Fat of The Land, Contorni S1:4
May 28, 2026
“Contorni.” The side dishes, or the surroundings. In this fourth episode of our series Fat of the Land, we turn towards the question of taste: how it is cultivated and remembered. Through conversations with Carlo Montesanti of Slow Life Family Farm and Arianna Gelpke of Corzano e Paterno, the episode traces the shifting contours of Italian food culture amid tourism, commercialization, supermarket convenience, and the global appetite for an imagined “Italian cuisine.” What happens to taste when food becomes spectacle, an export or a brand? And, what tastes are lost? Can they ever be reclaimed?
“Mother Earth is really asking us to touch the soil… it’s not just enough to pray. We need to put our hands in the soil.”
Moving across Sicily and Tuscany, this episode reflects on taste as not just as a matter of preference but as a way of reading the earth. “Contorni” provokes us to consider taste in all of its forms: sensorial, cultural, economic and ecological. What desires for taste reveal about hunger itself: hunger for nourishment, nostalgia, identity, and connection to a place past… or of the now.
Fat of The Land is a series that asks us what we mean when we look for connection between people and the land. Following a desire for real relation, for deliciousness, and for slowness, each episode traces what happens when we follow this desire.
Biographies
-
At Slow Life Family Farm, we carry on the legacy of a 2nd generation family of guides, deeply embedded in the history and nature of Sicily. Founded by Carlo, a renowned historical and nature guide, and Jessie, an expert in natural plant uses, our farm is a living testament to a life intertwined with the land. Our mission is to cultivate not just organic produce but to foster a community around the authentic Sicilian way of life, integrating age-old traditions with sustainable living. Born in Siracusa, Carlo is an esteemed English-speaking guide in Eastern Sicily, known for his work with BBC nature documentaries and Netflix’s Chef’s Table series. With a passion for the traditional uses of plants.
-
Arianna Gelpke, along with her family, produce slow wine, cheese and olive oil and offer agriturismo at Fattoria Corzana e Paterno, located in Val di Pais in Tuscany.
-
Ayana and her daughter spend their days exploring the wilderness of Coastal Alaska (US) while strategizing ways to halt large-scale industrial projects within wild salmon habitat. She is the co-founder and host of For The Wild, an independent slow media project and podcast devoted to land-based protection, co-liberation, and the tender work of remembering our place within the living world. Through over a decade of intimate dialogue with visionaries, knowledge keepers, and artists, Ayana brings forth stories that awaken reverence, ignite resistance, and dream toward a future shaped by reciprocity and collective care. Her work is rooted in devotion; to the Earth, to truth telling, and to the quiet transformation that comes from listening deeply.
Credits
For The Wild is created by Ayana Young, Victoria Pham, Erica Ekrem, Julia Jackson, and Aurie Bittle. This episode is brought to you by generous sponsorships from Ritū and Terra Elaÿa.
Ritū is a nourishing daily drink made from ancient plants cultivated long before coffee existed — roasted chicory, barley, shade-grown cacao, amaranth, maíz morado, and mesquite blended into a morning cup that honors the land it comes from, delivered in a compostable bag that returns to the earth.
Ritū built a custom landing page for us and would like to offer For The Wild listeners 25% off their first month with code FORTHEWILD25. To order yourself some Ritū, head over to drinkritu.com/forthewild .
Terra Elaÿa is a sanctuary where ancient ways meet the needs of our time. We emerge at this time of crossroads, standing as a space for the transformation, renewal, and re-enchantment of the human spirit. Located in the heart of southern Italy, we provide a place to come into a deeper relationship with life: to slow down, listen, and restore embodied wisdom.
Head to terraelaya.com to learn more about upcoming Terra Elaÿa experiences or to host an event.
Behind-the-Scenes Extras
In this bonus mini episode, Ayana speaks Ester Manni, who works at Fattoria Triboli near Florence. Esther explains their agricultural practices, including using organic and regenerative techniques to produce high-quality extra virgin olive oil.
By joining us on Patreon, you get early access to episodes, reflection prompts, five Fat of The Land Digestivos (mini audio episodes on craft, tradition, conscious tourism, regenerative farming, truffle hunting). Patreon membership also gives you access to our zines, archives of extended episodes, and more.
Digital Zine
Launching in June
Listen to the series…
