• Liquors and spirits
• Fruit juices and syrups
• Processed fruits
• Processed vegetables
• Sauces and condiments
• Honey
• Jams
Established in 1987 as one of Italy’s first organic cooperatives, "Il Frutto Permesso" now federates 15 family farms that stretch from the alluvial plain of Bibiana (360 m) up to alpine meadows almost 2,000 m high in the upper Val Pellice.
This broad altitude range allows the group to harvest fruit, vegetables, and forage in staggered seasons while safeguarding soil fertility and water resources under continuous ICEA inspection.
Across its 30 ha of orchards and gardens, the cooperative cultivates more than twenty disease-resistant apple cultivars, heritage pears such as Runsè and Martin Sec, soft fruits, open-field vegetables, and old maize varieties like Ottofile.
Livestock completes the cycle: Piedmontese Fassone cattle, free-range pigs, sheep, and apiaries rotate through pastures and cover crops, closing nutrient loops and protecting local biodiversity.
Orchard Fruit: Crisp Pinova and Gold Rush apples add a bright, malic edge to pork roasts or duck confit; poach perfumed Abate Fetel pears in Nebbiolo and spoon them over blue cheese; scatter just-picked blueberries into a warm barley “orzotto” where their acidity lifts the grains, or caramelise late-summer peaches for a fragrant crostata.
Garden Vegetables & Jarred Preserves: Flame-roast Carmagnola peppers, peel, and drizzle with anchovy fillets for a classic antipasto; stir a spoonful of the co-op’s tomato-and-vegetable Antipasto Piemontese through short pasta for a five-minute supper; finish winter cavolo nero with a ladle of their ready soffritto base and blitz into a velvety green soup.
Heritage Grains & Stone-Milled Flours: Whisk rustic Ottofile cornmeal into a slow-cooked polenta that pairs perfectly with braised Fassone shin; bake the stone-ground soft-wheat flour into crusty pagnotte, whose nutty crumb is a delight with a smear of raw-milk robiola; fold chestnut flour into crêpes, then fill them with apple compote for an alpine dessert.
Pasture-Raised Beef & Pork, plus Salumi: Fassone rump hand-chopped as battuta al coltello with lemon zest and grassy olive oil; braise pork shoulder in lightly sparkling apple cider until the meat strands and the liquid becomes a glossy glaze; dice whole-hog salami into a pumpkin risotto where its gentle smoke perfumes every grain.
Raw-Milk Cheeses & Farm Honey: Drizzle wildflower honey over semi-mature tomme to accent its lactic bite; pair fresh caprino with thin slices of pear and a crack of black pepper; shave aged, nutty Pecorino cheese onto roasted root vegetables, letting a final thread of acacia honey bridge sweet and savory.
Craft Juices, Ciders & Apple Vinegars: Chill unfiltered apple juice for a breakfast spritz with lemon balm; pour low-alcohol cider alongside fried river fish—the fine bubbles cleanse the palate; finish lentil and farro soups with a dash of barrel-aged apple vinegar for a bright, orchard-fresh tang.
Il Frutto PermessoVia del Vernè, 1610060 Bibiana (TO)Italywww.fruttopermesso.com