Your Authentic Experience Under the Tuscan Sun Off the Beaten Path
We suggest that you visit Fattoria La Vialla at Via di Meliciano, 26, 52029 Castiglion Fibocchi (Tel: +39 0575 477720), which is only 3km from Cappannelle Holiday House. Fattoria La Vialla is famous worldwide for its organic Tuscan food (wine and olive oil); the agritourist accommodation, and its authentic restaurant.
Our guests from Germany, UK and Holland love Fattoria La Vialla because they can taste local food and wine, and buy "Fattoria la Vialla" brand Chianti wine, olive oil and jams.
"Fattoria La Vialla" is a family-run farm, owned by the three Lo Franco brothers. The company was founded 30 years ago in the heart of Tuscany, Castiglion Fibocchi, near Arezzo. Able to produce excellent olive oil, the farm's vast expanses of vineyards, fields of grain, and vegetables of many kinds enrich the wide surrounding area. The rest is entirely woodland. Organic crops typical of Tuscany yield fruits that are processed with recipes and methods that guarantee maximum attention to conservation of flavour. The fields at Fattoria La Vialla are not exploited nor abused, and become important parts of the process of alternating and rotating crops.
The Harvest at Fattoria La Vialla
Source: The Times http://www.thetimes.co.uk/tto/public/finest/article3904629.ece
Big Lunch in Fattoria La Vialla
Wine, Olive Oil, Jam, Cheese and other bio food in the shop online
In the shop Fattoria la Vialla, you can find Tuscan food and wine include olives and olive oil, sun-dried tomatoes, pasta, sauces, La Vialla's own pecorino cheese, salami and cantuccini biscuits - ideal for dipping into Vin Santo, a traditional Italian dessert wine.
We suggest also to visit the MUSEUM OF RURAL HOUSE of Fattoria della Vialla , Podere Uliveto , Via di Meliciano , 26 Arezzo ( Arezzo )
Phone : 0575 364790 Fax : 0039 0575 364623 e- mail: firstname.lastname@example.org
VISIT Accessibility : Open with preset time time : Views on request to the Farm Vialla tel 0575 364790 , e- mail: email@example.com
Price : Ticket interro € 5,00 . discounts for schools . History and Purpose of the museum : The collection on display in the new production of the Farm Vialla comes to the museum's farmhouse Subbiano .
The museum documents the disappearance popular culture of the territory , reconstructing the environments of domestic life of the peasants of the Casentino .
The exhibits document the environmental, economic , social and cultural contexts in which they were created and show the ingenuity and creativity of men to adapt to their needs .
EXPOSURE story building : The museum is located in the estate of Olive Grove Farm the Vialla , in a stone house with more than 200 years , the rooms are reported preparations of daily life of that time . sup . exhibition sqm : 200 sqm . exhibition rooms : 7 number exhibits : 2000 type objects : tools , utensils , clothes , documents , furniture . story collections : consevati objects in the museum come from the work of 40 years of collection made by Mr Del Pasqua in the territories situated at the foot of Pratomagno and Subbiano , in the province of Arezzo .
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Olive Oil with bread and garlic
Nature is more than enough of La Vialla. Not only the nature which is reflected in the organization's ideology, but also the one you can smell, taste and go walking in. There I get very clear idea of when Antonio and I run together through a forested area where there are tight wall oak, pine and chestnut trees on the way to La Vialle's olive grove. Let Vialla covers a large area, totaling 1,300 hectares of land, where there are a total of 20 farmhouses, which can accommodate holiday makers during the period from early March to late October. Just long enough that it is possible to participate in olive picking.
And that's just the big attraction at La Vialla in the second half of October, when the olive fruits are ripe and ready to be skinned by trees.
- To participate in the pick of the olive has become an increasingly popular activity in recent years. People like good to follow the whole process, from farm to table. They do not participate in the actual pressing, but they can see where it goes, and they can taste the final product. We have guests coming to us year after year to participate. And we are naturally delighted, because we have more than 25,000 trees, says Antonio and laughing loudly.
