Il Poggiolo is an Umbrian farm in the heart of the central Tiber valley, just 13 km from Todi. For 35 years we have been a key part of the Umbrian market, extending over an area of approximately 21 hectares. We have 1500 square metres of greenhouses devoted exclusively to growing vegetables, boasting an assortment of about 40 types such as melons, cabbages, lettuce, spinach, tomatoes, courgettes, sweet peppers, arugula, basil and more.

In recovering the flavours of Umbria’s rural tradition, we focused our research on ancient recipes and precious secrets, revealed and handed down by grandmothers who, with so much love and passion, would prepare rare and genuine delights to keep on hand for the winter. Every day, respecting current regulations and in harmony with our natural surroundings, we make healthy and genuine products that can be found on Italian and European tables.

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Our company, backed by solid age-old Umbrian traditions, works the land and raises cattle. On our ranch, one of the region’s oldest, we breed Chianina cattle with PGI or 5R certification (the two certifications that represent the top in Italian beef, guaranteeing respect for the animal and its natural diet). Our fields are devoted almost entirely to feeding our livestock, because we care about what we eat.

We believe in what we do, which is why we opened a shop on our premises and personally oversee the ageing of the beef as well as cutting and preparation. We sell only what we have raised ourselves, which is why you must reserve our beef in advance. We want everyone to try the best Italy has to offer, so every package contains the natural percentage of all cuts, starting with the most prestigious.

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Our Cinta Senese pigs, all of which born on the farm, are raised with a closed-cycle system in a semi-natural state. Their diet is supplemented with products we cultivate and process ourselves, the way things used to be done, and with plenty of acorns and chestnuts. In the spring, summer and autumn we also feed them the fresh waste from fruit and vegetables, supplied to us by other farms with which we cooperate. We use an extensive long-cycle breeding system and the key word here is PATIENCE, thanks to which we bring flavour and quality to your table.

In addition to fresh meat sold in family packs, we also offer excellent charcuterie prepared the old-fashioned way.

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The history of Fattoria Luchetti goes back to over fifty years ago, with a farm in the Umbrian countryside surrounded by hills and olive groves just outside the town of Collazzone, a few kilometres from Perugia. Today the farm extends over an area of approximately 200 hectares, where in addition to breeding livestock we also grow corn, durum wheat, barley, forage, tobacco, grapes and olives.

The heart of the farm is represented by our herds, with over 500 head of Chianina, 250 pigs, 50 Cinta Senese pigs, 160 Appenninica sheep, draft horses, game, poultry and rabbits. The animals are fed a good diet, which guarantees the high quality of our meat. All the animals at Fattoria Luchetti are raised exclusively on our own farm products (hay, straw, corn, barley and fava beans), respecting top-level conditions to ensure their health and hygiene. The first-hand production of these raw materials and constant monitoring of our crops has allowed us to set up dietary charts to ensure the high quality and balanced growth of our animals. The breeding system we have set up means we produce healthy, natural and top-quality meat.

The farm is a national leader in the breeding of Chianina cattle with a traceable genealogy. This is why our Chianina beef also boasts the “Vitellone Bianco dell’Appennino Centrale PGI” label, which guarantees consumers the origin, quality and wholesomeness of our meat.

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Antico Frantoio Carletti is one of the area’s first oil mills, dating back to the second half of the seventeenth century. Situated in the heart of the Umbrian valley, the estate is in Campello sul Clitunno, amidst the beautiful hills of Assisi, Foligno and Spoleto, where olive trees are the predominant feature of the landscape. The family-run company produces high-quality olive oil, still using ancient traditional methods for
harvesting and pressing the olives. It is this procedure that distinguishes them, aimed at maintaining a tradition and culture handed down from generation to generation. The passion and experience acquired in the quest for ever-better products are the reason for Antico Frantoio Carletti’s success in Europe.

During the oil-pressing period, visitors to the oil mill can observe the workmanship process and taste freshly made oil, accompanied by company products.

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The beehives of the farming company Le Guardie, owned by Riccardo and Arianna Cacioppolini, are situated in the untouched hillsides of Passignano sul Trasimeno, Preggio and Montesperello, near Perugia, and on the banks of the Tiber in Torgiano, far from city centres. It is here that the bees collect their nectar, pollen water, so the Cacioppolini can make artisanal honey according to traditions handed down to
them from their forefathers since 1898.

