Thanks to the inspired collaborations among Civitella’s new head chef, Debora Ventanni, her colleagues in the kitchen, Patrizia Caini and Alice Alunni, and Civitella’s extraordinary gardner and groundskeeper, Marco Alunni, Civitella continues to make great strides towards a chilometro zero food program. The vegetable garden has nearly doubled in size from last year, and for the first time, we grew chickpeas, peanuts, watermelons, and more. Already three groups of Fellows have been nourished from this bountiful plot, and now we move into the season of kale and squash and mushroom foraging. Meet Marco in l’orto below for a peek into his world…
