WWD

"The Giuggiolis’ approach leads to blending innovative techniques with ancient traditions."

THE ECONOMIST

"There are around 160 types of tomato grown at Quintosapore, for the farm is also an experimental nursery".

VIEW MAGAZINE

"It boils down to love, treating the land, our people and our produce with the dignity it deserves".

CONDE NAST TRAVELLER

"Amo le Mie Radici.".

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".

VOGUE US

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

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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.