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AlPassoFood Newsletter · September 2026
September is the month when the shop changes its scent. This issue is packed with new things, and one in particular is close to our hearts: On Saturday, September 12th, we open our doors to our first in-store event.. But let's go in order.
In this number
| (I.e.Art & Food, Saturday 12th The first event in the shop: exhibition, vegan tapas, natural wines and kombucha | 🫙Vinegars of Modena Acetaia Guerzoni, the world's first organic and biodynamic vinegar factory. |
| ☕Sicilian coffee Morettino, four generations of roasters in Palermo since 1920 | 🍎Abate Apples and Pears the first of the season, from Roncaglia Bio in Piedmont |
| ????Sweet potatoes orange and purple, biodynamic, from Agrilatina | 🍄Fresh mushrooms Shiitake, Cardoncelli and Pioppini di Lorenzo, Mycorrhiza |
| ????San Rossore Pine Nuts hand-picked by the Grassini family | 🍚Baraggia Rice Carnaroli DOP and Sant'Andrea di Maria, Rovasenda |
| 🧴Natural cosmetics La Saponaria, one shower at a time | (I.e.New oven Zampa Forno Etico from Rome arrives in the shop |
Art exhibition, vegan tapas, natural wines, and kombucha. Come meet us in person.
Saturday, September 12 · 22:30 PM – 18:00 PM · Via Girolamo Benzoni 18
On the walls of the shop, the exhibition of the international artist Rowena Caanen dedicated to the abundance of the Italian summer. On the tables, vegan finger foods Leonardo Salerno (@er_le) and Yousef (@youthevegan): two guys literally buzzing with excitement, cooking with Triticum bread, Otani tofu, fermented foods from Fattoria Bucolica, and kombucha from Acido Lab. In the glasses, natural wines and kombucha.
Free admission, no reservations required: all you need is a taste and a chat. Here's the evening's menu:
We are waiting for you in the shop.
Do not miss!
Modena (MO) · Emilia-Romagna
The secret ingredient is time
Arduino and Zina Guerzoni had a simple dream: to live off their land. With their life savings, they bought an old farmhouse among the vineyards of the Modena plain, and that's where it all began. In the 1970s, their son Felice and his wife Iride made a decision that almost no one in Italy understood: converting their vineyards to organic and biodynamic practices. In 1980, they were the first in Italy to obtain Demeter certification, and that same year they lit the barrels.
Today it's Lorenzo's turn, having inherited his love for the land from his father Felice and his passion for the land from his mother Iride, to share the passion with which each bottle is created. The recipe remains very simple: must cooked over direct heat, slow fermentation with a mother vinegar, and the most important ingredient, the one you can't buy: time. The first vinegar producer in the world to produce organic and biodynamic Balsamic Vinegar of Modena arrives in the shop with its entire range, including new spicy sauces.
Palermo (PA) · Sicily
One hundred years of slowness, in Palermo
In 1920, in Palermo, a family began roasting coffee. Four generations later, the Morettinos still do it the same way: slow roasting, raw materials selected directly on the plantation together with small producers, respect for those who work the land. In an industry dominated by giants and industrialized times, surviving a century by doing things slowly is already a statement of intent.
Then there's Arturo's dream: about sixty Coffea Arabica plants grown from seeds donated by the Palermo Botanical Garden, planted in the village of San Lorenzo ai Colli, well beyond the tropical belt where coffee has always been grown. In 2021, the centennial year, the first truly significant harvest arrived: in the cups, experts discovered scents of jasmine and orange blossom. Today, Andrea, the fourth generation, dreams of a Sicilian specialty coffee. Their organic coffees arrive in the shop: beans, ground, capsules, compostable pods, and instant coffee.
Bricherasio (TO) · Piedmont
Sixty varieties of apples, an oasis for birds
In the 1970s, the Roncaglia family purchased a 16th-century farm, nestled among vineyards and livestock, and planted their first apple trees. Over time, pear and kiwi trees arrived, favored by Bricherasio's microclimate. But their true dream was different: to produce quality rather than quantity. For this reason, the company chose organic methods, moving closer to the rhythms of nature.
