INCUSO creates and distributes foods resulting from a careful design of production processes and new sustainable relationships: our mission is to bring design tools into the agri-food sector to redesign the value chain and restore economic and cultural dignity to the supply chain.
Centuries-old abandoned olive groves and uncultivated lands tell the story of struggling communities. In 2011, while traveling through the Belice Valley, Pasquale Bonsignore, founder of INCUSO, witnessed this desolation firsthand.
He was moved to act. This sparked a journey of research and relationship-building, leading to a deep understanding of the main local challenges: the agricultural supply chain was fragmented, the market undervalued products, innovation was nearly absent due to scarce resources, and there was an excessive attachment to a nostalgic tradition that never truly existed.
INCUSO is a young company, free from the constraints of the past. This freedom allows us to set an ambitious goal: to innovate outdated production processes and transform raw materials into more than just food – into tools that generate income for small-scale farmers, enhance the land, and revive often-forgotten areas.
We believe traditions are valuable only when they can evolve. For us, innovation doesn’t mean abandoning the past, but transforming it into a resource for the future.
That’s why our name is inspired by the ancient coin-striking technique of Selinunte, the Incuso, a symbol of authenticity and value. Just as coins left a lasting mark, we aim to leave our mark in the agricultural world, turning crops into opportunities.
Our goal is to create a sustainable production model that puts people and territories at the center, ensuring prosperity and balance in the long term.
The INCUSO method is simple but radical and draws inspiration from design:
Our journey began in Castelvetrano, in the province of Trapani. Here, we studied the market and innovated the production process of extra virgin olive oil.
In 2016, we broadened our scope to Pantelleria, an island in deep difficulty, choosing to work with capers, oregano, and Zibibbo raisins. Later in Campania, we worked on transforming four varieties of red and yellow tomatoes.
