Radical Farmhouse • Cate Ravano & Segundo Achinelli
As we get ready to leave for Italy, the weather forecast puts a damper on our excitement—wind and rain are expected to follow us to Lavagna. Still, the charm of this beautiful place is hard to resist. When we arrive at Radical Farmhouse, all worries about the gloomy forecast fade away. Cate and Segundo warmly greet us as we drive through the gate and down the path to their lovely home. Here, passion, dedication, and kindness thrive, creating a strong bond with each other and the surroundings. This wonderful couple and their view on life feel like a true gift. Words might not fully capture the magic of what they offer, but I encourage you to experience it for yourself. If you ever wish to reconnect with nature, Radical Farmhouse is the perfect place to rediscover your roots.
If you need to describe one another in 5 words, what would they be?
Cate: When I think of Segu, this comes to mind. Intuitive, heart-warming, strong, funny, and HOT!
Segundo: I see Cate as a brave, conscious, kind, sensitive and responsible person.
You met in Belgium. How did you both end up in Belgium, and how did you meet?
S: While working at the Francis Mallmann restaurant in Uruguay, I met Sergio Herman's right-hand man, who invited me to help open their new venue in Antwerp. After a few months of lockdown in Argentina, I managed to book a plane ticket and travel to Belgium. Although I only got to know Antwerp during the COVID pandemic, my visit turned out fortunate as I met Cate one day while she was serving tacos at her coffee bar, Go Wild.
C: My sister, Chiara, had already settled in Antwerp, and during my visits, I fell in love with the city. While pursuing my studies in textile design, I was initially drawn to the fashion academy in Antwerp. However, I quickly reconsidered, realising I lacked competitiveness and, frankly, talent. My interests shifted towards gastronomy, and I decided to relocate there to open a bistro with my sister Chiara and my boyfriend at the time, and now dear friend Livio. After nearly six intense years, I sensed my learning had plateaued and was eager to acquire new skills. I met Segundo at a time when he was also seeking a new direction in life, and that’s how we connected. After I wrapped up the Wild Project, we travelled and worked throughout South America, and now we are here, married and living in Italy.
S: While working at the Francis Mallmann restaurant in Uruguay, I met Sergio Herman's right-hand man, who invited me to help open their new venue in Antwerp. After a few months of lockdown in Argentina, I managed to book a plane ticket and travel to Belgium. Although I only got to know Antwerp during the COVID pandemic, my visit turned out fortunate as I met Cate one day while she was serving tacos at her coffee bar, Go Wild.
C: My sister, Chiara, had already settled in Antwerp, and during my visits, I fell in love with the city. While pursuing my studies in textile design, I was initially drawn to the fashion academy in Antwerp. However, I quickly reconsidered, realising I lacked competitiveness and, frankly, talent. My interests shifted towards gastronomy, and I decided to relocate there to open a bistro with my sister Chiara and my boyfriend at the time, and now dear friend Livio. After nearly six intense years, I sensed my learning had plateaued and was eager to acquire new skills. I met Segundo at a time when he was also seeking a new direction in life, and that’s how we connected. After I wrapped up the Wild Project, we travelled and worked throughout South America, and now we are here, married and living in Italy.
Cate, you have been part of the Eat Dust family for a while. Can you elaborate on that?
C: Keith, Aline, and Rob, mindful of their diet, often visited the Wild Project, where we first connected. As the brand expanded, they chose to open a shop in Antwerp and envisioned a coffee corner to enhance their customers' experience. They invited me to join the Wild Project team in serving quality coffee and healthy meals. Initially hesitant to take on another project, Rob's compelling nature won me over (laughs). After several discussions, Go Wild was established—a coffee destination aligned with the Wild Project's values. I've always admired their remarkable work, so I feel truly honoured to be part of their family, and I will forever appreciate their love and trust.
The passion you guys radiate is incredible. Tell us more about Radical Farmhouse and what made you start this project.
