Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
Refrigerated Deliveries in Rome, Tuesday and Friday, Free for orders over €35
Shipping EUROPE in 24/48H, from €7,90 upwards, Refrigerated +€8,5
The AlPassoFood Newsletter · November 2026
It's soup season, and a wealth of new legumes have arrived in the shop: over twenty varieties, each named after its hometown. Alongside them, the new honey harvest, the mushroom season's offerings, wines from two Piedmontese brothers, and dark chocolate from Alto Adige. As always, behind every shelf is someone: we'll introduce them to you one by one.
In this number
| 🍲Soup time over twenty legumes from Alta Tuscia and ready-made Tuscan soups | 🍯The new honey chestnut and ivy, also in honeycomb, from Mugello |
| 🍄Mushroom season dried porcini mushrooms and functional mushrooms from Present | 🍷New Piedmontese wines Freisa, Barbera and Doux d'Henry from Pinerolo |
| ????Dark chocolate South Tyrolean bean-to-bar bars | ????Two events in the shop Saturday 14th tasting by reservation, Sunday 22nd brunch |
Saturday November 14 from 18:00 pm · free entry Aperitif and tasting: bean-to-bar chocolate and kombucha | Sunday November 22 brunch · in the shop Live session with three musicians |
November in the shop
Insieme a Chocolate & Records We open the shop for an evening of cocoa and fermentation.appetizer starts at 18:00 and is a free admission.
For those who want to go deeper there are two tasting sessions, 18:30 and 20:00, 15 €: chocolate bean to bar and kombucha.
We look forward to your reservations for the two tasting sessions. Write to us on WhatsApp at 324 5498279 indicating the shift (6.30pm or 8.00pm) and how many of you are there.
Brunch with live sessions by three musicians, and the producers in the shop to personally tell us what they do.
You can find us in Via Girolamo Benzoni 18, Rome OstienseA practical note: during the winter hours the shop closes earlier, at 19:30.
The producers of November
Acquapendente · Upper Tuscia
Every August 14th, in Valentano, a plow traces a perfectly straight furrow across the plain: its precision once dictated the success of the harvest. From that plain comes the Chickpea from the Straight FurrowSmall, thin-skinned, and creamy when cooked. This is true for everything Giuseppe Brizi does, who founded Cerqueto in Acquapendente in 2001: here, legumes aren't called "chickpeas" or "lentils," they're named after the town where they originated.
La Onano lentil, so tender that it doesn't require soaking. Purgatory Bean of Gradoli, which owes its name to the lean lunch on Ash Wednesday. Spelt from Pungolo, with a dark grain. Over one hundred hectares of home-grown crops, sorted grain by grain, and every year even sowing what the market wouldn't demand: because a seed that doesn't return to the ground for a few seasons is a lost seed. It's soup season, and from Acquapendente to Rome is just over an hour's drive.
Loro Ciuffenna · Pratomagno
On the slopes of Pratomagno, Radici's fields rise from 300 to 1300 meters above sea level: tomatoes, eggplants, and peppers grow below, nestled between rows of vines and olive trees; chestnuts, berries, and fruit for jams are grown above. It's a family business that has made a clear choice: since those who work have less and less time for slow-cooked dishes, she cooks them herself.
Everything is grown on the farm, harvested, and processed throughout the day in a small laboratory, even using local varieties at risk of extinction. The result is a ribollita, acooked water or a chickpea and chestnut soup that heat up in five minutes and taste like home cooking.
Poggi del Sasso · Maremma Tuscany
On a hill overlooking the Ombrone Valley, with Mount Amiata behind them and the sea on the horizon, lives a community of Benedictine monks for whom working the land isn't an afterthought: it's part of the routine. Crop rotation, green manure, manure, and no synthetic chemicals are used.
Among the varieties they guard there is the black chickpea, an ancient, almost extinct legume that poorer families used instead of meat. And then it saffron in stigmas, collected flower by flower, and thenew oil From Frantoiano, Leccino, and Moraiolo. Monks' time, they say, is the time of the earth: neither allows for shortcuts.
Dicomano · Mugello
Alice grew up at an altitude of 1,000 meters in the mountains of Trentino, among stables and mountain pastures; Simone was born in Florence and graduated with a degree in Natural Sciences with a thesis on climate change. In June 2020, in the midst of the pandemic and after years of planning, they changed their lives: six hectares in Mugello among olive trees, woods, dry stone walls, and broom bushes.
