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. 

 
 

Molino Lattanzio

BEYOND THE GRAIN

 
 
 

Do you know the story of the flour in your pantry?

At Fusillo, we like to have different kinds of flours, each with unique aroma profiles, uses, and textures. We appreciate getting to know the story behind every ingredient we have in our dispensa, especially for products like flour. Stone-milled and locally produced flours not only have a unique taste but are also healthier and more sustainable, which is a big plus for us.

 
 
 
 
 

The implementation of this kind of milling process allows Molino Lattanzio to create flours with distinct flavors, while preserving the nutritional profile of the grain.

The implementation of this kind of milling process allows Molino Lattanzio to create flours with distinct flavors, while preserving the nutritional profile of the grain.

 
 
 

Molino Lattanzio is an organic agricultural company located in Abruzzo, Italy. Run by Alberto, its focus is the harvesting and transformation of local varieties of cereals like Saragolla, Solina, Monococco spelt and Senatore Cappelli. When their grain supply falls short on demand, they source from local, small producers in their area. The flour is produced using an ancient stone mill that has been in operation since 1940.

 
 
 
 
 
 
Michael Gardenia