Riccardo and Arianna’s passion for nature and their desire to keep traditions alive inspired them to establish the farm on the slopes around Lake Trasimeno in 2011. With the aim of requalifying family lands abandoned over the years, the owners have focused on Ligustica and Nera Sicula bees, harvesting wildflower, acacia and chestnut honey. In addition to being packaged in jars, these honeys are also used to produce artisanal honey-filled chocolates, spreadable creams made by blending honey with DOP and PGI products like Bronte pistachios and Langhe hazelnuts, and mead, an ancient drink defined as “the nectar of the gods”.

All these products are made respecting the environment and following traditional techniques, using clean electrical energy produced by a 200-kW photovoltaic system owned by the farm.

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“Paying tribute to the infinite nuances of an incredible land is the foundation of my identity. The love and imagination of those who follow their dreams and the spirit of taking up a challenge are the ingredients of a perfect synergy between man and nature in the search for excellence”.

The winery was founded in 2008 in Narni, in the region of Umbria, inspired by my great passion for wine and, above all, for my homeland and for an extraordinary but little – known grape variety, Ciliegiolo. This came in the wake of several years of working with the University of Milan to search for ancient clones and map old vineyards (the “great grapes of Umbria” project). It was a decision shared by a great friend and professional, Federico Curtaz, and we wanted to try to make this variety into an excellent wine. Today the winery is spread out over seven hectares. In addition to Ciliegiolo di Narni, we also grow another native Umbria variety, Grechetto, and we have an olive grove in Itieli, in the municipality of Narni, at an altitude of approximately 600 metres.

The production of grapes and olives has been certified as organic by the national agency ICEA. We are currently working only with the oldest vineyards and the production is around 12/13,000 bottles, distributed among three wines: about 4,000 bottles of Colle Ozio Grechetto Umbria IGT, about 8,000 bottles of Brecciaro Ciliegiolo di Narni IGT, about 600 bottles – only magnums – of Vigna Vecchia, our selection of Ciliegiolo di Narni. Tradition has allowed Ciliegiolo di Narni to survive over the centuries, my challenge has been to revive its tradition, promoting it and making it known through my wines.

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Agraria Brunozzi is a small family-run farm in the municipality of Montefalco, in the old rural village of Colle Artefuso overlooking the plain towards Spoleto. Our forebears are documented here as far back as 1600 and produced wine and oil even then. The farm covers eight hectares of land, two of which with vineyards (registered with the Montefalco DOC and DOCG consortium) and three with olive groves (Umbria PDO).

The farm’s full exposure to the sun, dry climate, marly clay soil, cultivation methods that respect the environment and ideal harvesting mean top-quality olives and grapes. No pesticides are used on the olives, which are harvested by hand in the second half of October. Every evening they are brought to the mill to be pressed to make a high-quality and delicate extra virgin olive oil with extremely low acidity. Grape harvesting is done exclusively by hand and permits careful selection of all the clusters.

During the entire winemaking process – from vinification to the bottle – we have tried to combine modern technology with the utmost respect for tradition. The names of our wines are tied to the terroir as well as our family history, and a fresco from 1852, still at our ancient family residence, is pictured on our labels.

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The Sorelle Zappelli Cardarelli farm is run by three sisters, Maria, Alessandra, and Sara. Set in the hills around the town of Trevi, in the middle of Umbria, the green heart of Italy, the farm is surrounded by an extraordinary expanse of age-old olive groves. The farm’s main activity is the production of organic olive oil and it covers an area of 50 hectares from the plains to the hills and up to the woods. It also produces gains, forage, lentils, vegetables and lumber.

The olive oil is made exclusively using the Muraiolo variety cultivated in family-owned olive groves using organic farming methods. All the groves are located in the municipality of Trevi (capital of the “Olive Oil Cities”), in the “PDO Umbria – Colli Assisi- Spoleto” production area. The olives are harvested by hand between mid-October and the end of December and are cold-pressed within 24 hours to yield extra virgin olive oil distinguished by its green colour and its fruity but intense and balanced flavour with bitter and piquant notes.

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The estate has been owned by the Mainò family for nearly four generations. It was purchased around 1870 and was handed down from father to son ever since. Over the years it was involved in extensive farming (wheat, barley, corn, sunflowers and alfalfa), but for the past ten years it has also turned to intensive farming (beans, lentils, chickling peas, chickpeas, millet, spelt and other crops).

The cowpea (Vigna unguiculata) originated in Africa and from there, through exchanges with the Etruscan civilization, it spread to the areas around Lake Trasimeno, where it found the ideal conditions – moist soil – to yield an excellent product. It is usually used as a legume to be enjoyed fresh, but it can also be dried. Cowpeas have a very delicate and mild flavour, and their small size makes them a delight for the palate. They do not need to be pre-soaked.

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