ONCE UPON A TIME...

...there were some beautiful apples that grew in South Tyrol/Sudtirol. The fruit of unspoilt  nature and offspring of tradition,they grew to be naturala and delicious. No one knew about them, because they did not have a name...

Then MARLENE & MELINDA CAME!!!

Success is guaranteed with this simple recipe prepared with natural ingredients from “Cucinare nelle Dolomiti. Le migliori ricette dal cuore delle Alpi” (Helmut Bachmann, Heinrich Gasteiger and Gerhard Wieser, ed. Athesia).

100 g of butter - 3 egg yolks - 1 sachet of vanilla sugar - 150 g of sugar - 3 egg whites - 1 pinch of salt - 150 g of flour - 70 g of finely grated hazelnut - 25 g of ground poppy seeds - 1 sachet of baking powder - 100 g of grated GOLDEN apples - butter to grease the moulds - flour or grated hazelnut

Method:

Pre-heat the oven to 180°C. Using a mixer, beat the softened butter with the egg yolks, the vanilla sugar and 50 g of the sugar. Lightly whisk the egg whites with a pinch of salt and 100 g of sugar and beat until it forms soft peaks. Mix the flour, hazelnuts, the freshly ground poppy seeds and the baking powder. Using a wooden spoon incorporate the flour and poppy seed mix, followed by the apple and the whisked egg whites. Grease the moulds (5 cm in diameter) with the softened butter and sprinkle the insides with a little flour or nutmeg. Fill with the mix and cook in the oven at 180°C for 20 minutes.

CHESTNUTS

    The chestnut is a highly estimated and nutritious fruit and is for this reason frequently used in the flavorsome cuisine in north Italy. The chestnuts are also referred to as the “cereal that grows on the tree”. With good reason, as this fruit has been known for its nutritiousness since ancient times. In addition, for a very long period of time it used to be the staple diet of farmers.

Some time ago mountain farmers used to cultivate fruits that in harvest period could simply be collected. One of them was the chestnut which, in the course of time took pride of place in the gastronomy of the Trentino Alto Adige region. There are numerous dishes in the cuisine of the Trentino Alto Adige, prepared on the basis of chestnuts. These plates range from starters to sweets such as chestnut creams, chocolate, “marron glace” (iced chestnuts) to candied fruits, treacle, chestnut beer and liquors. And last but not least, the roasted chestnuts.

The chestnut harvest period goes from the end of August to well into November. In this period, the delicious fruit is frequently celebrated and highlighted in village fairs and other events.

All this amazing products come from the natural territory. This is primarily bacause of the excellent climatic conditions and the richness of the soil, and also because of the care that we take to follow nature's rules, both for organic and integrated cultivation.

Never forget Boletus edulis, better known as Penny bun, or Porcino! Meaning of purity of the Mountains and ground. Boletus edulis, like its name implies, is an edible mushroom. Italian chef and restaurateur Antonio Carluccio has described it as representing "the wild mushroom par excellence", and hails it as the most rewarding of all fungi in the kitchen for its taste and versatility. Considered a choice edible, particularly in France, Germany and Italy, it was widely written about by the Roman writers Pliny the Elder and Martial, although ranked below the esteemed Amanita caesarea.

So, if you decide to see, taste and smell these Masterpieces of Nature what best way to get where they grow up...North of Italy, especially Trentino and South Tirol are the core of them, pure environment colorfully and unique tastes!!

Choose a destination that cares of it, where sustainability is a Must and Nature is untouched!! 

We have found one for you:

http://www.italienoekoreisen.com/#!feldmilla/c1z9i

DROGHERIA BUONCONSIGLIO, ABRUZZI

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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

Persiani's Company - Bio native Olive Oil

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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.