One cannot think well, love well, sleep well, if one has not dined well.
(Virginia Woolf)
Mother and daughter Laura and Alessandra, lovely couple of entrepreneurs, are finding success, making organic products more popular in Rome. Based in the heart of Rione Prati, a stone’s throw from St Peter Basilica, the pair have been working non-stop on A Modo Bio, their fast food store.
But A Modo Bio is not an ordinary fast food store. Fast food is universally recognized as being artificial and unhealthy. But A Modo Bio is trying something different: All menu items are certified as organic. It’s a fun discovery zone that elevates food shopping, bringing together the concepts of street food and healthy eating. Shelves are stocked with a winning combination of fresh delicacies that you simply cannot find anywhere else in town.
Organic food is not just a trend. This could be the future of fast food in a world that is rapidly realizing the truth about chemical agriculture and the damage it causes to human health. The latest studies to examine the merits of organic foods have come down decidedly in its favor, finding that organic versions have more antioxidants and less pesticide residue than the non organic ones.
The term organic does not refer to a health claim or a food group. Organic simply defines a way of growing, processing, and handling food. It can be applied to fruits, vegetables, meats, dairy products, oils, spices, and grains.
We asked Alessandra some questions about the principles and the mission of the company.
Can you describe what you serve to your customers?
We offer organic and sustainable product from local farms: domestic artisanal cheeses and charcuterie using pastured animals from local responsible farms, home-made sausages, bacon, pates; soups, sandwiches, salads, and prepared foods; fruit and vegetable juices, fruit salads and yogurt. Everyday we rely on local and selected producers and farms to ensure quality.
For prepared foods, with the help of the chef Marcello we have created a menu aimed at meeting diverse tastes and dietary requirements. Variety and availability depend on ingredient seasonality, and if you desire, each item can be made gluten-free, dairy-free or vegan.
What qualities or characteristics make you a successful business owner?
We are passionate about selecting only the highest quality products and only sell products that we serve in our home. We also constantly strive to discover new products from small-batch and local food producers in order to broaden and improve the store’s selection and allow you to rediscover the great taste of our grandparents’ era.
What do you love most about your job?
Working here has never felt like a job to me, I’m constantly learning about managing, about food, and about myself. We have created a welcoming and transparent environment where customers can be sure of the origin and quality of what they eat, and where we share our passion for good, honest, and healthy food. We constantly receive excellent reviews and feedback from our customers.
What obstacles do you encounter the most?
Sometimes people don’t really know what they are getting from organic. What does it represent? We often inform and educate customers about organic benefits, whether it’s the environmental benefits, climate change, animal welfare, or in terms of personal health. Fortunately even the more skeptical client always come back after tasting the difference.
Are there any down sides in your job?
Another problem is that organic has been equated with expensive. That’s not always true, since you have to consider the value for money. For example, sandwiches and shakes often get a bad reputation as junk food, but here they are healthier by using grass fed beef or by sourcing local cheeses and breads made without GMOs.
What is the most rewarding part of owning your business?
Turning our vision for a more personal, thoughtful, and healthier approach to food into a reality, and the daily positive feedback from our customers.
Food safety is a big concern for me and my mother. The more you learn about industrial food scandals, the more concerned you are, and the more you want to change your diet.
Laura and Alessandra are setting a new standard without resorting to clever marketing. Instead, they are simply sourcing high-quality ingredients from foods grown the way our ancestors grew them.
