CASCINA GILLI, PIEDMONT

Cascina Gilli is located in Castelnuovo Don Bosco, in the Monferrato, on a spine of hilltops of  white soil completely grown by vineyard.

Gianni Vergano has bottled his first Freisa in 1985 and since then, going trough his patience and passionate effort, worked for the preservation and requalification of grapes that were almost extinguished elsewhere: Freisa, Bonarda Piemonte and Malvasia di Schierano.

Is particularly because of the  Freisa that Cascina Gilli stands as one of Asti´s most influential wineries.  We are so well known for Malvasia Gilli, a dessert sweet wine that is characterized by his intriguing aroma and freshness.  

Our engage and competence in wine production, including an excellent Barbera d´Asti, has been confirmed both by many and loyal costumers and gratifying judgments from the most well-established wine guides, with the result that Cascina Gilli stands as one of Asti´s most prestigious wineries.

The winery, completely surrounded by vineyards, is structured by a modern but well concealed from the outside wine-cellar and by the eighteenth-century Villa that has been just restructured.

In here are located two spacious rooms where we offer our wine tasting to our guests.

The measures took to restore the Villa have fully respected the original configuration in order to lessen its impact on the landscape and the surrounding area.

The farmhouse is always ready to welcome the numerous tourists which want to discover this beautiful spot in the Monferrato that offers at the same time examples of Romanesque art and together sits in the deep untouched nature. 

Near Cascina Gilli you can find Vezzolano Abbey a beautiful treasure of Romanesque Art. 

Accommodations for short time are also possible in the farmhouse, enjoying the magnificent quiet surrounded by vineyards.  

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 

TEXTILE COOPERATIVE SU MARMURI, SARDINIA

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The Textile Cooperative Su Marmuri was founded in 1971. Its aim is to preserve the textile traditions of Ulassai  Village; it is the longest running Women's Cooperative of Sardinia.

The artifacts are made with the weaving technique called "a Pibionis" (grapes), whose names comes  from the characteristic embroidery design. The focus has always been to produce textiles with very high quality standards, paying particular attention to the fineness of the materials and the subtlety of the combs. Each garment, highly crafted, is made with locally found natural materials: Sardinian sheep wool, linen, cotton, hemp and silk. 

 

The variety of the production is very wide; it includes carpets tuttopieno and semipieno , bedspreads, curtains, tablecloths, towels etc etc…. The patterns of the textiles come either from the wide repertoire of ancient textile Sardinian tradition or from the creativity of local artists, among whom the great Maria Lai, who are developing new patterns  starting from their own decorative tradition. In the case of Cooperative Textile Su Marmuri tradition and innovation are working together towards a new rise of Sardinian contemporary arts and crafts.

 

URBINO RESORT, MARCHE

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Urbino Resort is the result of a meticulous restoration that has brought to light the farm houses of an ancient village, otherwise destined to be abandoned. It was not just a restoration but rather a work that has given new life and new function to the rural village.

Through a meticulous and philologically respectful restoration by the architect Massimo Bottini and a passionate work of Bruscoli Interior Design coordinated by the family, the former farming village has found its understated elegance, opening the doors to guests in the fall of 2007.

Thanks to a previous restoration, also the XIV century’s Abbey dedicated to Sts Philip and James was re-opened. Particularly striking is the festivity of ‘Our Lady of the Giro’, which has in this small church a key stage. It was in 1993 that Antonio and his son Gianfranco Bruscoli began the restoration of the Abbey, continuing, since about 1996, with the recovery of the other buildings.

The result is a Resort that beautifully combines contemporary taste with the intact charm of the past centuries’ atmosphere, respecting the natural setting and its historical roots but also the most advanced quality standards.

Located in the heart of Montefeltro area, within the Ss Philip and James’ estate and the Badia Wildlife Oasis (SIC area), URBINO RESORT is the perfect place for a holiday between nature, culture and wellness.

Consisting of 6 farm houses, for a total of 32 living units, Urbino Resort is a site dedicated to hospitality of excellence and to the enhancement of one of the most enchanting places in Italy.

The Resort is part of three hundred and sixty hectares of natural environment, organically farmed, and it respects the natural setting by using eco-friendly means. It is equipped with solar panels and photovoltaic system, rainwater gatherers for irrigation and systems for recycling waste material.

Urbino Resort also offers a Wellness Center, got from the ancient barn of the village, an Eco- Shop offering the products of its farm and other small local organic farms, and a wonderful botanical garden.

Within the Sts. James and Philip's estate, surrounded by three small lakes, there is "Urbino Lakes Restaurant and Pizza", where the Michelin-starred chef Stefano Ciotti nicely combines its culture, tradition, authentic flavors and territory.

