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The Chiorri Winemakers Company is a vineyard under family management, which with special care from their very own vines, produces D.O.C. Colli Perugini and IGT dell'Umbria white, red and rosè wines. The family, together with the help of experienced workers,...
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The first traces of Bisol family in the heart of the Prosecco D.O.C area date to the 16th century and are contained in a census carried out for fiscal reasons by the aristocratic Venetian family Da Pola, who were landowners of the leading the very prestigious...
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Country House Palazzone was built in medieval times and is located not far from Rocca Ripesena in the area northwest of Orvieto, in Umbria. This building is an exceptional example of a country residence: it possesses all the characteristics of a town...
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The CASTELLO di BOSSI is located in the commune of Castelnuovo Berardenga, on the road that leaves the old Chiantigiana road, at Pianella, and ascends to Brolio amidst evergreen forests and long rows of vines. With its centuries-old trees, its fossil...
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Hundred and ten years of vinegrowing starter at the end of 1800 when Francesco Marcato bought the first 3 hectares of vineyards in Roncà. Afetr few years he started to produce also the white wine Soave with the Garganega and Trebbiano di Soave grapes....
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OIL route
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Pieghevole-Olio.pdf
This is the secret to recognize a high-quality extravirgin olive oil, a squeeze of healthy and fresh olives...
Welcome to Giffoni Sei Casali! Let's discover places and landscapes that change color, sound, scent and flavor with the seasons changing. During the spring the surrounding hills are green and silvery gray; in autumn, indeed, the evergreen olive trees are rich in green fruits, called "rotondella", roundy and fleshy fruits ready for harvesting and rich in precious oil.
The "rotondella" is the most common variety of olives in the province of Salerno. The name derives from its characteristic spherical shape and was introduced in Campania region about 540 BC. The oil production in Giffoni Sei Casali is an ancient craft, full of wisdom. The territory of "Colline Salernitane DOP" is witness of a secular oil production, through ultra-centenarian olive trees and stone mills.
After the harvest, the olives are transported to the mill in large plastic boxes with holes. They are weighed and washed to remove the impurities. Subsequently it's time to crushing or mechanical grinding of the fruits; later the olive paste passes to the delicate stage of kneading (about 30 minutes at 30-35°C) that will facilitate the aggregation of olive drops. After the extraction, the liquid (oil and water) is separated from the solids (sansa). Finally water is separated from oil with the use of vertical axes centrifuges.