What was the seed for what is now your food business?

The history of Caprareccia began in February 1933 when the Galli family of Emilio and Maria settled. The whole family worked as sharecroppers and in 1961 Carlino and Beppina Galli with their sons bought the farm, continuing the activities of winemaking and olive growing.

I opened the farm, with ambition to extend and in 1992 we increased the agricultural activity by introducing new necessary innovations. The farm has been extended to 35 Hectares producing grapes for wines, olives and other fruits. While we also manage Agri-tourism activities as our location is very attractive and close to the sea. In the last years we have expanded starting a new restaurant, where we offer an Agri-catering service based on the fresh produce grown on the farm.

What has been the biggest challenge you have overcome or lesson you have learnt as a female food entrepreneur?

The biggest barrier I have faced is regarding the relationship associated with small businesses and governmental agencies. While facing a lot of bias, prejudice as female entrepreneurs are not the norm in my location.

What advice would you give to aspiring female food entrepreneurs?

The advice I would give to those who want to undertake this activity are:

  • have love and passion for agriculture, the land and what you do
  • keep the traditions of the territory alive despite what is seems to be trending due to fashion
If there had been (female entrepreneurial) training available to you before you set up your business would you have engaged with it?

Yes of course, it would have helped greatly.

If you were interested in engaging with training/ further training what areas would be of most interest to you?

I would love a training courses on languages, which would help in the marketing and tourism aspects of my business. Access to specific training on how to work and market with the public and how to relate to different people and situations in business.