Deion
In the heart of Ciociaria, where the tradition of the olive tree is among the oldest in Italy, since 1888 the Quattrociocchi family has been dedicated to the cultivation of this "treasure": this is how a genuine, high quality oil is born, fully respecting tradition. This is where the "Classico" extra-virgin olive oil of Quattrociocchi is born, a multivarietal created by the genius of the Master Oleario in generating a delicate balance between different cultivars, in this case itrana and moraiolo. An oil that excites us because of the high selection, the medium fruity, cold extracted olives grown exclusively in the family organic farm: a product of well-being and taste in respect of the surrounding environment, as commands the philosophy Quattrociocchi.
Tasting notes
The Classico Quattrociocchi is an intense limpid golden yellow colour with greenish hues. The nose is fine and enveloping, with ample fruity tones of unripe tomato, lettuce and artichoke, accompanied by fresh hints of mint, basil and sage. The palate is elegant and vegetal, with hints of chicory, lettuce and celery. Bitterness is present and pungency is harmonic.
Pairings
Excellent on porcini mushroom appetizers, swordfish salads, marinated blue fish, grilled radicchio, lentil soups, meat cous cous, grilled tuna, grilled red meat or game, hard cheeses.
Suggestions for use
For raw seasoning of cold and hot dishes with a delicate structure. For short cooking at moderate temperatures and for frying
Olive Oil Extra Virgin BIO COSTA RIPARO 500 ml. - Azienda Agraria Viola
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You look around and you wonder if it is the earth or the stone that takes care of these age old olive trees. Plants that grow on stony calcareous soil with good drainage at a perfect cultivation altitude; small-sized and low yielding, they are cared for and touched only by human hands. It can be used in many recipes: for sauteed creamy pasta and rice dishes, tuna marinade, shellfish au gratin and vegetable soup. Ideal with grilled radicchio, pinzimonio, artichoke salad with parmesan slivers, meat sauce and fishfry.
Winemaking: Guyot system. Harvested by hand in mid-September, just when the ripe grapes are turning color. Soft pressed - Brought to cold temperature to allow a separation of the sediment. Fermented and matured on the yeasts for 6 months in cement vats with the exception of 20% of the Friulano which is kept in 10 year old tonneaux for 6 months.
Blueberry jam fruit spread Horvat Bruneck. Made after Grandmother's recipe with the finest fruits controlled cultivation. Fruit portion 50 gr. on 100 gr. Finished product.
