GOOD PRACTICE
This study examines the socio-economic and environmental restoration of the "Pisello centogiorni" (Pisum sativum), an indigenous landrace of the Vesuvius area that faced extinction due to the post-1970s industrialization of agriculture. Despite its millenary historical significance, the variety’s low yield and high labor intensity—requiring exclusively manual cultivation—rendered it uncompetitive against modern cultivars. The establishment of the Slow Food Presidium in 2018, originating from the "IPark" project, facilitated a transition toward a sustainable production model. Environmental management is enforced through a rigorous production protocol aimed at mitigating soil erosion and preventing land abandonment in a region threatened by urban encroachment. Social sustainability is addressed through the integration of social cooperatives for vulnerable groups and the implementation of nutritional literacy programs in local schools. From an economic perspective, the initiative has stabilized the market by implementing a collective pricing strategy for seasonal produce, thereby ensuring fair remuneration for farmers. This value-added approach has incentivized the entry of young entrepreneurs into the sector and successfully expanded the market to international export channels. The results demonstrate that the collective management of agrobiodiversity can effectively reconcile heritage conservation with modern economic viability and territorial resilience.
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The Pisello centogiorni (the 'hundred-day pea') Slow Food Presidium was established in 2018 in the Vesuvius area to protect this indigenous pea variety, which was nearing extinction. Despite its profound historical roots—having been a food source for Greeks, Etruscans, and Romans—its cultivation declined significantly after the 1970s. This was largely due to its low yields and the need for demanding, entirely manual cultivation, which made it economically uncompetitive against modern varieties.
The Presidium emerged from an “IPark” project, spearheaded by the Slow Food Vesuvius Convivium, which aimed to create a sustainable model for the region. The central challenge was uniting disparate farmers into an active Slow Food Community and association dedicated to its protection and promotion. The initiative has successfully fostered a model of socially, economically, and environmentally sustainable food production. Social & Environmental Commitment: The Presidium requires producers to adhere to a rigorous protocol that ensures respect for the Vesuvius landscape and environment, helping to mitigate soil erosion. The community actively safeguards the agricultural territory against urban encroachment and neglect.
It also promotes social inclusion by involving vulnerable groups through cooperatives and supports nutrition education by establishing Slow Food gardens in schools. Economic Sustainability: The community promotes fair trade by collectively setting a selling price for the highly seasonal fresh produce, ensuring an income aligned with the product's high quality. This approach has boosted economic viability, attracted new (often young) farmers, and gained international credibility, with the pea being exported to France. The farmers participate in Slow Food’s “Mercati della Terra,” establishing direct consumer relationships and contributing to the local food system. The success of the Pisello centogiorni Presidium has enhanced collaboration with local institutions, ensuring the recovery of this historic variety and the continuous protection of Vesuvian agrobiodiversity.
