Showing posts with label italian olive oil. Show all posts
Showing posts with label italian olive oil. Show all posts

Thursday, 13 April 2023

Medieval villages, unspoilt natural beauty, fine food and authenticity: The Rieti province.

 

Toffia is one of the medieval hilltop village in the province of Rieti

With history beginning 2,600 years ago and its unspoiled landscape dotted with ancient medieval villages and monasteries, the Rieti Province, part of the Lazio Region directly north of Rome, is an exciting destination for the independent traveller. Part of its charm is due to the lack of mass tourism which you often encounter in other Italian areas. Authenticity is what the Rieti Province is all about.

The early inhabitants of this area of Italy were the 'Sabines', a highly civilised population that thrived in this region, east of the River Tiber. The Sabines left some truly refined art from 600 BC, including gold jewellery, greek-inspired pottery and bronze chariots. Most of these precious items are today found in Fara Sabina Archaeological Museum. The Romans took over the Rieti province and the Sabine Hills in 290 BC. Cities were built or improved and still today this is one of the most interesting areas of Lazio from an archaeological point of view. During the middle ages the Rieti province grew prosperous and became densely populated, which explains why there are so many 1,000 year old villages built on hilltops for defence.

With 2.5 million olive trees in the Sabine Hills, extra virgin olive oil is the main production

The culture of olive oil is all important for the Rieti province and there is evidence that people have been producing the "green gold" here for at least 2000 years. Olive groves literally cover each and every hillside, with windy roads and pathways making their way between the old, majestic trees. The beauty of the landscape is often associated with Umbria, and in fact Rieti and its territory was once considered part of this region and under Perugia's rule until the 1930's. The Rieti province and the Sabine Hills are amongst the greenest areas of Italy, due to the abundance of water springs, rivers and lakes. It's main aqueduct, called "Peschiera" is one of the largest in Europe and provides pure spring water to three quarters of the City of Rome and of course to the Rieti province as well. The large availability of pure clean water is a blessing for those working in agriculture, and in particular to a young generation of 'neo-rurals', who have recently moved from the city to start organic agriculture in this area.

Lakes are mostly to be found in the east part of the province, the most popular one being the lake Turano. Its clean water makes Turano a great destination for day excursions especially in summer where you can swim, take a rest on the shores and enjoy lunch or dinner on the lakeside.

While the climate is generally mediterranean with mild winters and warm, sunny summers. As you move towards the east of the region the territory becomes more mountainous, with the highest point reaching Monte Terminillo, 2,217 metres above sea level. Terminillo is a winter resort that is fully equipped for ski holidays during winter, while in summer it can be a refreshing escape from the heat, and is especially popular with Rome's inhabitants. Because of the variety offered by its geography, this province of Italy is a hiker's heaven. You can chose easier walks through valleys or more challenging hikes to the top of hills and mountains from where you can enjoy majestic views over the whole region.

Last but not least, the Rieti province has great culinary traditions. Apart from the DOP (Protected Designation of Origin) olive oil which is light and flavoursome at the same time, this is the land of pecorino cheese and ricotta, produced from fresh sheep's milk. The local producers also take pride in their cured meats, including prosciutto, capocollo and, above all, guanciale (cured pork cheek), an essential ingredient of Carbonara and Amatriciana pasta sauces. Wine production is also gaining momentum in terms of high quality, popularity and awards.

Spectacular views and tasty local produce to delight your senses

Saturday, 3 March 2018

Immersed in Olives and Sabina Extra Virgin Olive Oil

The lives of my family and I are intertwined with the local Sabina extra virgin olive oil. We are not only surrounded by olive trees, we grow, harvest, take the olives to press to make our own extra virgin olive oil and make local cures using our own herbs mixed in olive oil...we also cure and eat our olives whole. Extra virgin olive oil is an essential ingredient in all my Italian cooking classes and Italian Culinary Holidays. In other words, we are immersed in olives and olive oil, inside and out!  Our local Sabina extra virgin olive oil often referred to as 'liquid gold' as it is recognised to have many healing properties. The olive itself is a symbol of peace and longevity, and it has often been used as a base for medicines because of its healing powers.
Visiting the 'L'Olivone', the Largest Olive Tree in Europe, is the first stop on your Rome Olive Tour
When in Rome.....come for a visit to the Sabine Hills with us to find out more about this amazing fruit, that has a long long history and is entwined with the local culture, here in the Roman countryside. I run Rome Olive Tours all year round. Rome Olive Tours with Convivio Rome

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Friday, 15 December 2017

Guido's Seasonal Recipe: Filetto di maiale marinato (marinated Pork fillet)

This is a great Winter dish. Although you need to marinate the pork the night before, it is a very fast and delicious dish to make.

Chef Guido's recipe: Filetto di maiale marinato (Marinated pork fillet) Serves 1 to 20+

Ingredients: 1 pork fillet, 1 bottle of red wine, black peppercorns, bay leaves, sage, oregano, olive oil, sea rock salt, rocket to garnish, balsamic glaze, a clove of garlic.



