Conserveria Castiglion Fiorentino

The Cannery of Castiglion Fiorentino It is a special laboratory where about twenty girls and boys prepare preserves, jams, marmalades and fruit juices. Here, young people with intellectual disabilities or autism spectrum disorders find employment and independence, learning about the art of gastronomy and Tuscan culinary traditions. All this is done with respect for seasonality, traditional recipes, and a focus on locally sourced organic ingredients.

The heart of the project is the food processing plant in Castiglion Fiorentino, a town of just over 13 inhabitants in the province of Arezzo. It was here that, in 2005, the association Special Boys Onlus has chosen to invest in diversity, enhancing the skills of people with autism and offering them the opportunity to acquire true artisanal expertise. This experience has led to the creation of a line of medium-to-high-end products, aimed at those seeking quality, short supply chains, organic products, and cuisine deeply rooted in the local area.

The shelves of the 130-meter-long laboratory are filled with jars of sauces, savory spreads, jams, fruit juices, and canned fruit. The cold storage rooms hold traditional Tuscan ready-made dishes: Chianina beef strips with olives, pappa al pomodoro, bread soup, and eggplant parmigiana.

He talks about the strength of this project Sara Rapini, manager and creator of the Conserveria, explains how the kids come to the workshop with enthusiasm and a desire to do things. "They smile at the simplest things," she explains, "because there are few opportunities outside of here. It's not true that working with people with disabilities slows down production: that's a myth that needs to be dispelled." The Conserveria was born from a personal story: When Sara's nephew was diagnosed with autism spectrum disorder, she experienced firsthand the social stigma and lack of inclusion. From that experience, the idea of creating a place capable of offering new, dignified, and concrete opportunities was born.

After years of growth, a crowdfunding campaign for a new sterilizer, and regional funding, the Conserveria has taken a further step: a Bistro Truck, a fully equipped traveling kitchen that takes the project's products and philosophy on tours around Tuscany, including fairs, markets, and events. The truck, equipped with an oven, stove, refrigerator, and pasta cooker, is a true professional kitchen on wheels. Here, the young people can not only showcase their preserves and ready-made dishes, but also try their hand at serving and interacting directly with the public, a crucial experience for independence and building interpersonal skills.

The Bistrot Truck represents a natural evolution of the project: a new form of inclusion, capable of introducing more people to the quality of the products and, above all, the stories of those who make them. It's also a way to reconnect with the experience of the now-closed Bistrot dei Ragazzi Speciali in Arezzo, transforming it into a more streamlined, sustainable, and itinerant version.

Meanwhile, the project continues to build local alliances. For example, a recent collaboration with the company Wines of Tuscany, which supported the marketing of the products and co-designed a jam made with locally sourced fruit from the Arezzo countryside and aloe arborescens. And while sales increase and the Bistrot Truck travels around Italy, the Conserveria looks ahead: the goal is to hire more people on a permanent basis and create a family home next to the laboratory, a place to live independently after working hours.

(Featured image accompanying the text taken from the La Conserveria Facebook page)

Cannery: How autistic children prepare delicious food

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