At our property we sell our own products made from our crops, which vary from year to year depending on weather conditions.
Cultivation by organic farming and packaging are certified by ICEA.
All products come from the Gaiattone estate in the hills of Assisi, Umbria.

Provenance: hills of Assisi, Umbria, Italy
Average altitude: 500 m
Harvesting period: end of September, beginning of October
Extraction method: continuous cycle, cold extraction
Cultivar: Moraiolo, Frantoio, Leccino
Nature of the soil: stony, clayey, calcareous
Harvest: manual and semi-mechanized
Storage method: stainless steel drums, under nitrogen, at a controlled temperature
Organoleptic characteristics: green colour with golden reflections, enveloping scent of fresh wild herbs, artichoke and almond, fruity flavour of green olive with spicy notes and a touch of bitterness, high polyphenol content.

Use as a seasoning for salads, raw or grilled vegetables, meat and fish.

Lentils have the highest protein content of all legumes and are also very rich in fibre and minerals.

Preparation: Castelluccio lentils have a thin, soft skin that allows direct cooking without soaking. Excellent as a side dish or salad.
Cooking: 1 measure of lentils to 2 measures of unsalted cold water, bring to the boil for 25 minutes, add salt when cooked, drain and rinse the lentils.

Legume high in assimilable carbohydrates, vegetable proteins, dietary fibre, vitamins and minerals (Mn Cu Se Mg Vit. B9 B1 B2 B6).

Preparation: soak the chickpeas for 12 hours in cold water and drain. Then cook them according to your recipe: chickpea soup, puree, hummus, couscous ...

Chickpea puree: 300 g for 4 people. Put 1 measure of chickpeas in 4 measures of unsalted cold water, bring to a boil, simmer for 1 hour and a half. Then drain, stir and add the juice of 1 lemon, 60 ml of olive oil, a little cooking water if necessary, 2 cloves of crushed garlic, salt, pepper and sprinkle with paprika if desired.

An ancient grain, rich in proteins (8 essential amino acids, particularly rich in lysine) and slow-release carbohydrates, high in magnesium, zinc, copper and iron. It is easy to digest (more so than small varieties of spelt) if cooked like rice. In the Middle Ages, Hildegard of Bingen said that spelt brings happiness to those who eat a little every day and puts joy in the heart.

Preparation: rinse the grain for 5 minutes with plenty of water and drain. Cooking: 1 measure of spelt to 2 measures of salted water, bring to the boil in a semi-covered saucepan for 20 to 30 minutes. Remove from the heat and let it swell for 15 minutes. You can also use spelt to make a very fragrant risotto.

An ancient grain, rich in proteins (8 essential amino acids, particularly rich in lysine) and slow-release carbohydrates, high in magnesium, zinc, copper and iron. It is easy to digest (more so than small varieties of spelt) if cooked like rice. In the Middle Ages, Hildegard of Bingen said that spelt brings happiness to those who eat a little every day and puts joy in the heart.

Spelt flour can be used in place of flour in all your sweet and savory recipes: cakes, crepes ...