Rooted in family tradition, simple practices, and a strong connection with the natural world; the story of Cascina Fiume began at Cascina Sezza, a small farmhouse located in Poirino in the Torino province of Italy. Here, brothers cultivated the land by hand, subsisting only on what they could grow. Unaware of the poverty surrounding them, Cascina Fiume’s humble start was thanks to these passionate farmers.
Cascina Fiume’s Story:
After World War I, Giovanni, the grandfather of Cascina Fiume, purchased a larger farmhouse, Cascina Isonzo. Offering more acreage, Giovanni and his ten children were able to cultivate cereals and other produce to support livestock. Livestock boosted the life of the poverty stricken, post-war family. This new farmhouse was located in Carmagnola, a fertile, agriculture oriented city close to Torino.
Years later, Giovanni’s eldest son, Antonio, decided to purchase his own farmhouse a kilometer away: Cascina Fiume. It was here that Antonio dedicated himself to the Peperone di Carmagnola, a native bell pepper variety that grew nowhere else in the world. The pepper, inhabiting specific geographic, climate, and soil conditions, provided the pepper with unique organoleptic characteristics, creating the family’s niche.
In 2002, Antonio’s youngest son, Enrico, finished his studies and joined his brothers back at the family farmhouse. Transforming the old barn into a workshop, the family was able to begin preserving their unique produce for others in their community
In 2015, harvests were bountiful enough to start shipping jars to restaurants and stores across Italy, sharing their local secret with their home country. As Cascina Fiume’s preserves gained recognition throughout Italy, the family knew it was time to take their products beyond borders.
Just as their parents once “dressed up” on Sundays to celebrate, their products, too, needed to be presented with the same care and attention. The introduction of the new logo, featuring the intertwined letters “C” and “F,” symbolized the family’s dual identity: part farmers, part chefs. This fresh look represented Cascina Fiume’s commitment to offering both authentic farming practices and culinary craftsmanship.
Carmagnola Peppers:
Since 2000, Cascina Fiume has been a registered member of the Consorzio di Tutela del Peperone di Carmagnola, the consortium for the Carmagnola pepper protection, ensuring they are grown according to a strict code.
There are four types of Carmagnola peppers grown on Cascina Fiume’s farm, each identifiable by shape and flavor.
The ‘corno’ or ‘lungo’ is yellow or red, exceptionally sweet, with a long, conical shape and is known locally as the Corno di Bue (the ox-horn).
The ‘Quadrato’ is green with a more flattened shape and a bitter earthly flavor.
The ‘Trottola’ is shaped like a spinning top, ripening to a deep red with a mildly sweet, and aromatic flavor.
The similarly flavored, ‘tomaticot’ or ‘tumaticot’ is a hybrid, with a flatter shape at the ends like a tomato, and is also yellow or red.
Each year, at the end of August, over 200,000 people gather for the Sagra del Peperone (pepper fair) in Carmagnola to celebrate the region’s deep agricultural roots and indigenous ingredients like the Carmagnola peppers. It was reported in 2010, during the 61st festival, that the town of Carmagnola was entered into the Guinness Book of World Records for the largest pepper soup at almost 2000 kg.
Gastronomic Gardener:
Cascina Fiume has centered themselves in tradition and mission-driven work. “Gastronomic Gardener” is a term Enrico uses to describe their work. Not farmers and not chefs, but a collective of both, bringing the best from field to table. Their philosophy is just as simple: “All we need is already here. The land provides us with everything we need to create exceptional products, and it is our job to nurture and honor nature by making the most of it. This journey from field to table is slow, deliberate, and deeply connected to nature’s rhythms. We take pride in every step of the process, from planting to harvesting, and finally, to sharing the fruits of our labor with you.”