Laughter, we also hear from the different treetops when we arrive, for amateur pickers amused. The nights are clear under the olive trees, and the many trees can be seen only the legs and feet standing on a ladder. The rest of the body is hidden in the treetops. All participants have received their little hand picks, and then apply it otherwise just getting ripped with so many olive branches by as possible.
- Here at La Vialla we have three different types of olives: Leccino, Frantoio and Moraiolo. Leccino has a sweetish and delicate flavor, while both frantoio and Moraiolo has a stronger character. It will, among other things, that they have a higher content of polyphenol, which gives a more bitter and more character full flavor. The latter two types are olive very intense, both the fragrance and flavor, and they contribute to the high quality oil. We then try to find the right mix ratio of these three types of olives, so that the end product is both velvety and with a pronounced character, says Antonio.
And some may actually indicate that it has done pretty well for La Vialla. In recent years they have won several prestigious awards for its olive oil: A first place at the prestigious Ercole Olivario competition in 2010 and the gold medal in the internasjoale competition for olive oils in Los Angeles this year. It should also be noted that La Vialle olive oil in 2013 entered the list of "World's 50 Best biologically produced olive oils."
Antonio has brought along a small picks that he gives me. He alleges, with a twinkle in his eye, that if I participate actively in harvesting, the final product will taste better. So I climb up on a ladder and start tearing down olive with a middle-aged German couple. After finishing the job we drive along La Vialle oldest farmhouse, la Signana. Here was the old stone mill enabled and inaugurated in 2002, and so has the coldpressed tons of friskplukkede olives.
- Immediately after the pick becomes olive fruits brought here. Our aim is that they should be pressed within 12 hours of picking. And so do we, of course the old fashioned way, he says, as we go into the old mill. Here he runs mill wheel around in uninterrupted operation, while olives are poured into the mill by hand. Slightly further ahead in the production chain flowing final product. Antonio fills a couple of plastic cups with oil and hands me a taste.
The scent is fresh and inviting, while the taste is incredibly intense and velvety. It is the taste of health.
- It is amazing, I say to Antonio, who answers:
- There you can see: It was better that you have participated in the production.
Flavours of Tuscany: pecorino pasta and the agritourism
Beautifully!, The southern Tuscany
The area around Pienza and Montepulciano is famous for its good pecorino cheese, the Pecorino. The milk from sheep contains nearly twice as much fat as the cows. This makes the cheese so special, but also what the animals eat. Outside - in the Tuscan countryside. The flowers and herbs that grow here in the pastures, have a direct influence on the taste of the cheese, say those who have known, the producers themselves.
Around Pienza compete families in every season: Who makes the best Pecorino?
Example: The Cugusi family near Montepulciano. Here, the milk is processed from 350 sheep. Which by the way do not come from Tuscany, as well as their owners. Silvana Cugusis family story is typical. It starts namely not here, but in Sardinia. Cheese producer Silvana Cugusi: "My sister and I got the art of cheese-making practice in the cradle. My parents have built the business. Father came in the 60s from Sardinia to Tuscany, because here the rural exodus had begun. The country is ideal grazing land for sheep. The Orcia Valley is similar in some ways Sardinia. Since the former owner of the lands were forced to sell, the prices were very low at that time. My father found out through word of mouth which, after his brother, the friend, after all, it was a true wave of immigration of Sardinian families. "
The expertise for Pecorino brought the Sardinian families from their homes and linked it with the old cheese Tuscan recipes. The whey the curd is poured into baskets, separated: In principle says Silvana Cugusi, each Pecorino is prepared in the same manner. The cheese must mature - between three months and two years. But every family has its secrets so, says the head of the operation. As it comes, for example - as she says - "on a good handshake to". In the treasury, in the aging cellars, then each copy is checked regularly and rubbed with olive oil.
A cheese is particularly dear to her: The "Riserva", the elite - a cheese of more than 10 kg, which is actually not typical of Pienza. "Pecorino di Pienza" usually has a weight of one kilogram. This special format have Cugusis done twenty years ago, to the wedding of the owner. He has then recovered later at national level twice the gold medal - among more than 400 competitors. The certificate from the first price depends - in the midst of many other awards - in the sales room of the cheese in Montepulciano.
