OLIVA OIL.. EXTRA VIRGIN!!

     The olive was native to Asia Minor and spread from Iran, Syria and Palestine to the rest of the Mediterranean basin 6,000 years ago. It is among the oldest known cultivated trees in the world, being grown before the written language was invented. It was being grown on Crete by 3,000 BC and may have been the source of the wealth of the Minoan kingdom. The Phoenicians spread the olive to the Mediterranean shores of Africa and Southern Europe. Olives have been found in Egyptian tombs from 2,000 years BC. The olive culture was spread to the early Greeks then Romans. As the Romans extended their domain they brought the olive with them.

Olive oil was used for variety of purposes, including lamp fuel, pharmaceutical ointment and in rituals for anointing royalty, warriors and others. The term "messiah", used in many Mediterranean-based religions, means "the anointed one", perhaps referring to an olive oil-based ritual. Cooking with olive oil may not have been a purpose for the original domestication, but it began at least as long ago as the 5th-4th century BC.

Throughout the various civilizations, the olive tree and olive oil have occupied pivotal positions in the agricultural economy of Mediterranean countries and in their commerce with neighbouring populations. The Minoans of Crete were among the first cultures to achieve prosperity on olive oil, and Crete continues to be an important olive production area to the present day.

There are many different kinds of olive varieties from which oil can be produced, and each brings a unique flavor and quality to the oil. Olive oils described as ‘virgin’ are those that have been obtained from the original fruit without having been synthetically treated. Once the olives have been picked, pressed, and washed, no other process has taken place other than decantation, and centrifugation to extract the oil, and filtration.

Extra virgin is the highest quality and most flavorful olive oil classification. In chemical terms it is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).

The wonderful flavours of olive oil are what set it apart from all other vegetable and seed oils.

Try this amazing product made by a BIO Farm, Agricola Persiani. 

Atri, AbruzzI. ITALY

The Company is located in the outskirts of Atri, in San Martino, behind Gran Sasso’s peaks and facing the Adriatic Sea. The location, the soil and the climate make these hills  particularly suited to grow olive trees. The company reaches today an area of 20 hectares in which there are 6000 ca. olive trees of the main native cultivars.

The Persiani’s Company uses natural Organic fertilizers; no fertilizers or chemical treatments are ever used. Persiani is equipped with a modern oil mill in a continuous cicle.

Close your Eyes and Dream...

http://www.italysustainabletravel.com/#!persiani-bio-oil-of-olive/cok0 

AGRITURISMO CIGNALE, PENNE (PE), ABRUZZI

LINK

MAP

The strong connection with their land, the passion for the nature and the constant research aimed to enhance - in an useful way for oneself and for the others - the one’s own lifestyle, are all elements that have led Massimo, Andrea and Rita Mariani to greater together different and particular experiences in order to realize their ambitious project.  

This project is aimed at valuing the countryside in all its aspects through, for example, the excellent and organic production of legumes, cereals and vegetables, or through the careful selection of olive oils in purity, but also by giving the opportunity of tasting various delicacies in loco.

The adoption of techniques related to the geothermal science or the garden made by following the Pejrone’s model are only few examples of how the Agriturismo “Il Cignale”, interesting example of an ancient recovered farmhouse, succeeds in the challenge of making every innovation functional to the preservation and the enhancement of the landscape.

RISTOTRABOCCO CUNGARELLE, ABRUZZI

LINK

MAP

The 'RistoTrabocco Cungarelle' in Vasto (Chieti) was born from our immense love for the sea and its surroundings. 

Our idea, since we recovered this wonderful structure, typical of our land, is to offer the visitor the dream to re-evoke past seafaring traditions and make them re-live in a unique context.

Tasting typical dishes of the local cuisine on the beach or giving guided tours with fishing demonstration is for us a unique experience, to live moment by moment, in harmony with nature, enjoying every single moment as a pleasant detachment from the frenzy of modern times.

We propose a simple but genuine food, expertly tied to local products, from vegetables to wine, from fish to sweets.

Our intention is to offer a sustainable product, that welcomes customers and spoils them along a path that unfolds from dinner under the moon, lulled by the sound of the waves, to accomodation in structures on the sea that follow our philosophy.

