Vibrant green, exceptionally high in protein and as ancient as the Aztecs, spirulina has become the superfood of the moment. It appears in morning smoothies, pre-workout water and breakfast yoghurt for those who care about what they eat. Yet not all spirulina is the same — origin and cultivation method matter more than most realise.
This blue-green microalga is one of the oldest photosynthetic organisms on Earth. According to the FAO, it is one of the most complete vegetable protein sources available: 59 to 65 per cent protein by dry weight, containing all essential amino acids and boasting over 85 per cent digestibility — higher than soy, peanuts or any common cereal. It is also rich in phycocyanin, B vitamins, iron, magnesium and essential fatty acids.
The Aztecs harvested it from Lake Texcoco, calling it tecuitlatl, “food of the gods”. Today, in Italy’s Maremma, spirulina is being cultivated with the same respect for nature that defines the region’s finest produce.
At Fattoria San Lorenzo near Grosseto, Spirulina Becagli was launched in 2016 by the Site Holding family group. Grown on 480 hectares of certified organic land, it develops in closed tanks inside automated greenhouses where temperature, sunlight and aeration are monitored daily. Harvesting is automated, and gentle drying at around 40°C for eight hours preserves proteins, vitamins and bioactive compounds. Every batch is tested by accredited external laboratories, and the product is fully organic, free from additives and preservatives.
“Our goal was to take an already extraordinary product and make it excellent,” says Tommaso Becagli, CEO of Site Holding. “The Maremma gives us sun and clean air; we add daily care and respect for every stage of cultivation.”
Unlike much of the spirulina imported from Asia — often grown in open ponds and rapidly dried at high temperatures — the Maremma version offers complete traceability and superior nutritional integrity. In a country where the supplement market exceeds €4.5 billion and the global wellness economy has reached $6.8 trillion; consumers increasingly demand transparency and provenance.
Spirulina Becagli proves that a superfood thousands of years old can be cultivated with modern precision and old-fashioned Tuscan care — turning a ancient alga into a contemporary expression of quality and conscious luxury.