Method: Marinate the pork fillet for 24 hours with a bottle of red wine, black peppercorns, bay leaves, sage, oregano, olive oil and a pinch of rock sea salt. Discard the wine, herbs and pepper.
Slice the fillet into thick slices and fry in a very hot pan with olive oil and a bruised clove of garlic until the meat is golden brown on both sides.
Serve with a drizzle of olive oil, a few drops of balsamic vinegar and some rocket to garnish
Buon appetito!

Chef Guido conducts Italian cooking classes, olive tours and wine tours, all year round, in the heart of the very beautiful and unspoilt Sabine Hills countryside, just north of Rome.

Contact : info@conviviorome.com
Culinary Vacations and Day Italian Cooking Classes, plus Olive Tours: www.conviviorome.com
Half Day Rome Wine Tours: www.winetoursrome.com

Tuesday, 5 December 2017

The Olive Harvest Experience: picking our own olives

It all started one cool and sunny November day. Our small team of olive pickers joined us early in the morning, to help us harvest this year's olives. With nets, crates, and olive picking equipment ready, the work began.


Traditionally there would be 4 olive pickers working one tree at a time. Large nets would be arranged around the base of the olive tree, with two of the workers on wooden ladders working from the top of the tree down, gently 'raking' each olive branch to drop the olives onto the nets below. Those working on the ground would gather the olives in the net and place them into the crates. As each tree was completed and each crate filled with olives, they would move the nets to the next tree.
The olive picking process is much the same today, however to make the process more efficient, air compressed silicon hands , called 'la manina'  or 'the little hand'  are used to gently shake the olives off the tree onto the nets below.

We have a 'family sized' olive grove of 52 olive trees, with mainly 'carboncella' and 'leccino' olives (two of the main varieties of olives grown in the Sabine Hills).  Not all of our olive trees produced olives this year, but those that have, have produced in abundance. With a lot of help, we were able to harvest all our olives in just one day.
As the sun set, we took our crates of olives straight to a nearby 'frantoio', olive mill, to have our olives pressed immediately. To get the highest quality extra virgin olive oil, the olives need to be pressed with 24 hours of picking.

This year we harvested 200 kgs of olives which, once pressed, produced 46 litres of some of the best Sabina extra virgin olive oil I have ever tasted!
When you next come to visit us, you too, will be able to taste some of the wonderful Sabina extra virgin olive oil.
Learn more about our Half Day Rome Olive Tour at Convivio Rome.

We operation Rome Olive tours all year round, to discover more:
http://www.conviviorome.com/olive-tour.html
 email us on  info@conviviorome.com

Thursday, 14 September 2017

A stroll in the Sabine Hills, from one medieval town to another

The Sabine Hills, just north of Rome, is a great place to get away from all the 'hustle and bustle' of day-to-day life. Come for a morning, for a full day or take a vacation here. It is amazingly untouched here. The air is fresh, you are surrounded by rolling hills, olive groves, sheep, medieval hilltop villages, monasteries and winding country roads. It is a perfect place to rest, relax, unwind and learn something new, in a fun and family home environment.

Here are a few photos I just wanted to share with you, when I took a stroll with our daughter Gemma and puppy dog, 'Rocky', from our home in Castelnuovo di Farfa (near a very the beautiful hilltop medieval village, of the same name) to the monastic village of Farfa (called locally, Abbazia di Farfa).  The weather is changing from Summer to Autumn, and the slight breeze and shade as we walked made it very pleasant.


I live here, and this short stroll reminded me of how beautiful our immediate area, between 3 medieval villages: Castelnuovo di Farfa, Farfa and Toffia. I hope you agree.

Local farmhouse with free range chickens and flocks of sheep for the local pecorino cheese.

On the final leg of the walk, between olive groves, and onto Abbazia di Farfa








Tuesday, 31 January 2017

The Olive Oil Farmers are jumping for joy in the Sabine Hills

We have had a few very cold days in #January, and the local #oliveoil farmers are jumping for joy! 'They say', just a few days of frost will help kill potential dangerous bugs/insects living in the #olivetrees.....so it looks like we have a great beginning for the production of #Sabina #EVVO extra virgin olive oil in this area for 2017! Viva Italia!





'Behind the scenes' in the Olive grove: Now is the time for trimming the olive trees. 


Cutting the extra branches off the olive tree, helps the tree to receive more light, heat and air, therefore optimum conditions for producing more fruit... Although the olive groves seem tranquil at this time of year, the farmers are still working, preparing the olive trees to produce their best! 

So 'fingers crossed' for the 2017 Sabina D.O.P. extra virgin Olive Oil.



Saturday, 14 May 2016

A Rome Day Trip of cooking and touring medieval villages


Your Rome day trip cooking classes includes a visit to Castelnuovo, an enchanting village built in the middle ages to better defend the powerful Farfa monastery nearby. It has an interesting olive oil museum, a historic bakery museum and several fine renaissance palazzi, including Palazzo Galli with its magnificent renaissance gardens. The historic homes have been lovingly restored to reflect the colours of Giotto paintings. 

The ancient streets of Castlenuovo 

Renaissance gardens of Palazzo Galli, Castelnuovo




There is an annual Flower Festival held in Castelnuovo in June. The streets are filled with floral displays outside every home

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