Fusillo
A cozy creative studio
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Dispensa

 
 

dispensa

Our dispensa is more than just a pantry full of products; it's a repository of stories, people, places, values, traditions, and ideas. 

Some of the items in the pantry are personal favorites of the team, while others were brought to the studio by collaborators, friends, guests, or even producers themselves. 

Our selection process goes beyond taste and quality, seeking out companies that resonate with our philosophy and values. We prioritize products crafted with environmentally and socially conscious methods, ensuring respect for both the environment and the people involved.

Guests in the studio can then try our selection, listen to the stories, and learn about the producers. 

Through our dispensa, we aim to share with the entire community the opportunity to discover these stories. 

 
 

Cascina Caremma

Arborio rice, Rye and polenta flour

 
 

Cascina Caremma is an organic family-run agricultural company situated in the Ticino Park, just a short drive from Milan.

 
 

Founded by Gabriele and Chiara, the farm embodies a vision of food self-sufficiency, engaging in diverse agricultural production processes and transformations, from cultivating traditional cereal crops to nurturing indigenous livestock and crafting an array of locally-sourced cured meats.

 
 
 
 

We started our journey into this reality thanks to Allegra, member of Fusillo's team. Her connection with one of the Corti family's sons provided us with an exclusive glimpse into this agricultural reality.

Guided by Pietro and Tommaso, our visit to the farm provided us with an informative experience. Their dedication was evident as they walked us through the production processes, offering insights into the farm's history and values.

 
 
 
 
 
 
 

In every bite, Cascina Caremma's commitment to quality, sustainability, and the celebration of local flavors.

 
 
 

We sampled their products and picked a selection to stock in our pantry. 
The organic Arborio rice - available in semi-polished and whole varieties- retains its body and toasted flavor throughout the cooking process. It goes without saying that risotto has become a staple of our weekly lunch breaks! 

During a breakfast gathering with friends at Fusillo Lab, Cascina Caremma's rye flour lent its distinctive character to prepare a tart with velvety vanilla cream and our homemade blueberry jam. 

And let's not forget the 'latte e polenta,' a comforting classic made with their flavorful, rustic polenta flour.

 
 
 
 
 
 
 
 
Michael Gardenia