Fattoria "La Vialla"
La Vialla is a Fattoria, a family-run agricultural holding, which produces food, but also guest houses. This in turn is called agritourism, which is very common in Italy. The guests who come are interested in rural life. Almost everything that is consumed here is also produced on the estate itself. Seen in this agritourism is also a form of "sustainable travel". Anywhere in Tuscany you will find signs to farms, where you can also make holiday.
"La Vialla", led by the three brothers Gianni, Antonio and Franco Bandino Lo, however, stands out with some peculiarities. Here is namely produced biodynamically, and indeed for a long time. End of the 70s, told Gianni Lo Franco, father and mother bought the first land here - produce the idea, healthy all-natural food. They started with organic farming methods, as in Italy it was not even mentioned. Even then, the family wanted to produce food - without pesticides and other poisons. Gianni Lo Franco: "My first memories of the Fattoria here; because I think of the first farm, my parents have acquired in 1978. When I went with my two brothers with only fourteen years with the Jeep and of course without a license on the steep, narrow, enormously difficult navigable routes of the lands to harvest with an improvised carts grapes. "
Noon meal at the farm of La Fattoria Vialla
And with these two brothers, he then rebuilt the estate of the parents to a biodynamic operation Demeter-level, with its own water and energy. For their products, the family has received many awards. The CO2 balance of the assets is highly praised. The operation works the way profitably. But one hardly sold in Italy, but almost everything in Germany. Gianni Lo Franco: "Why Germany? Because Germany 1990 was the only place where anybody has interest in organic farming. In Italy's was the not yet, had no significance for the Italians. That was a really nice adventure for us! "
An adventure that continues. For now, the family has established an environmental foundation and works with several universities in research projects.
Work 150 to 300 workers at the Fattoria La Vialla seasonal. The operation is not exactly small, with over 1,000 hectares. 25,000 olive trees grow on the premises, 15 different varieties.
The 1,300 sheep here enjoy a free life and be milked in a pasture. For the cheese production, the company's own pecorino! Clear that also wine is grown organically. 15 wines there are currently. But the young owner of La Vialla like to experiment. In the wine cellar next to the barrels we discover huge terracotta vessels.
Antonio Lo Franco: "In these amphorae aged wine, but without that it assumes the taste of wood. We started the experiment with this red Sangiovese in 2010. Now we will also produce other wines so, also white. We also want the terracotta amphorae experiment sometimes make with sweet Vin Santo. An amphora will be seen exactly how our labels, but that is still a mystery. "
Other products that produces the Fattoria: flour and from bread and pastries, vegetables and herbs are from those produced and bottled sauces in jars, and much more. The 29 apartments for guests are spread around the grounds. The Italian government monitors the farms strict that the business with overnight stays makes up only a small part of the income.
A tip: In the farm's restaurant on La Vialla meals are offered at regular intervals, with aperitif and all that goes with it - in beautiful surroundings and at reasonable prices.
UNESCO has included the way the so-called "Mediterranean diet" as worthy of protection in the list of world cultural heritage. Especially the pasta, the pasta dishes always taste a bit better in Italy than in Germany. But why? Where is the secret of Mediterranean pasta sauce?
We have researched in the test kitchen of one of the most famous pasta company in Italy. The Buitoni family started nearly 200 years ago with a small grocery store and ended with a global company, but it was sold in 1988 to a Swiss group. The family home in Tuscany in Sansepolcro today houses the R & D department, ie the kitchen of the company.
After talking with chef Marco Donnini is clear: The magic word of Italian-Mediterranean cuisine: simple but with quality ingredients, such as olive oil, garlic and tomatoes. But not just any tomatoes, explains the chef. Which tomatoes to use what is half a science that must be taken very seriously: "We want more sweet, sweet tomatoes, so we take the small, as here, the grape tomatoes or the Pachino or cherry tomatoes. These are the varieties that are most readily available commercially and very rich in sugar and sweet. "
In addition, most varieties should look possible deep red. Only when they were harvested ripe, they taste really delicious and healthy. Coincidentally, this substance - lycopene - also the substance that influenced the good taste of a tomato and even the health value. So it pays to be careful when buying. By the way: The lycopene is a very stable substance and is not destroyed by cooking.