In the future we will develop services to make our structure more accessible, such as raft trips along the Trabocchi Coast, excursions to the Regional Reserve of Punta Aderci or to the beautiful Tremiti islands, apnea stages, sport fishing and shuttle service from nearby beaches and much more.

We just have to give you the best. And you just have to live a little dream!

DROGHERIA BUONCONSIGLIO, ABRUZZI

LINK

MAP

The Drogheria Buonconconsiglio arises from a project of three young men passionate about gastronomy and with the desire of sharing this passion by proposing and serving a fine selection of products which displays the large bandwidth of Italian gastronomy.  

In order to preserve the gastronomical heritage of the entire cultural landscape of Italy, the Drogheria is home to an offering of delicacies, which result exclusively from an artisan and biological production.

Our products are selected among the country’s best artisans and distributors. As a result we propose a wide range of cheese, mainly raw-milk cheese and coming from local production. The choice of wine is based on labels which solely originate from biodynamic production and, therefore, without any addition of sulfur. The same criterion leads the selection of our beer: we propose only homemade, not pasteurized and lively  beer.   

As a result of our steady presence in gastronomy fairs as well as regular encounters with  artisans and producers, we have built a small network of “producer- friends”,  with whom we are collaborating – and, above all, it is our constant endeavor to keep at a high level the service that we offer to our “customer-friends”.

The synergic participation - which involves producers, ourselves and above all the customer who frequents the Drogheria Buonconsiglio - is what we consider as the most important part of our work and it is our greatest satisfaction and gratification to allow for this encounter and exchange. At the same time, the special relationship with our costumers constantly motivates us to improve and to discover new delicacies to propose in our store.

Our ambition for the future is to become an important point of reference for our customers and a place entirely dedicated to the education and enhancement in the field of gastronomy

BAGNI VITTORIA, ABRUZZI

LINK

MAP

We are Elisabetta and Luigi, seasoned travelers who have learned, through being hosted, how to host!

Bagni Vittoria was born from our own experience of the ideal holiday: in harmony with the local environment and with a strong sense of community, sharing the space, the landscape, tastes and emotions.

Bagni Vittoria is a Residence and B&B on the beautiful, unspoilt Casarsa coast, where small beaches alternates with millenarian rocks and approaches, still used by the local fishermen every day.

Bagni Vittoria has been built with respect for the local environment, our priority that of maintaining and safeguarding this area being careful to the flora and fauna of our surroundings; for this reason we only use natural cleaning ingredients such as Lemmon juice and vinegar and only use natural light and environmentally friendly light bulbs.

The B&B overlooks the sea from our spacious terrace where you can relax underneath ancient trees and enjoy delicious breakfasts and dinners under the starts all impeccably made by locally sourced ingredients and following local cuisine, such as fresh fish and organic vegetables.

Every aspect of your stay at the Bagni Vittoria is dedicated to your well being, mindful of nature and mod cons, such as free Wi-fi, so that you can relax in front of a good book and still communicate with the outside world through modern technology. Weather relaxing by natural rock pool, or playing with Jack, our adorable dog who seems to conquer the hearts of all of our guests, Bagni Vittoria is your ideal home away from home.

Persiani's Company - Bio native Olive Oil

LINK

MAP

The Persiani’s Company is a miracle made possible by a great passion: Mattia Persiani, professor of Law at the University of Rome, buys in Atri (Abruzzi, Italy) a land property in 1976. 

The property hosts a main house and has a large garden, a swimming pool, olive trees and fruit trees.

Mattia Persiani, thanks to scientific rationality and with the participation of his wife Helvia, born in Atri, has developed a sophisticated entrepreneurship developing high-quality agriculture, respectful of  the environment and traditions but also open to innovation.

The Company is located in the outskirts of Atri, in San Martino, behind Gran Sasso’s peaks and facing the Adriatic Sea.

The location, the soil and the climate make these hills  particularly suited to grow olive trees. The company reaches today an area of ​​20 hectares in which there are 6000 ca. olive trees of the main native cultivars.

