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AlPassoFood Newsletter · October 2026
We're back from Terra Madre and want to tell you how it went. We were tired, but we've recovered: we have many projects and lots of new producers who from this number enter our family.
In this number
| ????Terra Madre, how did it go? Raw-milk Pecorino Romano and porchetta: our stall in Turin | 🤝New encounters Turin's well-known producers, soon on AlPassoFood |
| 🍎Ancient apples Visiting Roncaglia Bio, towards the border with France | 🍷Two new cellars Dellerba Winery and Cascina San Giorgio |
| ⛪Monastery of Siloam the Benedictine monks who cultivate the Maremma organically | 🍋Bergamot from Reggio three generations of the Patea family in Brancaleone |
| 🫙Forgotten fruits blackthorn, medlars and rowanberries by Enzo Leoni, Sonnino | ????Kiwi and persimmon Chiara Ciotti, a young peasant from the Castelli Romani |
| (I.e.Tofu creams three new recipes from Otani Organic Tofu, Montecompatri | (I.e.Bread and biscuits Tularù, a hilltop farm in the Rieti area |
| ????Ancient grain Senatore Cappelli pasta from Arte Agricola | 🫒Tuscan fermented products the Zammarchi brothers from Bucolica |
| ????Red tuna the Tre Torri family cannery, Erice | (I.e.Sicilian citrus fruits clementines, pomegranates and satsuma mandarin |
| 🧺The other news Cannara onions, chestnuts, AlPassoFood honey | (I.e.Recipe of the month bergamot cheese and pepper |
New producers, events, and news: we look forward to seeing you to taste what we've brought to Turin. We'll announce our upcoming events on WhatsApp and Instagram.
Terra Madre Salone del Gusto · Turin · September 2026
We arrived in Turin as underdogs, without a big brand behind us, only with the small businesses we work with every day. We stood behind the counter and let people taste the real raw milk pecorino romano and the peasant porchetta, and our stand was mobbed throughout the event.
Many were surprised: we're not just a brand, but a family of small producers, a true Roman Farmer's Market that brings authentic products to the city, directly from the people who make them. What used to be on our stall can now be found in the shop and online.
From our Turin counter
Preview · coming soon on AlPassoFood
Turin also served as an opportunity for us to meet many new producers, whom you'll soon find on AlPassoFood. Here are a few previews: among them, guardians of Slow Food Presidia such as the Alpe Adria Klotzen pears and the Çuç di Mont Friulano. And many others came to visit us at our stand.
Bricherasio (TO) · Piedmont
Visiting Paola and Davide's ancient apple orchards
Since we were in Turin, we visited our favorite apple producer near the French border. Paola and Davide, whom we introduced to you in September, took us among the rows and showed us their fantastic heirloom apple varieties, grown using highly organic methods: there are over sixty of them, many of which are heirloom Piedmontese apples recognized as Slow Food Presidia.
Above the rows, single-row insect nets can be seen: unlike traditional nets, they allow bees and other pollinators to pass through, allowing up to 40% fewer treatments while maintaining the same healthy fruit. "We produce food, something people can eat, and for us, that's a great responsibility." After Gala and Renoir, Renette Champagne arrives in the shop.
Preview · the wine
On our journey we also met two new realities. The guys from Dellerba Winery, on the Santa Brigida hill in the Pinerolo area, who have built a fantastic company from scratch. And Daniele Mourglia of Cascina San Giorgio, a true enthusiast who a few months ago dropped everything to dedicate himself to wine.
From the shop
It was tough, but we started again from Turin with many projects. Meanwhile, many new producers have already arrived in the shop: the monks of the Monastery of Siloam, the bergamots of the Patea family In Calabria, Enzo Leoni, a small artisan of forgotten fruits, and many surprises in the form of events and new developments. Let's start with them.
Poggi del Sasso (GR) · Tuscany
Ora et labora, on a hill in the Maremma
On a hill overlooking the Ombrone Valley, with Mount Amiata nearby and the Uccellina Mountains on the horizon, behind which the sun dips into the sea, lives a community of monks following the Benedictine tradition. The monastery is still under construction, but already welcomes friends, guests, and pilgrims. Here, working the land is not an ancillary activity to prayer: it is an integral part of it, as it has been in European monasteries for fifteen hundred years.
