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 

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

ALLE GENZIANE, FARM HOLIDAY

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Since I was a young girl, the passion for animals brought me, not without sacrifice, to breed them: pigs, rabbits and boars. It was not enough to provide a permanent income for me and my family.

This situation moved me forward to invest in an old dream of mine:  to became a cook and create an agriturismo in an old alpine hut, in the territory I live.

We renovated the place and we opened our outlet, where we sell our self-made charcuterie.

We rode over a plenty of difficulties. We had to find alternatives ways to have water, electricity and heat.

We have underground tanks to contain the water we need, to supply the absence of a town aqueduct.

Then we bought an Austrian-wood boiler to get the hot water we need to stroke the radiators in our guest rooms and we also built a little fireplace in the dining room.

Thanks to the national electric utility company, that connected us to the electrical grid of the near village we have now access at electric current.

My son prepares delicious charcuterie with meat of our pork and boars. My daughter helps me in the kitchen and is also responsible of greetings our guests, that decide to taste our dishes and want to relax and rest in this beautiful place.

What I wish for me and my family is to see in the future our activity grow up, in respect of the values that distinguish me: coherence, sincerity and honesty.

ITALY SUSTAINABLE TRAVEL - BE INVOLVED

Sometime is hard to understand what we are looking for.
Sometime we go direct to our objective, sometime we still in the middle waiting for something that could arrive.

But what is sure is that our brain work, maybe without having idea that is working, but I assure you, the brain is working!!!

Today we would like give you the chance to be involved in this Blog, in our Project.

Be involved in our project, send us picture on what you loved of Italy, and give us the chance to understand what makes you love our Country more than we love...

Thank you...

ECOVILLAGGIO LA NUOVA TERRA, FRIULI VENEZIA GIULIA

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High-quality solutions from our love for Nature and Life.

The deterioration of the environment influences global health as well as people´s life quality.

 Love of life was the impulse that pushed about 30 people to join and create a new reality, where the common good is the protection and respect of nature and human being.  As a member of the Ecovillaggio, everyone contributes, with different skills, actively to show how possible is a sustainable future and a health society.

Ecovillaggio "La Nuova Terra" proposes itself as an enterprise focused on the environment safeguard  pollution free environment, organic agriculture, environmental rehabilitation, green building) as well with research as with development of sustainable operations.

 Trough the research and realisation of new equipment and prototypes they bring efficient and low-cost solutions to issues as dryness, environment pollution not just offering conferences but also with courses and publications.

On the ancient riverbank of Tagliameno River proliferates the Ecovillaggio, which is only 30 km from the sea and 100 km from Venice away.

  It is built according to the principles of green constructions, using materials as wood, recycled sheep wool and straw. Fields and greenhouses are altogether 12 hectare large, cultivated with biological- homeodynamic method.

School children and groups are here welcomed to catch the harmonic lifestyle suited on the values of human being and Life as well as to discover sustainable, simple- achievement alternatives. 

STELLA OROBICA, LOMBARDY

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This mountain farm that is also an agritourism, brings the values and traditions of the hearth and the manual works. Young and dynamic, it heads an ancient and poor craft that belongs to the circle of life. 

We are set in Valtellina, where we as family are living and educating ourselves in respect of the principle of sharing and sustainability. We are glad to help travellers to rediscover an attitude for life that brings tastes, scents that in our society are vanishing. Every member of our family is the secret of our business.

Flavio is the one who is responsible for all that involves practical activities; Elisabeth, who is from Swiss origin, is the soul of the house.

Their two sons are working in different fields: Giuliano is the brain that has implemented numerous projects and Luca is the master of cheese, expertise that he has learned as self-taught with extraordinary results.

From our beloved vegetables garden, that is grown by experienced hands, we are able to provide most of the vegetables we are cooking at the agriturism. But when the production goes beyond our expectations, we do as grandma taught us: we turn all into conserves and purees and we do the same both for fruits and wild fruits. Meat is, of course, handled with the same care.

Since a couple of years, we are planting corn to get flour and soon we will also have wheat to produce bread and polenta. 

In cooperation with others tiny enterprises, we care about both vegetables garden and little fruits to get extraordinary final products: organic and high quality.

Every day we try to preserve and to improve the environment the area and the biodiversity that surrounds us.

TERME STUFE DI NERONE, CAMPANIA

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Thermal spas can be dated back to Baia in the 2nd Century B.C. Le Terme Stufe di Nerone, originally known as the Terme Silvane, help us re-discover the importance in taking care of ourselves, of curing ourselves, inspired by the concept of otium that was so dear to the Romans.

Our springs of salt-bromide-idiodine alkaline and earthy thermal waters, which can be up to 80°C in temperature, are rich in precious elements which help the body to remain toned and supple, as well as being an excellent treatment for rheumatism  arthritis and for rehabilitation in general. 

Immerging your body in the thermal waters provides a feeling of total renewal - this is due to the remineralization of skin tissue and the removal of impurities combined with the intensive sweating from the natural heat of the waters.

The large spa park with its many natural springs is a beautiful place for a day of relaxation. Pass from a sauna to a hydromassage in the thermal baths, a therapeutic Kniepp walk to a delicious organic aperitif, a swim under the stars to an aubergine parmigiana. 

Le Terme Stufe di Nerone is a family run establishment, in existence since the 1970's. We have always conducted scientific research, making structural improvements to our facilities, acquiring the European certificates ISO9001 and ISO14001, and sought to work in ways that our environmentally friendly. 

We put particular emphasis on using materials that reduce our impact on the land for the construction works and cleaning products, and we offer to our guests food that is organic and seasonal.

Once you enter you will have access to the entire spa - the pools, the tanks, the saunas, the thermal showers, the fields, the terraces, at any time of day or night. You may also have massages, beauty treatments and vaginal health treatments. Our greatest satisfaction is the well-being of our guests.