The Persiani’s Company uses natural Organic fertilizers; no fertilizers or chemical treatments are ever used. Persiani is equipped with a modern oil mill in a continuous cicle.

The " St. Martin Bio Oil " is carefully prepared, respecting the natural cycle of growth and harvest: from the tree to the olive harvest, then to the grinding  in the stainless steel tanks with nitrogen and finally the bottling, all this  is make in the company!
The oil is a product of high quality which has been awarded prizes in Italy and abroad.

On the property there are three well decorated and stylish apartments for guests who seek tranquility in nature.

ATRI is a small town with an historical center, rich in history and art is only 6 km away and 11km from Adriatic coast.

SEXTANTIO ALBERGO DIFFUSO SANTO STEFANO DI SESSANIO

LINK

MAP

Santo Stefano di Sessanio is a fortified medieval village. It is located in the mountains of Abruzzo at 1250 meters above sea level, inside the Gran Sasso and Monti della Laga national park. The village is a classic example of an Italian medieval hill town, with perimeter walls encircling houses and squares. 

During the last century the “modernisation” of rural Italy compromised the architectural heritage of many of its countryside villages and towns. But Santo Stefano, like many more remote Mediterranean mountain villages, was deserted when its impoverished inhabitants left in search of work. Paradoxically, the abandonment saved the town from architectural abuse.

The project to conserve and revive Santo Stefano as an “albergo diffuso” involved a detailed plan to preserve the integrity of the village and its surrounding landscape. 

Working alongside local organizations such as the town mayor and the national park, we proposed special laws to prohibit any new construction. Our aim was to bring the village back to life and to welcome tourists,but without sacrificing Santo Stefano’s identity. To retain Santo Stefano’s local character all modern technology is hidden. We searched out original architectural materials, and our furniture and textiles are authentic items from the Abruzzo mountains. 

We have preserved traces of bygone countryside life in the fabric of the buildings - symbols of hardship which evoke the spirit of ancient rural life. One of our aims is to reflect Abruzzo’s rural traditions. This heritage has strong roots among the mountain people who cherish their pastoral culture. Part of our mission is to rediscover regional gastronomy. We have bought neighbouring land to produce local food, which is available from a restored building (a former cellar) in the centre of the village. In researching local culinary heritage and rituals, we have discovered a local cuisine where resources were few, but mixed in a great number of different recipes. Working with the Museum of the People of Abruzzo - and with the help and advice of the older residents from the area - we have revived artisan skills which go back centuries. Using only traditional raw materials, Santo Stefano’s weavers are producing hand made fabrics for use in our rooms, and to offer to the public directly from the workshop. 

Artistic and cultural events are an essential part of life in Santo Stefano. In partnership with the classical orchestra the Officina Musicale, we are developing a project called Ensemble in Residence, where we ‘adopt’ musicians and offer a season of concerts or events. The money raised from these performances will be used for non-profit initiatives. Our hope is that these events at Santo Stefano will become a beacon for an alternative way of enjoying both popular and high culture - a different approach to the clichéd and folkloristic tourism which has overtaken many Italian hill towns.While you are visiting Santo Stefano, why not take advantage of some of the excursions we have on offer, including trips into the countryside, mountain biking, trekking in the mountains and horse riding. 

We offer a variety of excursions and trips into the cowntryside mountain diking, trekking in the mountains and horse riding. Santo Stefano di Sessanio is inside the beautiful Gran Sasso National Park.The area is rich in natural, unspoiled countryside. Since the war the dignity and character of many southern Italian hill towns has suffered at the hands of unsympathetic tourist development. New houses built on the periphery of historic villages have compromised the relationship between the urban landscape and the countryside. Many ancient town centres have suffered from poor quality development. Original features were often removed, stripping buildings of their history. A lack of proper planning meant that new buildings did not reflect the local architectural style.

The national government failed to intervene; preferring to focus on Italy’s classical heritage and unwilling to recognise the importance of rural architecture and its relationship with the landscape. Where poverty led to the villages being abandoned no new construction took place. This has left an opportunity for conservation – the chance to preserve these historic hill towns for the future.