The Farm

A special mention goes to the production of extra virgin olive oil of Regio Tratturo and, in particular, a typical variety of the area, the Ravece; an intensely fruity oil, characterized by the balanced taste of bitter and spicy as well as the pleasant aftertaste of green tomato and artichoke.
Thanks to the relatively small size of our olive groves, we can still practice the classic method of harvesting by hand and bringing to the press, within 24 hours of collecting the olives with the olives absolutely intact and at the optimum degree of ripeness. This is the simple secret of tradition that, combined with the technique of cold milling and decanting without filtering, allows us to obtain a product that can return the uniqueness of the flavors and fragrances of this corner of Irpinia.

Cold cuts are the tip of the iceberg of an extensive process that takes place on the farm. The pigs are born from our broodmares to be raised in a semi-wild state, in full compliance with the rules for animal welfare, they are fed with vegetables and cereal flours that we grow, without any antibiotics. 
The process follows the family method respecting the outcome of years of experience passed down from father to son. We use few ingredients: selected meat, salt, pepper and fennel. We do not use any chemical additives. The drying process is done in the cellar exploiting the temperatures and humidity of the winter season in the high hills. There are various types: sausage, cotechino, pezzente, soppressata, capicollo, filet, culatello, pancetta, guanciale and prosciutto.

We mainly cultivate Cannellini beans, Round beans and Navy beans. The cultivation follows the natural cycles of the seasons and the principles of organic farming. The collection and selection of the product are done by hand, following a procedure that can guarantee a healthy and authentic product.

August is a red month, due to the heat and the tomatoes we start processing. We were raised with homemade food, for us the sauce and peeled tomatoes must be strictly made this way, with no added additives, selecting only the best tomatoes. The preparation of tomato preserves is a day of celebration. Once upon a time, other families were involved to join forces and to be together. Today we preserve the joy of those moments and strive to achieve the same result.

Jams are prepared with fresh fruit from our fields; the preparation is done with care, preserving the organic properties, without adding chemical additives. Among the fruits we collect for jams we have: apricots, black cherries, cherries, elderberries, quince, figs and pears; they are served at the table at our farm stay with local aged cheeses or used to make the Regio Tratturo tarts.

Beekeeping is an old family passion that continues to be practiced thanks to a natural environment that remains uncontaminated: rich in biodiversity, water sources, and far from urban centers. The honey of Regio Tratturo is mainly of wildflowers but, weather conditions permitting, it is also made of acacia and clover; it is served at the table with seasoned cheeses from the area, and it’s used to sweeten up breakfast or for the preparation of desserts.

The territory has always had a strong propensity for cereals, characterized by clayey, fertile soils that retain good moisture even in the midst of plenty of sunshine. The production of hard and soft wheat is entirely destined for the daily production of fresh pasta and sweet delicacies. In recent years, the sowing of some ancient varieties such as Senatore Cappelli (durum wheat) and Risciola (soft wheat) is being enhanced with great satisfaction both in terms of quality and high digestibility.