Coming soon is the new equestrian tourism center "Urbino Horses", surrounded by unspoilt nature.

RISTOTRABOCCO CUNGARELLE, ABRUZZI

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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!

MONESTEVOLE, UMBRIA

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Tribewanted was born as an online community of like-minded people looking to crowd-fund a real world sustainable community.

We explored ways to make the Tribewanted model sustainable, not only socially and environmentally, but also financially, to bring long-term benefits to our communities and to the local workers. We wanted to prove that a more sustainable model is not only possible but desirable.

In order to increase the appeal of our locations, and in order to show that it is possible to live sustainably also in our own backyard, we have launched an ambitious project: transforming the XVth century hamlet of Monestevole, in Umbria, Italy, into a sustainable community. 

The goal is to give our members a more accessible location where they can learn about sustainability and get their hands dirty, while at the same time enjoying the traditional Umbrian cuisine and culture of farmers, horse-lovers, artisans and musicians. 

The ethos of Tribewanted is to protect the local environment and promote the local culture, while we adapt the project to the local traditions.

Will the model work? Only time will tell. We aim high, and perhaps will only settle half way. But in the meantime, we are living how we want to live; when you love what you do, you don't work a day in your life. Join us. Lets build a tribe.

BIGNOTTI GASTRONOMY, LOMBARDY

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My father started our activity in 1963, originally as a butcher shop and it wasn't until my brother and I became involved that we have turned into what we are now, a full gastronomic experience offering and promoting all sorts of locally sourced produce and traditional plates, entirely hand made, 

spanning from our own cured meats (such as salame, salamino and cotechino), to grilled dishes which are rooted in the peasant culinary tradition, and which include fish from the nearby Lake Garda.

In 2005 (inspired by Sergio, a local cheese-maker) we started to produce our own cheese, made by hand in our in-house dairy which we built in the old slaughter house, and now we take great pride in our traditional cheese-making - all our cheeses are made respecting life's natural cycles and reintroducing 

artisanal production methods: the freshly milked, fire heated milk from cows and goats and natural slow maturing processes add genuine taste and value to every cheese we make.

Buon Appetito!
From Bruno and Gianpaolo

TERRE DI TRAIANO, APULIA

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The idea behind the Masseria Terre Di Traiano project was that of telling the story of the Adria region through the eyes of one of its oldest families, the Spagnoletti-Zeuli, an ancient italian family originally from Rome and Naples, now in its 8th generation.

The family's relationship with Adria dates back to the end of the 1700's, when, as personal administrators to the Duke Carafa of Andria, they accumulated considerable stretches of land on the Via Traiana.

This uncultivated land, which had been used as pasture for centuries, was eventually transformed into olive, almond groves and vineyards by the following Spagnoletti-Zeuli generations, until, in the 1800's, with Italy's unification, the family considerably expanded the main property, the Posta Torre Di Bocca, adding more farming out-buildings, a granary, a chapel, barns and stables.

Eventually, in between the great world wars, the stables were transformed into an oil mill and the cellar was equipped with modern machinery, an update which saw the family through the hardships of the 30's recession, and after the Second World War brother and sister Ascanio and Teresa Spagnoletti-Zeuli maximised the potentials of the local well to irrigate all 140 hectares of the Masseria.
And now we come to the latest generation, who, in 2004 introduced the new Agri Tourism, in harmony with the family's heritage and with nature, which is why we have embraced organic and biological certifications from the start. 

Our restaurant serves dishes exclusively made with locally sourced ingredients and our extensive system of solar panels throughout allow us to be completely self sufficient energy wise.

his uncultivated land, which had been used as pasture for centuries, was eventually transformed into olive, almond groves and vineyards by the following Spagnoletti-Zeuli generations, until, in the 1800's, with Italy's unification, the family considerably expanded the main property, the Posta Torre Di Bocca, adding more farming out-buildings, a granary, a chapel, barns and stables.

Eventually, in between the great world wars, the stables were transformed into an oil mill and the cellar was equipped with modern machinery, an update which saw the family through the hardships of the 30's recession, and after the Second World War brother and sister Ascanio and Teresa Spagnoletti-Zeuli maximised the potentials of the local well to irrigate all 140 hectares of the Masseria.
And now we come to the latest generation, who, in 2004 introduced the new Agri Tourism, in harmony with the family's heritage and with nature, which is why we have embraced organic and biological certifications from the start. 

Our restaurant serves dishes exclusively made with locally sourced ingredients and our extensive system of solar panels throughout allow us to be completely self sufficient energy wise. The Masseria Di Terre Traiano was amongst the first to be signed to the Regione Puglia  "Masserie Didattiche" registry and has been featured in many international travel publications, signalling its cuisine, ambience and architecture as an example of best practice.