Can you tell us the story of your business? How did it start, what are its roots, and what inspired you to pursue this path?
The Si.Gi. Agricultural Company was born from my family’s passion for reviving the ancient fruit-growing traditions of the Marche region. I represent the second generation of this enterprise, which originated from the desire to save forgotten fruits and transform them into high-quality preserves and jams for chefs and gourmet enthusiasts across Italy. Growing up among sour cherry, mulberry, and jujube trees, I experienced the value of biodiversity and artisanal processing. This inspired me to carry on the family legacy with the same dedication, while also embracing a vision increasingly focused on sustainability and excellence. Today, I strive to combine this passion with my interest in tourism and social engagement by developing a more active branch of social farming.
What is the connection between your business and the territory in which you operate? How does your location influence your work, and what makes your experience unique compared to others?
The Marche region is a generous land, rich in history and authentic flavors. Our company is rooted in the area around Macerata, where the rolling hills and favorable climate nurture ancient fruits with unique characteristics. Our work is based on respecting this natural balance: our crops are cultivated gently, allowing the sun and the seasons to take their course. This approach enables us to offer genuine products that embody the true flavor of our land.
What has been the most moving experience you’ve had with guests or customers?
There have been many special moments, but one that I hold dear happened early in my journey with the company. A Michelin-starred chef visited us and, after tasting our black mulberry jam, asked to see the entire production process. Seeing his amazement as he realized that everything starts from a small hand-picked fruit processed the traditional way was incredibly rewarding. It’s in moments like these that I understand the true importance of our work: it’s not just about making preserves, but about preserving a heritage of flavors and knowledge. From this awareness of our work’s social value, our social farming experiences were born. Realizing we could offer opportunities to young people with cognitive disabilities fills my heart. When their families tell me that things have improved since they started spending time on our farm, I truly understand the power of working outdoors—it clears the mind like nothing else, now more than ever.
What traditions, knowledge, or artisanal techniques do you carry forward in your work? Are there ancient methods you preserve or innovations you’ve introduced while respecting tradition?
Our production is firmly rooted in ancient methods, such as slow cooking and manual fruit processing without additives or preservatives. One of the most significant examples is our “visciole al sole” (sun-dried sour cherries), a unique process involving the selection of only the best, unblemished cherries. After washing, they are dried on cotton cloths, combined with sugar, sealed in jars, and left to sunbathe for about 40 days. During this time, the sun slowly melts the sugar, which draws out the juice of the cherries. Every two days, we rotate the jars by hand to ensure an even process. The result is a unique, all-natural product, rich in antioxidants and delicious—it was traditionally given to children with poor appetite or diluted in water for field workers as an energizing drink. We brought it back to store shelves to save it from oblivion, as its homemade preparation has become nearly impossible with today’s fast pace. At the same time, we continuously innovate, experimenting with new flavor combinations and collaborating with chefs to create unexpected pairings that highlight our raw ingredients. That’s why you might find our whole black mulberries served with liver in surprising dishes, or chili pepper jam in chocolate desserts.
If you had to recommend a must-have experience to someone visiting your area, what would it be?
I would suggest a walk through the hills of Macerata at dawn or dusk, when the light enhances the colors of the countryside and creates a truly unique atmosphere. And, of course, a visit to our company to discover the world of artisanal jams up close: picking fruit straight from the tree, tasting it fresh, and then seeing it transformed into a jam is an experience that truly reveals the value of our land. I’d also recommend packing a beautiful long dress—if you’re visiting Macerata between July and August, you’ll want to wear it at the premieres at the Sferisterio, a magical place where world-class opera comes to life in an unparalleled atmosphere. It’s a unique experience that blends culture, beauty, and tradition, making your trip even more special.
Martina Buccolini
Born in 1987, Second Generation
Si.Gi. Agricultural Company s.a.s.
c.da Acquevive 25, 62100 Macerata, Italy
www.agricolasigi.it
info@agricolasigi.it
VAT: 01263250431
– Baldassarri Giuseppe ✓ Export Marketing & Management Specialist