The monks cultivate organically and preserve varieties that intensive agriculture has marginalized: the durum wheat Triticum turanicum, originally from Mesopotamia; the ancient Roman emmer wheat; the Ciliegiolo grape, once the most widespread in these parts; the black chickpea that poor families used in place of meat; saffron, harvested flower by flower; and fourteen varieties of chili pepper. They fertilize only with manure and green manure, and rotate their crops because the soil is an organism that needs nourishment. From the Hill of Siloam, wine, oil, legumes, grains, pasta, sauces, and spices arrive at the shop.
Brancaleone (RC) · Calabria
The green gold that grows only here
Bergamot is a stubborn citrus fruit: the plant grows elsewhere, but its finest fruit grows only along a roughly one-hundred-kilometer stretch of Ionian coast, from Villa San Giovanni to Monasterace. In Brancaleone, at the heart of that stretch, the Patea family has been cultivating it for three generations. Today, the company is run by Carmela and Fabio, with their trademark authenticity and the desire to make the name of this small Calabrian town known throughout the world.
Patea oversees every step, from selecting the fresh fruit to extracting the essential oil, which gives Earl Grey tea its fragrance. And she doesn't work alone: over two hundred local producers contribute their bergamots each year, and can continue to grow them because someone buys them, processes them, and distributes them to the world. The juice, long considered waste, now a key ingredient, arrives in the shop, along with jam, honey, candies, and liqueurs.
 | 100% Organic Bergamot Juicefrom 3,70 € Pure, organic Calabrian bergamot juice: just a few drops are enough to flavor a dish, a salad, or a glass of water. It's the secret ingredient in this month's recipe. |
Sonnino (LT) · Lazio
A herbarium of forgotten fruits, in a jar
Sonnino is a village nestled between the Pontine Plain and the Lepini Mountains: terraced olive groves, dry-stone walls, and Mediterranean scrub. Here, olives, pickles, and jams are a family tradition even more than a profession, and the Leoni Enzo Farming Company continues it with the same approach as always. The heart of the farm is the Itrana, the olive with a dual soul: it produces a distinctive oil and is among Italy's most beloved table olives, the same variety used to make the Gaeta olive.
Then there are the fruits that almost no one has ever tasted: wild blackthorn, winter medlar, rowanberry, dogwood, and strawberry tree. They are the fruits of hedgerows and field margins, the ones once picked while walking, and which modern agriculture has almost wiped out. Enzo transforms them into jam to preserve their flavor and memory: opening one of these jars is like leafing through a herbarium of the Lazio countryside. His jams and olives were with us on the stall in Turin.
Genzano di Roma (RM) · Lazio
Returning to Grandfather's Land
"Since I was little, I've always been in contact with my grandfather, with bees, with the countryside. And when you discover certain flavors, it's inevitable to fall in love with them." In 2021, Chiara Ciotti, a young farmer from the Castelli Romani area, took over her grandfather's farm in Genzano, on the slopes overlooking Lake Nemi, and transformed it into an entirely organic project: four hectares of orchards, vegetable gardens, olive trees, and bees. It's the kind of story AlPassoFood exists for.
It's a three-person farm: Dad takes care of the tractors and the hydraulics, Mom collects and processes the wild herbs, and Chiara oversees everything, with her chef partner pushing her to experiment with new varieties. The bees are the starting point: they pollinate two and a half hectares of apricot, peach, cherry, and apple trees. And the home recipes are still those of her grandmother, born in 1917. From Genzano, kiwis, vanilla persimmons, and two salads worth discovering now arrive: mizuna and mustard cabbage.
Discover all the products from Azienda Agricola Ciotti Chiara →
Montecompatri (RM) · Lazio
The discipline of a karateka, Mrs. Otani's recipe
In 1992, Ruriko Otani began making tofu in her kitchen, for herself and a few friends, to rediscover the flavors of Japan. Demand grew, and the hobby evolved into a workshop. Fabio Marongiu, who has been practicing martial arts for over thirty years, discovered it through his master's wife and began learning: slow movements, precision, and patience. When Mrs. Otani returned to Japan, she entrusted her knowledge to him. Today, Fabio and her son work in the workshop.
The recipe is very short: organic yellow soybeans from Alba and nigari, a natural rennet derived from seawater, without additives, processed with machinery imported directly from Japan. "Seeing that our products are chosen and loved by the Japanese community in Italy is my greatest satisfaction," says Fabio. Their tofu was on our stand in Turin; three new spreads are now arriving in the shop: broccoli, eggplant, and zucchini.
