"L'Olio Extra vergine di Oliva di "Poggio del Sole"
"The olive is a very particular plant. They resemble a willow but they
lose their centres while the bark shows cracks from top to bottom.
With all this, they are very vigorous.
From it's wood one sees that they
grow slowly and the wood is dense and fine-grained.
The leaves resemble the willow but the branches will support very little".
Arriving at 'Poggio
del Sole', on the last slope up to the old farmhouse, on the right and
left of the road you will see our olive trees.
We have a small olive grove of about 300 trees with examples
of young trees and those of several hundred years of age with trunks twisted
and contorted which tell the stories of times gone by if one knows how
to listen.
The varieties are those typical ofthe area: Morello, Curgiolo, Leccino,
Moraiolo, Dolce Agogia ;
In November the olives ftom our trees, and only our trees, are picked by hand to obtain a product which is one ofthe bases of our local cuisine: l’Olio Extravergine di Oliva
They are cold pressed by the machines at the Frantoio
Co-operativo di Pozzuolo (oil mill) and this produces a quality oil of
very low acidity with a fine taste and marked character.
At times it has a hint ofbittemess and is very slightly
peppery.
At first it is a little cloudy with a beautiful green colour tending to
become clear and honey-golden after several months.
The oil has a very distinctive taste and, love it or hate it, you will
not be indifferent to it.
For people who love to 'feel' the taste ofthe oil it is extremely well
suited to be the basis of our local dishes and particularly to make the
famous and simple “ "Bruschetta".
Do not look in the town or the shops for our oil. It is reserved only
for our family and for the pleasure of the guests holidaying at “Poggio del Sole” and Poggio
Verde”.
It is always our pleasure to let you taste it for yourself....
"Bruschetta"is "Bruschetta"!!... The best appetizer of the word"...
BRUSCHETTA
INGREDIENTS:
Bread, (perhaps unsalted Umbrian or Tuscan) Salt, Garlic dove, Olio
Extravergine di Oliva
Cut
the bread into slices about lcm thick and lightly toast il.
'Brush' the toast light1y with the garlic clove, sprinkle with a little
salt and pour the oil over it.
No
need to be mean with the oil., Some should remain on the plate to be 'cleaned'
up with the last few mouthfuls of bread.
It is certain that 'brushing' with the garlic dove gives the Bruschette it's typical character but we advise you to use it to your taste. On the other hand' if you are planning a romantic evening... ... .. make sure that you both eat it!!!
Buon
appetito!!
| Terreumbre- Agriturismo Poggio del Sole e Poggio Verde - info@terreumbre.it 06060 SANFATUCCHIO C. del Lago (PG) Località Ceraso . Per informazioni e prenotazioni: 075 9680221 - 075 4656020 (ore serali) - 335 7020426 Enrico |
|