The farm of Torre Colombaia, located in Umbria, has been in existence since 1987 and, together with LaSelva, is one of the pioneering organic farms in Italy. Cereals and pulses are grown here in "ranco", a method of cultivation favoured for centuries by Benedictine monks in wooded groves that protect the crops from strong winds. Torre Colombaia makes flour and pasta from ancient wheat but also tamari and miso using lentils and chickpeas. The farm is home to one of the few vegan restaurants in the area as well as to a "diffuse museum" of the fauna and flora of the fields.

Alfredo has written a book about his commitment entitled Perché Proprio (B)Io? (Why Organic? Why me?). Here is a short extract from the foreword by Carlo Petrini, founder of the Slow Food movement:

The story of Alfredo Fasola Bologna is the story of a life dedicated to quality agriculture, sustainable food production and respect for the land. Even though his was the fist organic farm in Umbria, he never stopped trying to learn and understand what it means to produce food, the energy of life […]. The story of Alfredo and his farm is also, and perhaps above all, the story of a love for the territory in which he lives.