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
Alessandro and Marco Poggi – Vegetables from natural and regenerative agriculture, Montelibretti (Rome)
"At restaurants, we listen to the sommelier before choosing a bottle. Why don't we ever ask questions about vegetables?"
The history of Poggi Agricultura begins in Sambuci, a village nestled between the Prenestini Mountains and the Aniene Valley, in a family that had no particular connection to the land. However, there was his grandfather's vegetable garden, like in many village homes, and for little Alessandro, spending afternoons there was the most beautiful game: sowing, waiting, watching. An attraction that would never go away.
As a boy Alessandro chose a different path and enrolled in Statistical and Economic SciencesHe was just a step away from graduation, but the call of the fields was stronger. Something precious remained from those years of study: an analytical way of looking at things, the ability to think systematically, to measure, to not settle for "it's always been done this way." It would become the hallmark of his approach to farming.
Without a family business behind him, Alessandro builds everything himself. From 2000 begins to grow cereals in the area of Castel Madama, and around that initial nucleus, an increasingly larger project grew: the olive trees, the animals, especially the goats, the bees. Shortly after, his younger brother joined him. Marco, and with him the company takes shape and structure, always with the same approach: natural method, passion for transformation, direct relationship with those who buy.
The flour project is born: grains grown on the farm and milled in our own stone mill, to give value to the cereal with a product whose every step is known. Alessandro, meanwhile, also becomes specialized pruner, an ancient and rare craft that requires an eye, a hand and a deep knowledge of plants. Then, around the 2016, life leads the Poggi family to change land: the company moves to the area of Montelibretti, in the Roman Sabina countryside north-east of the Capital, and specializes in what makes it special today: the vegetables.
The company name does not contain an error. That U of “Agriculture” is desired, and it is a declaration of intent: for the Poggi brothers agriculture is first and foremost cropThey quickly realized that the rural world is burdened by many stereotypes, an outdated image of unquestioned habits, and above all that a gap has opened up between those who grow and those who eat that sometimes seems unbridgeable.
Their work, then, extends beyond the fields: starting with good agricultural practices, explaining them to those who work with vegetables every day—cooks and farmers—and through them reaching those who find them on their plates. This is why Alessandro commutes almost daily between Montelibretti and Rome, making deliveries: because, he says, a well-produced vegetable deserves not only dedication in the field, but also someone who puts their face to it. And because, just as at a restaurant you listen to the sommelier before choosing a wine, it's time to ask ourselves where the vegetables and fruit we eat come from, and how they grow.
What makes Poggi vegetables so sought after by a network of Roman restaurants and shops? The method. The varieties are chosen after a careful study of what is suitable for the location, favoring traditional ones and non-hybrid, and every choice takes into account the specific characteristics of the terrain, because, they explain, "a strategy that works here doesn't necessarily work elsewhere." A thousand interconnected processes occur in a field, and the main rule is one: knowing how to listen to the earth.
Their way of working falls within what is now called regenerative agriculture: growing with minimal impact, getting the most out of the soil while restoring its fertility. No hormones, no fertilizers, and no synthetic pesticides; instead, manure, earthworm humus, natural preparations, mycorrhizae and biostimulants based on fungi and bacteria, developed with cutting-edge companies to enrich the soil's microbial life. With a firm principle that sets them apart: no mystical shortcuts. "You can't do without study and science," the Poggis repeat: their method has points in common with biodynamics, but they simply call it design, because every practice must be based on concrete evidence.
Today Poggi Agricultura has approximately 25 hectares, Of which 12 dedicated to vegetables, and a small, close-knit team: Alessandro, Marco, and three collaborators. This size allows them to closely monitor each crop, harvest at the perfect time, and deliver vegetables to the city just hours after harvest, with the flavor and texture that only fresh, well-grown produce can deliver.
Alongside vegetables, the company continues to cultivate its link with cereals and legumes, recovering ancient varieties From original seeds and stone-ground grains, just like in the days when it all began. Among the first to believe in Poggi was a well-known name in Roman breadmaking, confirming how much their work is appreciated by those who recognize quality at first taste.
From Poggi Agricultura Al Passo Food brings to its shop in Ostiense and on its e-commerce above all fresh seasonal vegetablesVegetables harvested just outside Rome, grown using natural and regenerative methods by two brothers who have chosen the land as a passion and study it like a science. It's a type of agriculture that's youthful in outlook, transparent with those who eat it, and local, because between the Montelibretti fields and your kitchen there are only a few kilometers and only one delivery.
Discover Poggi Agricultura vegetables available on Al Passo Food, and next time you prepare a side dish, ask yourself Alessandro's question: where does it come from, and how was it grown?
Follow us on Instagram for lots of news: @alpassofood
We answer all your questions about WhatsApp
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