Knowledge of cultivation and origin of the ingredients is incredibly important for Italians and is always requested. Only the best and freshest should come to the table. The recipes themselves are, however often very simple and consist of only a few ingredients.
Author: Christiane Möller
Especially recommended is the "Barriccato Bianco 2012«. This unfiltered white wine from 70 percent Chardonnay and 30 percent Malvasia grapes is preserved in a natural way and adjusts wurderbar fish dishes.
Le Ricette di Giuliana with all the recipes of Tuscan cuisine
Le Ricette di Giuliana - bound or paperback 2011 ISBN: 9788890587504
Binding: Hardcover, Label: Fattoria La Vialla, Publisher: Fattoria La Vialla, medium: Hardcover, NUMBEROFPAGES: 400, publication date: 2011-10-01, ISBN: 8890587504 Hardcover, Fattoria La Vialla <
No. M08890587504, 3, Excl.
Fattoria La Vialla, Arezzo, Tuscany
With the highest organic credentials, the Vialla farm and wine estate has been built up over 30 years by three generations of the Lo Franco family, who are passionate about natural food production. Piece by piece they have bought up neglected adjoining farms, revitalising them to produce wine, olive oil, sheep’s cheese, pasta and vegetables for sale in the estate shop and by mail order, and converting the farm buildings into self-catering accommodation with rustic furnishings and mod cons. The 30 stone properties, scattered around the estate, sleep 2-10, and prices start at €378 a week. Guests can join in the grape and olive harvests and visit the flour mill, dairy, bakery and kitchens where pasta sauces are made. One evening each week everyone staying is invited to dinner, a feast that is served on long tables out in the open air. Details: 00 39 0575 430020, lavialla.it
From the Article: "Italy: best local food is down on the farm" - Julia Brookes - October 25 2013
The experience of Fattoria La Vialla. XXXIII International Conference of biodynamics. University of Bocconi. February 21, 2015.
Antonio Lo Franco said that the biodynamic doctrine of Rudolf Steiner is about as challenging can ask a farmer. It 'a very good guide for personal motivation, sense and logical ability practical skills in that country, perhaps more than in any other sector, are necessary. And is the community, the social form in which it can grow. Whether it's a family, a group of friends, a Association of farmers and more. For Lo Franco brothers that community has been and is still family.
The very existence of the Fattoria La Vialla can not ignore it. Family we learned to live together, respect each other, work as a team. In family we learned the craft, that of personal relationships and business management. From family, from our children we draw inspiration for the future. Today, The Vialla is a reflection of these origins. When in 1978 our parents and Piero Giuliana bought an abandoned farm first, Ca'dell'Oro hills of Arezzo Valdarno, simply wanted to breathe a little 'clean air and eating healthy, what He came from the garden and produced olive trees and vineyards around the house.
In many years of work the Vialla converted and is still converting method biodynamic over 500 hectares, between abandoned, recovered and rented or bought from neighboring farmers. 250 hectares of vineyards, of which over 200 in run biodynamic, others in conversion. 25,000 olive trees and more than 200 hectares of arable land and pasture. The forest, 600 hectares, is the lung of the farm, and 300 hectares are oases provincial security migration. Cumulation biodynamic is the engine Company: 3,000 square meters equipped to receive manure and other "waste" - so to speak-remains of processing of vegetable sauces, olive pomace oil mill, marc, serum and the like.
A study done between 2005 and 2010 shows that the land is improved, for example, organic substance increased the average of 70%. And also the results are there: from Germany is fresh news that The Vialla is "producer Biological year 2015 ", the competition Mundusvini- Biofach Nuremberg. Recognition that we dedicate to our family, to employees and to the Vialla Biodynamic.