C: My transformation has been gradual, beginning years ago. I enjoyed visiting the farmers in Antwerp to source vegetables for my restaurant, and I was eager to deepen my understanding of the ingredients I was using. The turning point came in 2020 during the olive harvest in Lavagna, where I recognised my need to connect more with my surroundings to truly grasp food and its treatment. When we finally moved to Lavagna, we were unsure where to start; however, we gradually made progress by researching regenerative farming, making mistakes, and learning by working the soil. I’m incredibly fortunate to have Segu by my side; I could never have done this alone.
S: When I met Cate, she already had some sort of radical plan. As I fell in love with her, I also loved her ideas and didn’t hesitate to join her on this adventure.
Being a farmer isn’t easy; it is a constant evolution. Every season and every year is so different that sometimes you have to erase what you thought you knew and start all over again.
But when things do work out, and you pick your first tomato of the season, it’s the biggest satisfaction in the world.
What does “Radical” mean to you? Why did you choose this name?
C: While travelling through South America, though I can’t recall the exact location, we considered it. We sought something powerful to symbolise the significant change we were heading toward. Radical was the ideal choice.
A radical change to go back to our roots, start from the soil, deconstruct what we thought we knew about the food industry, and from there start building something new… something RADICAL
S: Radical embodies everything that matters to me. It represents a lifelong commitment to reconnecting with nature and challenging the society in which we currently live.
Where did you get the inspiration to start doing what you are doing?
C: Well… we long to break free from this capitalist human evolution that assumes we are superior to nature and all living beings. In reality, we are not; our existence is at stake without a healthy ecosystem. Our dietary choices and consumption levels significantly affect the environment, and it’s crucial for everyone to acknowledge this responsibility. This is us embracing our accountability. Radical Responsibility.
What is one thing that makes Lavagna special to you?
C: I have spent countless holidays with my family here, and this place holds a cherished spot in my heart. Since childhood, I’ve visited during holidays and spent much time around the house. Caring for this property thoughtfully gives me immense fulfilment and a sense of purpose.
And the sea! The mountains! This region is incredibly rich—I still can’t believe it.
And the sea! The mountains! This region is incredibly rich—I still can’t believe it.
S: Before moving here, I didn’t appreciate the striking similarities between Italians and Argentinians. The connection to the port of Genoa is especially strong, as everyone seems to have family ties to Argentina. We enjoy dishes like pasta, pizza, farinata (or “fainà” in Argentina), polenta, and milanesa, reminding us that we are all descendants of Italians, which gives me a sense of belonging. Cate’s family has embraced me warmly, making me feel truly welcomed, and that warmth is something very special.
Would you ever go back to running a restaurant?
C: No, I would rather spend 14 hours in the garden than be closed in a kitchen.
When I was working at the restaurant, I was sick all the time; now, I feel healthy and strong, and I wouldn’t trade it for anything in the world.
S: We have chosen a different path. Our main goal is to bring like-minded people together, connecting over a shared passion for sustainable and responsible farming and cooking.
In July, we started organising weekly events in collaboration with local and international chefs, and it has been a tremendous success; we’re very happy with it.
You are both ambitious, driven and passionate. Where do you see yourself in five years from now? How do you see yourself and the Radical project evolving?
S: I envision it as a place that inspires individuals to live harmoniously with nature and all living beings. My goal is to achieve as much self-sufficiency as possible by growing, cooking, and preserving food and sharing it with as many people as I can. I also see myself crafting wooden furniture and working with tools in our garage.
C: Hopefully, in five years, we’ll have made a positive impact on the local community.
I envision Radical filled with trees, crops, insects, and animals, all working simultaneously to create a more resilient environment.
And in five years, I’ll probably still be sitting by the pond, thinking about how pretty dragonflies are.
I envision Radical filled with trees, crops, insects, and animals, all working simultaneously to create a more resilient environment.
And in five years, I’ll probably still be sitting by the pond, thinking about how pretty dragonflies are.
To end this conversation, what is your favourite place in or around the house?
S: The kitchen lab and the olive grove on the hill at sunset, with a view of the sea.
C: The Kitchen lab, of course, and the pond!
Find everything Cate and Segundo are wearing during the Journal shoot HERE.
Production and Styling
Photography and Words