Anidagri SRL has been active since 2005 in the hinterland of Tigullio (Genoa) in Borzonasca.

It is a very modern project that recovers the ancient traditions of farming, cultivation and food processing typical of the Ligurian territory, integrating them with cultural, academic, national and international collaborations.

In the bed of biodiversity, the focus of Anidagri is focused in the world of natural agriculture and its declinations: synergistic garden, permaculture, Fukuoka method, effective microorganisms.

Anidagri focuses on the production of high quality bio-foods: jams, mousses and sweet and savory jams, honey, syrup and rose marmalade, beer with roses, extra virgin olive oil, herbal and medicinal herbal teas.
The harvest and processing take place in a traditional way, respecting the tradition and the preservation of the organoleptic and nutritive properties of the product.

Our titles
  • Since 2009, Anidagri has been licensed for the “Antichi Ortaggi del Tigullio” trademark of origin and quality, a trademark registered, regulated, controlled and guaranteed by the Genoa Chamber of Commerce and issued to agricultural businesses that produce eleven traditional horticultural products in the province of Genoa.
  • Since May 2019 it has been the licensee of the “Genova Gourmet – Rose Syrup” brand of origin and quality, a registered trademark regulated, controlled and guaranteed by the Genoa Chamber of Commerce and issued to agricultural companies that produce this product in the province of Genoa.
  • Since 2010 Anidagri has been certified with the CCPB.


Furthermore, the company is the headquarters and campus of the Anidra APS University which cooperates with national and international public and private universities. It hosts curricular internships for the development of transversal skills and organizes training events, educational farms, workshops for children, private events and ceremonies.

Supported by


Phone:+39 3282704827


Loc. Casali Stibiveri
161041 Borzonasca (GE)

Here are some details:

  • sweet and savory jams, mousses and jams, made with seasonal fruit and small fruits;
  • Rosa Gallica Officinalis, from which syrup and rose jam are obtained, craft beer in collaboration with the Micro Brewery Di Barassi (Lavagna – Ge), and small ravioli stuffed with fresh petals and goat’s ricotta;
  • extra-virgin olive oil from cultivar Taggiasca, Moraiola, Frantoio, Leccino, Ascolana and others: the olives, hand-picked from the plant, produces a very fragrant oil, golden yellow in color with green reflections;
  • chestnuts, dedicated to the production of chestnut flour and mousse;
  • aromatic and medicinal herbs, both cultivated and spontaneous: they are harvested and dried for food purposes. Among these, the ancient Ligurian variety of oregano Cornabuggia stands out;
  • seasonal vegetables and ancient vegetables from Tigullio, for the production of pickles, pickles, preserves and, for some time, also an experimental line of “fermented vegetables” and “kombucha”;
  • saffron, small production currently destined for self-consumption.

Who we are

We are a group of people from various locations in Italy, with different experiences, but united by a common intent and desire. For years, with the birth of the Anidra school, we have been working on the education of the individual, trying to integrate his inner dimension with the outer one and with the environment that surrounds him or her.

On the wave of this feeling we have created the conditions to give rise to an innovative and deeply holistic project, integrating the recovery of the territory, the farm, hospitality and training.

Our History

Rome wasn’t built in a day. And even for this project it took a little while.

It all starts through the internet, confirming how much the Shanga, our group, was already born very computerized. After countless contacts and research surfing the internet that had brought us to Hungary, we finally arrive at Luigino Gazzolo, a resident of the area who directs us to the place so longed for, revealing himself to be a precious collaborator of the project and a priceless friend.

In the spring of 2004 our President, as well as Master of Martial Arts, Paolo Bendinelli came to see the place: the impact, due to the wild beauty of the territory, was truly remarkable, so much so that he decided to show it immediately to Teresa Cuzzolin, future administrator of the entire project. Shortly after, the others also came to see the site in person, immersing themselves in this immense space, which would seem to be made only of woods and meadows, with an ancient farmhouse of 59 rooms and the ruins of an ancient mill. Yet everyone, at first glance, felt the place as their home.

Our architect, Valia Galdi, began to imagine and design everything that will then be developed, while a company with 21 Anidra partners, Shanga srl, is formed, which will manage the purchase of the land and the property.

In May 2005 the farm is ours: on July 4th the agricultural society is born. In August we had already cleared the tent area and the eco-village, up to the mill and in December we even get to install the first tents.Unfortunately, a few days later, we have been informed that the tents have been torn and carried away by the wind that blows violently in those days. Time to get organized and the next day the whole group began to build what will become the eco-village.

Since that time, we have been on a permanent basis on the territory. The sauna, the kitchen, the office, the bathroom, the dining room and the houses are built with a team of residents (Tobi, Ester, Giovanni and Teresa) who, tirelessly, do their utmost for the success of the project.

Meanwhile, the construction of the Mill begins, the stone structure that have been completed in 2009 and became the real farmhouse. And today, here we are at the conclusion of the story: the decision to build the famous thatched house, one of the most advanced and ecological building systems available today. So, just like in the fable of the three little pigs, but on the contrary, we went from the stone of the ancient Casale and the Mulino, to the wood of the eco-village, to the straw of the houses of the future.

But precisely because our story is backwards, for us the conclusion is really just the beginning.

Last modified: 27 Jan 2022
This page is managed directly by the exhibitor and Slow Food does not take responsibility for the content herein. Report page