Today, the orchards are a green oasis for insects and birds, which help grow fruit without pesticides or herbicides. The family grows around 60 varieties of apples, including replanted heirloom Piedmontese varieties recognized as Slow Food Presidia. The first apples of the season and Abate pears are arriving in the shop now.
 | Organic Abate Pears 800g4,90 € Sweet, juicy, and with melting flesh: the Piedmontese pear of late summer, perfect on its own or with a Tuscia pecorino cheese. |
Latina (LT) · Lazio
Biodynamic since 1993, with cows, bees and one hundred chickens
Pasquale Falzarano founded Agrilatina in 1985; two years later he switched to organic farming, and in 1993 to biodynamic farming. Eighty hectares of Pontine plain, crossed by two streams, with four ponds filled with fish, ducks, and herons, and a natural vegetation of eucalyptus, oak, and laurel trees, await. The Marche cows, Ligurian bees, and a hundred or so chickens don't just produce: they're there to enrich the soil in a natural and balanced way.
From this land, biodynamic sweet potatoes, orange and purple, return to the shop, among the first flavors of autumn.
Nerola (RM) · Lazio
From the forest with grandfather to a farmhouse transformed into a mushroom farm
Lorenzo's passion for mushrooms began as a child, when he went into the woods with his grandfather to look for them. After graduating in Agronomy, he followed his heart: he took over an old farmhouse in Nerola and transformed it into a modern mushroom farm. It was tough at first, but he didn't give up: he studied, experimented with new varieties, and made friends with other local producers.
Today, La Micorriza grows shiitake, king trumpet mushrooms, pioppini mushrooms, and gialletti mushrooms without any chemicals. And with a group of friends, Lorenzo has also founded Bufalorto, an organic garden in the Bufalotta neighborhood. Fresh mushrooms return to the shop in September.
 | Yellowish Mushroom Pleurotus Cornucopiae 800g23,40 € Delicate and fragrant, the giallotto is perfect sautéed or pan-fried with garlic and parsley. |
Campo (PI) · Tuscany
Hand-picked in the pine forest of San Rossore
There's a place in Tuscany where time slows, marked only by the wind blowing through the pine trees and the gentle sea breeze: the Migliarino San Rossore Massaciuccoli Park, over 23.000 hectares of protected land. It's here that the Grassini family harvests pine cones using traditional methods and selects the pine nuts one by one, by hand, without any chemical treatments.
The result is an elongated, rounded pine nut, ivory in color, with a sweet, resinous flavor reminiscent of sea breezes. Adding them to a recipe brings a piece of Tuscany and a family's passion.
 | 100g First Choice Pine Nuts14,90 € Premium Italian pine nuts, hand-picked and selected: for pesto, fillings, salads, and desserts. |
Rovasenda (VC) · Piedmont
The Baraggia: stingy land, extraordinary rice
In 1995, Maria inherited her father's family rice farm, nestled in the Biella hills, and immediately began converting to organic farming. The Baraggia region isn't fertile, but precisely for this reason, it produces the highest-quality rice. In 2016, all the land was certified organic, and since 2021, Maria has been involved in the creation of the Piedmontese Organic Rice District: 500 hectares cultivated without chemicals, together with the universities of Milan and Turin.
With autumn upon us, it's time for risottos again: Carnaroli DOP from Baraggia, Sant'Andrea, Baldo, and Rosa Marchetti, as well as rice and buckwheat flour.
Pesaro (PU) · Marche
An attic, Grandma Gina, and a crowdfunding campaign in 2007
It all began in 2002 in an attic, where Luigi, a chemist and soap collector since childhood, met Lucia, a creative soul and environmentalist. Under the watchful eye of their grandmother Gina, guardian of ancient folk remedies, they experimented with their first recipes for extra virgin olive oil soap. In 2007, thanks to the "gas workers" of the Pesaro GAS (Soap Workers' Association), La Saponaria was founded with one of the first crowdfunding campaigns ever conducted in Italy, and with machinery donated by Adriano, an elderly cosmetologist who was closing his shop.
Today, it's a Benefit Corporation based in green building, using locally sourced ingredients from small farmers in the Marche region, vegan and certified organic formulas, and packaging made from ocean plastic. Its motto: together to make a difference, one shower at a time.
As soon as you arrive at the shop
From the ethical Zampa bakery to Tuscia pecorino cheeses, from Casali del Pino stracchino to Ammano butter: everything that's arrived in the shop in recent weeks.
Thank you for being part of the AlPassoFood community. Every product you choose directly supports a small Italian organic producer.
AlPassoFood · Via Girolamo Benzoni 18, Rome (Ostiense)
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