HARM

200 hectares of organic land in the heart of Etruria, between the Lazio coast and Lake Bracciano.

Cultivation, breeding, processing: four generations to close the circle

The land that great-grandfather Sabatino bought

More than sixty-five years ago, in Tragliatella, not far from Lake Bracciano, great-grandfather Sabatino purchased two hundred hectares of Etruscan countryside. Little did he know that that decision would impact four generations: since then, the De Angelis family has never left that land, cultivating it and raising animals with a continuity that is far from a given in today's agricultural world. Sixty years of experience in the agri-food sector, accumulated harvest after harvest, are the invisible capital on which everything else rests.
 
 
 

Luigi's Dream

Luigi De Angelis, born in 91 and a graduate in economics, represents the fourth generation of the family. He had a specific dream: to transform all the fruits of his land into excellent products. No longer just raw materials to sell to others, but finished products that bring the name and care of those who cultivated and raised them to the table. Supported by his sister Maria Sole and his parents Cristiana and Sabatino, he founded Ammano in November 2019. It has been entirely family-run since day one, and this means two very concrete things: love and respect for the land, and ancient methods for processing raw materials.
 
 

 
 

The ring that closes the circle

Ammano is the link that completes a supply chain consisting of three fundamental steps: cultivation, breeding, and processing. It's a rare and precious model, because it means that every step is overseen by the same family, on the same land: the wheat that becomes pasta grows just meters from the olive trees that produce the oil, and the same grains and fodder grown here feed the animals that provide milk and meat. No extraneous links, no unknowns. The stated goal is as simple as it is demanding: to produce high-quality, authentic products.
 
 
 

The territory of Etruria

We are in the heart of Etruria, on the hills stretching between the Lazio coast and Lake Bracciano: an ancient land, inhabited and cultivated for nearly three thousand years, where volcanic soils and the proximity of water create particularly generous agricultural conditions. On these two hundred hectares, tradition, respect for the environment, and biodiversity allow us to cultivate rich soils and raise animals freely. This is not a picture-postcard landscape, but a vibrant working environment, where every agronomic choice has a direct impact on what ends up on our plates.
 
 

 
 

Cultivating: Senator Cappelli and oil

In the fields of Ammano, the ancient Senatore Cappelli durum wheat grows, recognizable by its tall ears and prized for its high protein content. This produces a stone-ground, bronze-drawn, and slow-dried pasta with an intense aroma and bold flavor—three technical choices that require time and effort, but make all the difference on the plate. The olive groves, planted with Pendolino, Frantoio, and Leccino varieties, produce a delicate, cold-pressed organic extra virgin olive oil. Then there are the fodder and grains for domestic animals, processed without the use of antibiotics, hormones, or chemicals.
 
 
 

Breeding: Black Pigs and the Long Time

Ammano pigs, both Nero Casertano and crossbred, are raised semi-wild. This choice has specific consequences for the animals' lives: they can develop a strong physical structure, herd together, and follow their instincts—rooting, exploring, and roaming in large spaces—rather than spending their lives confined to a cramped environment. Slow growth and lengthy maturation allow for meat distinguished by its sensory properties: flavor, both on the farm and in the cellar, is always the result of the time given to it. Organic milk is produced alongside the pigs in limited quantities, precisely to ensure the high quality.
 
 

 
 

Transform: small numbers, big quality

The final step is the dairy, where the milk becomes artisanally produced fresh and aged cheeses with an authentic flavor. The milk and all cow's milk products are distinguished by their organoleptic properties and are free of the hormones that come from mass-produced food production—a model from which the Ammano Farm has consciously chosen to distance itself. Today, production is deliberately kept small: it's the only way, the De Angelis family says, to guarantee the highest quality for both the animals and the products. On Al Passo Food, you can discover all the products. Amano: a piece of Etruria cultivated, raised and transformed by the same hands.

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