Everyday, Simone Bazzali, known online as the “Farmer Simo“, shares the stories of his life between the land and the animals, bringing to the table only food that grows with respect, following the cycles of nature. “A sacred profession. Those who do this work are custodians of life,” he says. A chemical expert, with a stint in Law at the University of Udine and a contract at Luxottica, Simone’s dream was different: live off the land. So, to I sigh, in the heart of the Belluno Dolomites, began with thebreeding of laying hens , vegetable growing, following a sustainable and low chemical impact agricultural philosophy. “I chose to grow in greenhouses to minimize the use of chemical treatments”.
Farmer Simo: the agricultural passion that inspires on social media
Agriculture, however, is not only his job, it is also his passion. Thanks to his social channels, Simone has found a way to raise awareness among consumers about the importance of daily choices and to make them aware of the beauty of the agricultural world. “I want to make people fall in love with what nature offers us,” he says, while sharing his daily life with his audience: caring for vegetables, working in the stables, raising chickens, and adopting new agricultural practices, such as planting fruit trees. Every day he also dedicates himself to his chickens, a hundred or so that he looks after with dedication, and he has recently started a new project, planting about eighty fruit trees. His day begins at dawn, with work in the stables and in the vegetable garden, and continues with the preparation of the weekly boxes for the sale of his fresh and seasonal products.
For him, living on Earth means being its custodians, respecting natural resources. “I hope my example can inspire young people to pursue a career in agriculture.”
The Masterchef Experience
“Farmer Simo” participated in theMasterChef Italy 14th Edition, but his adventure was short. It was eliminated at the second test, immediately after theInvention Test dedicated to the woods, where he had to manage complex ingredients such as partridge and blackthorn mushrooms. Despite his passion for cooking, Simone had difficulty completing the dish, presenting dry partridge morsels without sauce. The chefs Cannavacciuolo e Barbieri They pointed out to him that, although he had good ideas, his time management and use of techniques were not optimal.
“I’m so sorry. It was still a great thing to enter the class, I didn’t expect it. Of course, about the times, I’m not used to it. At home I cook and when it’s ready, I eat,” Simone said at the end of his experience, underlining how, despite the elimination, he learned important lessons, especially about managing time in the kitchen.
