Local Ambassador Stories: Bruno Rossi, Chiusi

The passion for olive oil and the challenge of quality

“Life without passion does not exist.” With these words, Bruno Rossi explains the guiding thread of his story: a journey made of courageous choices, experiments, and a lot of dedication. This is precisely the foundation of the new series of interviews with the Local Ambassadors, guardians who reinterpret the territory with creativity, entrepreneurship, and innovation.

With this conviction, Bruno Rossi tells his story as an extra virgin olive oil producer: “I have invested all my passion into this activity because in my life I have been lucky enough to choose to do things I love, like being a football coach. Even in this case, I never feel alone, even though I often act independently: I do it for myself, and those who come after will see.” Twenty years ago, Bruno bought his first plot of land. After fifteen years of field experimentation, he began bottling oil from a particular cultivar, the Minuta di Chiusi, combining expertise, dedication, and a great deal of patience.

The Choice of the Olive Tree

“When I started my journey as a farmer, I also had a vineyard available, but I chose the olive tree. I like vineyards a lot, but I consider them more difficult to manage. With olive oil, I already had some expertise, and thanks to family tradition, I wasn’t unfamiliar with it. So I decided to start with the existing olive trees and then plant new ones, making mistakes and learning along the way.” Cultivation led him to visit many mills, to understand processing methods, and even to consider building his own, a project that would have required too many resources.

“Olive oil has enormous potential. It is a delicate product, and quality depends on the season, field practices, and above all, timeliness: the same evening the crates must arrive at the mill,” he says, “because every extra hour means oxidation and loss of freshness.” At this time of year, his days are long and tiring, spent waiting in line at the mill and returning home late at night – but necessary to obtain a product that meets the standards he cares about.

Bruno is convinced that the mill is as crucial to oil as cultivation itself: the water temperature, the cleanliness of the equipment, and the attention of the workers decisively affect the final yield. “Those who work the land do it all year round, and I am protective of the things I care about.” For this reason, besides tending to his fields, he is always experimenting with new solutions, convinced that true value lies in the balance between technique, machinery, and human sensitivity.

The Strength of the “Minuta”

The heart of Bruno Rossi’s farm is the Minuta di Chiusi, an age-old cultivar typical of this territory: hundreds of monumental trees shape the landscape around Lake Chiusi. “Minuta just like my farm – given the numbers, I could almost call myself an amateur,” says Bruno, who manages 4 certified hectares in organic conversion, with the goal of becoming a professional farmer (IAP) and growing gradually.

“The olive fly is the number one enemy of olives, but it barely affects the minuta because it has small drupes. The problem with the minuta is its low yield: a quintal of olives can produce only 7 kilos of oil, while other varieties can reach double that. So in the past, especially after World War II, the minuta was abandoned in favor of more productive cultivars. But for me, the value lies here: creating a different, authentic product born out of passion and care.” Not by chance, in 2023 he decided not to bottle: “The oil was not up to the standards my customers expect. I don’t use chemical treatments, and time can work against me, but I would rather give up a harvest than lower the quality.”

“I am also working to improve communication: I am creating a website and a brochure because, although I am from another generation, one must live in the present. I don’t have huge land, but I want to grow slowly, step by step, without making irreparable mistakes. My goal is to make a good product and introduce it to as many people as possible.”

The Slow Food Community for the Enhancement of the Minuta di Chiusi Olive

An essential aspect of Bruno’s work is collaboration. He is an active member of the Slow Food Community for the Enhancement of the Minuta di Chiusi Olive, a group of about 20 members, including producers, restaurateurs, and traders, committed to preserving a cultivar at risk of extinction. The Minuta is a centuries-old tree, incredibly resilient to pathogens and extreme climatic conditions, worthy of protection for its organoleptic qualities as well as for its deep roots in the territory.

There are two people with whom Bruno has especially shared this project: “Federico Massoli, President of the Community and sales manager at Podere Ricavo, an important point of reference from whom I have learned a lot and thanks to whom I continue to grow in many aspects. And Fabio Cenni, from Colle Santa Mustiola, who, with great generosity, contributed to the recovery of the cultivar, laying the foundations for its revival.”

In the coming days, the olive harvest will begin – the most important moment for producers like Bruno, who wait an entire year to see the result of their work. And then, to taste it. This is the best time to plan a visit to farms and mills, to taste the olio novo and experience a true celebration in Tuscany.

The Ambassador’s Place of the Heart

“My favorite place in the Valdichiana Senese is without a doubt Montefollonico, especially during the olive harvest: the hills seem to shine, and I never get tired of seeing them.”