Farming Monks
The Agricultural Transformation of Tigullio Through the Influence of the Monastery of San Colombano di Bobbio
During the Early Middle Ages, the monastery of San Colombano di Bobbio played a crucial role in the agricultural transformation of the Tigullio territory. The cell of San Giorgio di Comorga in Carasco was one of the nerve centers for the diffusion of this experience, together with other cells in the territories of Borzonasca, Mezzanego, Ferriere, Santo Stefano d’Aveto and in Val di Taro.
The Agricultural Innovation of the Monks
The monks obtained vast territories under management and made new lands productive, introducing advanced agricultural knowledge and techniques. These “Bobbies cells” not only spread the Gospel, but also brought:
Agronomy books: Texts that contained advanced knowledge on plant cultivation and field management.
New agricultural tools: The plow and other innovative tools.
Advanced agricultural techniques: Repeated hoeing of the soil, reconstruction of vineyards and orchards, new olive tree plantings.
Specific Contributions of Monks
The farming monks collaborated daily with the rural population, obtaining significant results for agricultural recovery. According to a land census of 862, the main agricultural productions were:
Wheat: The most widespread crop.
New seeds: Introduction of white wheat, panicle, rye and spelt (the “seligines”).
Wine vineyard and olive growing: Reintroduction and improvement of cultivation techniques.
Livestock: Sheep and cows for meat and cheese, pigs preserved with the use of spices.
Dry stone walls: Renovation and construction of terraces for agriculture.
Equipment Introduced
Among the equipment introduced by the monks, we find:
Plow: Fundamental tool for working the soil.
Spades: Used for cultivation and soil preparation.
Stories: Straw mats to facilitate olive harvesting.
The monastery of San Colombano in Bobbio, through its cells, has had a lasting and significant impact on the agriculture of Tigullio. The monks not only introduced technical innovations and improved seeds, but also established a model of close collaboration with the local population, leading to an agricultural transformation that has left a lasting legacy in the region.
Sources
Viarengo G., “L’Albero della Cuccagna. Paesaggio, alimentazione e cucina nella Liguria di Levante”, Chiavari, Internòs, 2023
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