They define themselves as "keepers of bees and biodiversity". Alice is now a Honey Sommelier, and from the new harvest comes the chestnut andivy, also in the honeycombThey use the same honey to referment their kombucha in the bottle.
Milan · organic functional mushrooms
Giorgia and Valerio, a couple in real life, were in California during a period of great tiredness when, at the café downstairs, they saw people adding mushroom powder to their coffee, as naturally as we add sugar in our country. It seemed strange. Then they began reading, studying, experimenting.
Back in Milan, in 2024 they founded Present. The mushrooms for powders grow in Italy, in ancient caves in the province of VeronaThe extract drops come from Slovenia. Three organic species, Cordyceps, Reishi and Lion's Mane, and a lot of time spent explaining what they are.
Pinerolo · Santa Brigida Hill
In 2012, Alex and Andrea, still very young, made a decision few their age would make: taking over the family land, 570 meters above Pinerolo. Today, it comprises seventeen hectares of vineyards, blueberries, peaches, and apples, one hundred and twenty animals, and a cellar built into the rock, where the walls exude spring water and the humidity regulates itself.
In the vineyard they guard the Pinerolo vines: the Freise, a close relative of Nebbiolo, Barbera, Malvasia and a rarity like the Doux d'HenryThe wines are called Brigit, the name of the hill in Piedmontese. The next project is the simplest: bringing the uncultivated lands back to fruition, one by one. These are exactly the people we started for.
Closed · South Tyrol
For Katya and Armin, it all began in 2014, almost as a game, amid the scents of southern India. Upon returning home, they transformed a domestic hobby into a mission: to be the first in the province of Bolzano to make chocolate. bean to bar, from the bean to the bar.
They personally select organic and Fairtrade cocoa, roasting it, and slowly grinding it in their laboratory. Raw cane sugar, a very short list of ingredients, and plastic-free, glue-free packaging. Even the graphics are in the family: Armin's brother and father take care of it.
Florence · live kombucha
In London, a friend gave Laura a scoby, the "mother" from which kombucha is born. She named it Roberto and began experimenting at home, with results that at best tasted like vinegar. When she and David moved to Amsterdam, Roberto followed them on the train, inside a jar.
Years later, one evening at the Casa del Popolo in Settignano, my friend Carlo and I had the question: why not make a Florentine kombucha? Dorin, a chef passionate about fermentation, arrived, and on June 24, 2025, the feast of San Giovanni, Batteria opened in Ponte a Greve. Small batches, hand-bottled, unpasteurized, very little sugar. We'll try it together on Saturday the 14th.
Montelibretti · Roman Sabina
"At restaurants, we listen to the sommelier before choosing a bottle. Why don't we ever ask questions about vegetables?" Alessandro Poggi was just a step away from graduating in Statistics, but then the call of his grandfather's garden became stronger. With his brother Marco, he farms 25 hectares in Montelibretti without hormones or synthetic chemicals, and commutes almost daily to Rome to deliver in person.
This month brings us the kobi turnip: try it thinly sliced, raw, or diced in soup.
 | Kobi Turnip 600g2,90 € |
Just arrived
Fresh olive oil, Sicilian pomelo and avocado, pumpkin already cleaned for the cream soup, and chestnut flour. And from the Val di Cornia, nougat and wood-roasted pistachios by Stefania Paggetti.
The recipe of the month
A cupboard dessert with a forest-like aroma, without granulated sugar: honey and chestnut flour sweeten the dish. Four producers of this number in one pan.
On the table: a slice, a drizzle of honey and a small glass of the same passito.
Thank you for being part of this family of small producers.
AlPassoFood · Via Girolamo Benzoni 18, Rome Ostiense
Follow us on Instagram @alpassofood
Copyright © 2021 Al Passo srl - Share Capital € 10.000 - VAT IT15881301004 - REA RM-1620330
Register and Reach € 49 of spending!
Receive the discount COUPON in the MAIL after REGISTRATION
The information regarding the use of your personal data in our Privacy Policy has been updated.
We use our own cookies and those of third parties to improve your experience and our services, as they allow us to analyze the navigation on our website. If you continue browsing, you will be deemed to have accepted their use.
CLICK HERE TO KNOW OUR