Cascina Fiume’s efforts include an extensive list of values that have helped them earn the prestigious Slow Food Presidium for the prized Corno di Bue (Ox-Horn) pepper. Founded in Italy in the 1980s, the Slow Food movement is engaged to preserve biodiversity, promote sustainable agriculture, support local systems, encourage quality over quantity, increase education, and remind people of their right to enjoy food and the importance it has to culture.
Their approach is an example of how small-scale, sustainable farming can counteract the rise of industrial agriculture. Cascina Fiume’s work in protecting local food traditions and promoting food sovereignty ties directly into the broader Slow Food movement, ensuring that future generations will be able to enjoy the same high-quality, authentic foods.
Cascina Fiume has set themselves apart with one of its many missions: to create a clean and sustainable business. This includes both environmental and economic sustainability. Enrico believes that supporting the local community is essential to ensuring a prosperous future. Part of Cascina’s business is ensuring no waste at any step of the process. They utilize a closed production chain, operated on their property, managing cultivation, preservation, and distribution. Each step works toward a more sustainable food future.
“Transparency is the core of our work. It is visible in our glass jars, which clearly showcase the products inside, and in every aspect of our business. Transparency is the promise we make to our customers: what you see is what you get, without compromises.”
-Enrico
What is Agrodolce?
Translating to “bittersweet,” agrodolce is the Italian condiment you never knew you needed. Combining vinegar with some form of sugar (in Casina Fiumes case, a sweet wine) then adding fruit, nuts, herbs, and spices. Agrodolce is simple yet a sophisticated sauce that can be enjoyed in any medium.
Cascina Fiume uses this unique condiment in a number of their products, creating the perfect pairing for the Carmagnola peppers and vegetables alike. Sweet, acidic, smokey, it balances the rich flavors and creates a perfect dish, and a great partner to any main course.
Our Collection:
At Rogers we are pleased to announce the introduction of six of Cascina Fiume’s products to our catalog.
Agretti – Carmagnola bell Peppers in Agrodolce
Featuring the renowned Corno di Bui pepper variety, celebrated for its sweet, rich flavor and tender texture. The peppers are perfectly balanced with a sweet and tangy agrodolce. Offering a satisfying bite and subtle smokey undertones, these peppers are ideal as a starter or side dish.
Ortolana – Mixed Vegetables in Agrodolce
A blend of peppers, carrots, cauliflower, zucchini and spring onions preserved in sweet and tangy agrodolce. This vibrant mix is ideal as an appetizer, side plate, an accompaniment to antipasti spreads, sandwiches, or charcuterie!
Giardinetto – Piemontese Appetizer
A vibrant mix of peppers, carrots, cauliflower, zucchini, onions and tomatoes all mixed with extra virgin olive oil. The olive oil enhances the natural sweetness and earthy notes, while providing a smooth, silky texture. Enjoy hot or cold, Giardinetto is a great complement to any meal.
Crema Dolce di Porri – Carmagnola Leek Spread
A smooth, velvety texture with a delicate sweetness from the slow-cooked leeks. The aroma is subtly earthy, with rich, caramelized notes of leek that fill the air. On the palate, it delivers a refined balance of sweetness and mild onion-like flavor, creating a creamy, savory depth.
Crema Dolce di Cipolle – Sweet Onion Spread
A smooth and velvety texture with a rich, sweet flavor that comes from slow-cooked onions. The aroma is warm and savory, with deep, caramelized onion notes that invite you in. On the palate, it offers a perfect balance of sweetness and umami, with a delicate richness that lingers.
Bagnet Verd – Piemontese Parsley Sauce
Bagnet Verd Salsa Piemontese al Prezzemolo offers a fresh, herbaceous experience with a smooth yet slightly textured consistency. The bright aroma of parsley combines with subtle garlic and olive oil notes. On the palate, it delivers a harmonious balance of herbal freshness and rich olive oil, with a gentle garlic heat. This versatile sauce adds a burst of freshness, showcasing the
high-quality ingredients of the Piedmont region.
Written by: Eli Zelonish