![“How it feels to be back [in the orto]”](https://images.squarespace-cdn.com/content/v1/6798dc600ee428526476ab86/1769251664544-J2AQ6QKUSD0B45SOYC4I/IMG_0157.jpeg)
“How it feels to be back [in the orto]”
After months away, being back in the orto — our vegetable garden in Fabriano — feels grounding, seasonal, and full of quiet joy. This journal entry reflects on reconnecting with the land, the rhythms of growth, and what it means to live and work with the seasons in Le Marche.
On Not Overthinking It (and doing it anyway)):
I didn’t overthink moving to the other side of the world — and that might be the most important part. This is a reflection on timing, choice, discomfort, and why sometimes you just have to do the thing and work it out as you go.
Fabriano Friends · Osteria San Biagio
Finding a restaurant like Osteria San Biagio feels a bit like finding a needle in a haystack.
Quietly confident, deeply thoughtful, and built on integrity rather than noise, it’s the kind of place that reminds you why small-town cooking still matters. As part of our Fabriano Friends series, we share why San Biagio is the place we trust, return to, and send our guests to without hesitation.
A 💌 to the garden (and to oneself) from afar.
The garden has been reminding me of what abundance really looks like. There’s the brief, showy moment of flowering and fruit, yes—but most of a plant’s life is quieter, slower, shaped by endurance rather than display. We never call a resting plant a failure. Maybe we deserve that same grace.
Stolen With Love / Fabriano Friends Collection
A late-June bike ride, a few stolen green walnuts from the backroads to Sassoferrato, and a slightly guilty nod to Saint John — that’s how our first batch of nocino began. What followed was months of chopping, soaking, stirring, tasting (too often), and finally bottling a liqueur made for winter nights and generous gifting. A small, boozy love letter to Fabriano and the people who’ve backed our wild ideas at Fritto Misto Comune.
Slow Food, Le Marche & The Osterie d’Italia Guide
Slow Food’s Osterie d’Italia guide is out, and ten spots from Le Marche made the list, including our favourite right here in Fabriano Osteria San Biagio. We love what this book stands for: honest food, real people, and places worth travelling for. Buy the app, or better yet, the paper copy — and when you’re done, pass it on to a friend heading to Italy.
From Little Things Big Things Grow
Inspired by Emiko Davies, Fritto Misto Comune embraces direct bookings—building integrity, community, and authentic connections across Italy.
Three (Essential) Considerations for Your Orto
The seed rack at the garden center can be a dangerous place. That seed catalog that arrives in the mail? Don’t be fooled - it’s just as risky. I know because I've fallen victim to both (more than once) among countless gardeners, eyes bright with possibility, who buy hundreds of dollars worth of seeds, only to return the following season asking why their Swiss chard went to bolted (began to produce seed) untouched while their single tomato plant couldn't keep up with their family's appetite.
In Good Company: Our Favourite Fabriano Collaborators-WOODEN
The music drew us in, but the people made us stay. Wooden Bar in Fabriano is part cocktail haven, part community home, and 100% worth a visit—especially if you love soul, spritzes, and good company.
Why Growing Food Remotely is the Ultimate Oxymoron
There's something deeply ironic about trying to nurture a garden from 444 kilometers away. While the rest of the world celebrates the flexibility of remote work, I'm here learning that some things—like growing food—demand your physical presence in ways that no amount of technology can replace. Not even video calls to check in on the status of the aglione crop.
Our First Palio at Fritto Misto Comune: Already Planning for Next Year.
Well, that was a wild ride…..
The Palio di San Giovanni Battista just wrapped up here in Fabriano, and it was Fritto Misto Comune’s very first Palio season. We’re still buzzing from the energy, and already making plans for next year — because this festival isn’t just a medieval reenactment; it’s the lifeblood of this town. And we’re in it now.
A Toast to the Beginning - but really to all the people who help get us there.
A weekend of gratitude, connection, and celebration. Local makers, creative minds, and curious friends gathered to toast the beginnings of Fritto Misto Comune—and the future we’re building in Fabriano.
Why “Fritto Misto Comune”? A Story of Friendship, Food, and Fabriano.
Three people. Three accents. One cab ride in Turin that gave us a name—and a vision. “You’re a fritto misto,” the driver said, smiling. And just like that, our deliciously mixed journey began.