive growers and hobbyists.
Despite the challenges posed by climate change and a local market still tied to conservative traditions, Luca Piazza’s mission is ambitious: to promote a new olive oil culture in Piedmont. By focusing on excellence in quality standards and territorial synergies, such as the Ramolivo group, he aims to integrate local oil into the high-end gastronomic and tourism offerings of Northwest Italy.
Video table of contents
Interview information
Country: IT
Region: Piemonte
City: Trino Vercellese
Luca Piazza
Date of birth: 02-08-1991
City: Torino
School: University
Profession: Entrepreneur
Languages: Italiano
Document by: Laura Bugliazzini
Video by: Luca Ghiardo, Laura Bugliazzini
Created: 25-02-2026
Questo video fa parte del seguente archivio
Nourishing Piedmontese Identity: Bagna Cauda’s tales
Nourishing Piedmontese Identity: Bagna Cauda’s tales
Bagna cauda is a complex and multifaceted gastronomic system partly constituted by its ingredients and, above all, by a repertoire of cultural aspects capable of conveying symbols, traditions, and knowledge of the communities of Southern Piedmont, from which it is considered an identity food.
A dish in which every variant of the recipe is evidence of a different tradition: hundreds of possible preparations that differ from each other, connected by distinctive traits such as conviviality, sharing, irony, and the celebration of a non-solemn festive event. A unique convergence that represents the common thread of this repository that contains interviews with farmers, cooks, and those who experience the practice of bagna cauda as a moment of communion with food and collectivity.
A meaning that, in the last twelve years, the Astigiani Cultural Association has been able to grasp, proposing to the Piedmontese communities all over the world the participation to the Bagna Cauda Day. A very successful initiative that involved over 30.000 diners in the 2024 edition.
