From a young competitive swimmer to a bank trader to a farmer. His name is Andrea Tagliabue, the 34-year-old Brianza originally from Verano who left his career in the world of finance to devote himself to agriculture. After a specialist degree in Banking Sciences in Milan, a specialist degree in London with a master's degree in financial mathematics and trading, Andrea worked as a trader in the London banking world until he decided to return to his homeland and resume a passion handed down from his father: cultivation.
It was 2017. Before throwing himself into his business, Andrea started studying again, dedicating months to learning, then a beekeeping course and during a workshop he discovered his path: fruit paired with honey. So in 2018 he founded his own farm to grow berries and transform them into high quality compotes: The Banker's Jam.
THETagliabue farm it is located on a land of 1 hectare and a half, in Besana in the province of Brianza, in the middle of a small natural valley protected by green hills. Here Andrea grows blueberries, strawberries, blackberries and raspberries from which he makes genuine fruit compotes blended with honey. It is the first and only Italian product in which the fruit is sweetened with natural millefiori honey at Km0 and not with refined sugar or alternative sweeteners.
Furthermore, it has decided to expand its production and create vegetable compotes to accompany cheeses, meats, cured meats: the pumpkin, honey and amaretti compote and the Tropea onion and honey compote. Among the products there are also strawberry and blueberry nectars, i.e. juices with pieces of fruit softened by honey and water, for a refreshing and energetic drink.
All operations, especially weeding, are carried out manually following the natural cycle without the use of chemicals. Without giving up the recent evolutions in the agronomic field: the plants are covered with a simple anti-insect net and by applying and all the processing waste are reused within the company itself. Furthermore, the company uses the method of vacuum cooking under negative pressure, so as to keep the temperatures under control and keep all the organoleptic characteristics unchanged.
