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The farm is exclusively organic. In addition to corn,
sunflowers, wheat and medicinal plants we also grow fruit
and vegetables as well as producing our own honey.
In the laboratory we process and can or bottle our products
such as honey, fruit marinated in alcohol, syrups, jams
and preserves. The lions share of our products are vegetables
that we have preserved in oil or vinegar, and made into
purees, and sauces.
We have also created some interesting herb seasonings.
The summer season is used for cultivation and transformation
of the products. After which we create our catalogue for
our winter and above all Christmas sales period. All of
the products are for sale in our shop our through our
Internet site.
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The cuisine of the Upper Tiber Valley
Plino the Young described in his letters, the splendid
land that surrounded his villa in the country. Situated
a short distance from Tifernum Tiberinum also called Castrum
Felicitatis that is today Città di Castello. “The
appearance of the country is beautiful: imagine an immense
amphitheatre that nature precisely created…. You
don’t believe that you are looking at the land but
a country painted by an artificial brush.” The Upper
Tiber Valley was for travelers from the North an important
populated center that they encountered along their road.
There wasn’t a large variety therefore; the gastronomic
culture of this country for the most part depends on the
close relationship of its people and the farmer’s
life.
Ample use of field greens, fruit from the forest, and
other products that nature produces are part of the cuisine.
The delectable secrets hidden amongst the green fields
nearby the dirt roads such as arugula, rocket, and many
other wild greens that are enjoyed with a drizzling of
olive oil, a light splash of vinegar and a pinch of salt.
Wild Swiss chard, radicchio, turnip and cabbage cooked
and fried in a pan with lard and garlic used to accompany
sausages and grain cake or corn cooked in a “panaro”
(typical cooking stone). The forests continue to produce
as always, asparagus and typical Italian wild greens such
as: “lupponi, vitalbe, and strigioli” for
the ultimate frittata (omelet). The forests also produce
every species of mushroom including porcini, bolets, “biette”,
chanterelles, and many other delicious Italian mushrooms:
“besse, manine, gamigliole” that emerge from
the undergrowth in the forest.
The white truffle is the leader of all the other products
of the Upper Tiber Valley. Amongst the typical meats are
deer, wild boar, goose, duck, beef, and other hunted meats,
but for the ancient tradition pork prevails above the
rest.
Don’t forget amongst the traditions of the Upper
Tiber Valley there are wholesome dishes such as legume
soup (beans, chick peas, fava beans, spelt and hominy)
or imbrecciata (mixed legume soup), which is served as
a winter meal that to this day represents the axis of
country cooking.
Amongst the main dishes there are roasted meats such as
goose, duck and chicken.
Amongst the desserts there are maccheroni with walnuts,
a dish that is prepared for Christmas Eve dinner, biscuits
called “Le Fave dei Morti”, custard and the
cake “torciglione” .
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Fraz. Pitigliano - Loc. Le Murce,
1 - 06013 San Giustino (Perugia) -
Umbria - Italy
Phone/ Fax: +39 075 8582367
Mob. +39 3332516889
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