Cittaducale (RI) · Lazio
A farm on a hill, among wheat, vegetable gardens and hospitality
The photo describes Tularù better than any description: many hands, a golden field, and the sheaves of soft wheat that will become their bread. On a hill in the Rieti province, Tularù grows wheat, tends vegetable gardens, raises animals, and harvests what nature spontaneously provides.
On weekends, they open their kitchen for lunches, dinners, aperitifs, and snacks, using only their own ingredients or those from nearby farms. Those who wish can stay overnight, either in the B&B rooms or in the summer in a tent. From their bakery, they deliver mixed-seed loaf bread, red wine ring cakes, biscotti, and breakfast biscuits to the shop.
Cerignola (FG) · Puglia
An abandoned seeder and 900 hectares of ancient wheat
In 2007, in Capitanata, a group of longtime friends decided to invest in land that everyone considered unproductive. Massimo Borrelli, a law graduate with a love for the land passed down from his father; Savino Del Vecchio, an environmental consultant; Gennaro and Laura Borrelli; and farmer Matteo Conteduca began by purchasing an abandoned seed drill. Today, Arteagricola cultivates 900 hectares between the foothills of the Gargano and the salt flats of Margherita di Savoia.
Here, they grow traditional grains like Senatore Cappelli, using no-till sowing, multi-year crop rotation, and farm-produced fertilizer. Energy comes from a biogas plant powered by agricultural waste. The pasta is made in their Manfredonia factory, using only their own wheat: bronze-drawn and dried at 32°C for 24 to 72 hours. They don't care about a single grain: once the wheat is gone, the pasta is gone. Whole-wheat spaghetti is the recipe of the month.
Lastra a Signa (FI) · Tuscany
Two brothers, seven hectares and the slow time of fermentation
Ten kilometers from Florence, in the village of Lastra a Signa, stands the house where Filippo and Riccardo Zammarchi were born and raised. Surrounding it are seven hectares of land that had lain fallow for over fifteen years. In 2019, the two brothers decided the land had waited long enough, and Bucolica was born: an urban farm, a family-run business, and a cultural club. Riccardo is an agronomist, beekeeper, and Slow Food educator; Filippo organizes events and guides people through the olive trees and ancient grains.
Everything is certified organic: two hundred restored olive trees, seven stone-ground heirloom Tuscan wheat varieties, ten beehives, and a regenerative vegetable garden. And a fermented produce pantry that captures the season's work. Their Tuscan kimchi was on the menu at our September event; now, their apple kombucha vinegar, spicy baba ganoush, and fermented green olives are arriving in the shop.
Erice (TP) · Sicily
The king of the sea, handcrafted one slice at a time
It all began with my grandmother, who transformed the gifts of the Mediterranean into jars to be enjoyed year-round. Over forty years later, the Le Tre Torri family still processes Mediterranean bluefin tuna by hand, one piece at a time, with the same dedication as then. The laboratory is now a modern facility, but the techniques remain artisanal.
From cooked to smoked and salted, every jar is a piece of family history. In the shop, you'll find belly, tarantello, fillets, buzzonaglia, and a Sicilian delicacy: red tuna bottarga, already grated, to sprinkle over pasta. Then there are anchovies, mackerel, and anchovy sauce.
Lentini (SR) · Sicily
Four generations, and now it's Francesco's turn
The story of Collina Bio began four generations ago, in a sunny corner of Sicily, where the land has always been treated like a family heritage to be protected. Today, the baton is passed to Francesco, a young farmer who walks among the citrus groves with the lightheartedness of his grandparents and an eye on the future. "Behind every orange there's a story, and behind every story there's someone who cultivates it with love."
Organic fruit, hand-selected and traced with blockchain technology from field to table: this is Francesco's contribution to a tradition that hasn't changed, but has evolved. Clementines and pomegranates arrive in the shop from Lentini.
As soon as you arrive at the shop
Citrus fruits and autumn fruits: Cannara onions, AlPassoFood honey, and, from Alto Adige, Val Venosta apples. The citrus season begins with the satsuma mandarin.
 | Organic Satsuma Mandarin 1Kg3,50 €Island of Nature · Syracuse From Isola della Natura, sixteen Sicilian producers who together cultivate over 700 hectares of organic and Demeter-certified fruit. The satsuma is a sweet, easy-to-peel mandarin. |
The recipe of the month
The raw-milk Pecorino Romano we brought to Turin meets Calabrian bergamot zest. Just a few ingredients, all from small producers.
The ingredients, in the shop
Thank you for being part of the AlPassoFood community. Every product you choose directly supports a small Italian organic producer.
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