The farm and our products - Umbria
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The farm and our products

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zoom on the photoExtra virgin olive oil - products Umbria

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All year round we take care of our vines to make sure we have a product of good quality to offer our guests.

White and red wines are always available along with typical products of the area

Olive Oil is our strong point!
We cultivate 200 olive trees, many of which are hundreds of years old, thanks to the traditions of pruning and picking.
The olives picked are taken daily to the oil mill and cold squeezed, to obtain a very high quality, sweet perfumed oil.
We appreciate guests help during the grape harvest in September/October and during the olive picking in November

Our products

Extra Virgin Olive Oil of Residenza il Girasole
This olive oil has been produced from a variety of Moraiolo, Frantoio e Leccino olives picked by hand and immediately cold squeezed by a double extraction machine. The oil has a well proportioned flavour, slightly bitter and pungent.
Bottles are of 250 ml, 500 ml, 750 ml.
Tins of 5 lt.

Olio DOP of the Umbria Region
The history of this ‘green gold’ starts in the times of the Etruscans and peaks in 1997 with the prestigious goal of DOP awarded by the European Union to the whole region. On the basis of this the region was divided into five sub areas: Colli di Assisi e Spoleto, Colli Martani, Colli Amerini, Colli del Trasimeno e Colli Orvietani. The extra virgin of Umbria can be recognised by its extraordinary sharpness, its bright green colour and its rich and persistent taste which marries perfectly with the likes of black truffle. The most common variety is Moraiolo, followed by Frantoio and Leccino.

The pea of Bettona
In Bettona, a small village 5 Km from Assisi and 15 Km from Perugia, a pea pod was re-discovered, it was cultivated and sold at the vegetable markets of Assisi and Perugai until 1970.
For many years it wasn’t cultivated and was substituted by a pea which was much simpler to harvest and was a brighter green with a larger seed.
A few people of Bettona conserved and cultivated the pea in their own vegetable gardens this way avoiding the disappearance of the variety.
The pea of Bettona is an early produce. Traditionally the seeds are sown in the first few days of November and harvested in May.
The plant climbs to about 2 metres high, branches used to be used to support the plant, now nylon nets are used.
The flowers are pure white with 5 petals.
The pod is light green and usually inside 6 to7 light green peas can be found.
The flavour is sweet and the skin is tender.
They were much appreciated by the Bettonese cook Guglielma Corsi, who cooked for a rich family of Perugia, she used them often in her recipes and at the end of her career she published a book with her recipes using the Bettona Pea.