COUNTRY AND TOWN HOUSE

The new year issue of Country and Town House Magazine features a beautiful article by Kamin Mohammadi who visited the farm with photographer Kikka Tommasi.

Everything hums with life. It’s easy to see why, in spite of the hard work the farm demands, the three siblings are enchanted by what they are cultivating here, both the soil and the Quintosapore philosophy. 'It boils down to dignity,’ Ale says, ‘treating the land, our people and our produce with the dignity it deserves. After all,’ he sweeps his hand across the landscape, ‘we are all guests here on this planet, and if we look after the soil, the soil will look after us."

TALKING REGENERATIVE FARMING AND COOKING 

with Mark Bittman and Kathleen Finlay

Winter may not be the best time to visit a farm, unless you are Mark Bittman and Kathleen Finlay, the newly appointed Sustainable Food Project co-directors of the American Academy in Rome and longstanding icons of ours...

One of the most influential voices shaping mainstream attitudes about food and agriculture, Mark Bittman has been writing about food since 1980 and has been a leading voice in global food culture and policy for more than a generation. In addition to writing the long-running weekly New York Times column “The Minimalist,” he has authored more than thirty books, including How to Cook Everything (and its many spin-offs), Food Matters, VB6 (the first popular book about part-time veganism and an instant #1 NYT bestseller), and in 2021, Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal, which the New York Times called “epic and engrossing.

Today Mark runs The Bittman Project, which has all the Quintosapore team hooked!

Kathleen Finlay, is a leader in the regenerative agricultural movement. She serves as the President of the Glynwood Center for Regional Food and Farming, and also founded and leads Pleiades, a membership organization working to advance women’s leadership in the sustainability movement.

The highlight of their visit? cooking together (Mark and Ale also conjured an impromptu new recipe for pasta with friend eggs and truffle!), drinking Malmaturo wine and making plans for the future. We can’t wait for more!

A NIGHT TO REMEMBER!

Nancy Silverton, chef extraordinaire and co-owner of Mozza Restaurant Group, hosts an unforgettable Soil-to-Fork farm experience.

IN CONVERSATION WITH SATISH KUMAR

Quintosapore had the pleasure to host Satish Kumar, life long activist and world renowned author, over Easter on the farm. We shared observations and and ideas about regenerative farming.

FROM PASSION TO PASSPORT - The Importance of Responsible Cooking in Italy with Chef Nancy Silverton

Watch as Chef Nancy Silverton talks about the importance of sustainable and responsible cooking practices during her visit to Quintosapore.

CANDIANI - IMAGINING A DIFFERENT FUTURE

Quintosapore and Candiani Denim partnered to explore the intersection of regenerative farming, soil health, circular fashion, and food.

WHAT I ATE IN ONE YEAR (AND RELATED THOUGHTS)

We were delighted to read what Stanley Tucci ate in one year and to see that it includes our products from Quintosapore! If you want to try it too, please visit us at the farm during your next trip to Tuscany or Umbria, or click here for our Soil To Jar products.

NEWS AND MEDIA

COUNTRY AND TOWN HOUSE

"Everything hums with life. It’s easy to see why, in spite of the hard work the farm demands, the three siblings are enchanted by what they are cultivating here, both the soil and the Quintosapore philosophy."

THE TIMES

"Another mouthwatering addition to store cupboards should be Quintosapore's Sugo All'Aglione pasta...Once you've tasted this, you'll understand: when you invest in deep sustainability, the payback is delicious."

FORBES

"Quintosapore, Livia Giuggioli Firth’s new family venture with her twin brothers, features two moreish vegan products distributed in the UK by Natoorra".

CORRIERE DELLA SERA

"Livia Giuggioli Firth: Dopo la moda i miei campi bio con Quintosapore".

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VOGUE US

"Amber Valletta's Green Carpet Fashion Awards look is going to be a gamechanger for denim—and for all of us.".

LA CUCINA ITALIANA

A Città della Pieve, l’azienda agricola della famiglia Giuggioli produce trecento varietà di ortaggi, tra cui quaranta tipi di pomodori diversi, funghi, tartufi, more, erbe selvatiche, il pregiato aglione della Valdichiana. Tutto cresce in natura, esclusivamente con terra, sole, pioggia e le mani degli agricoltori.

LOS ANGELES MAGAZINE

"Guests Eat Tomatoes Grown From Denim Waste at Livia Firth's Oscar Week Dinner"

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VOGUE ARABIA

"Fashion and Agriculture Collide: Can the Clothes We Wear Help Grow the Food We Eat?".

LE FIGARO

"Le domaine Quintosapore. oû sont cultivés le cépage d'origine étrusque malmaturo ainsi que des légumes et des fruits oubiliés".

CORRIERE DELLA SERA

Green Carpet a Hollywood: per cena pasta al sugo con pomodori nati dal denim

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FRANTOI

Quintosapore is a farm located on the Tuscan / Umbrian border outside the beautiful medieval walls of Citta della Pieve. It is an unbelievably thoughtful project, aiming to interpret and renew the agri-food tradition towards an indispensable healthy future.