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Fattoria La Vialla - Tuscany 

Country Houses Accommodation - Organic Restaurant

Country Houses Accommodation - Organic Restaurant

Cappannelle country house  recommends a visit to Fattoria La Vialla in Via di Meliciano, 26, 52029 Castiglion Fibocchi (Tel: +39 0575 477.720), just 3 km from Cappannelle to visit. Fattoria La Vialla is famous worldwide for its organic Tuscan cuisine (wine and olive oil), agritourism accommodation and authentic restaurant.

Our guests from Germany, Great Britain and Holland love Fattoria La Vialla because here they can taste and buy local food and wine. Fattoria la Vialla: 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. The excellent location in Castiglion Fibocchi near Arezzo is ideal for producing excellent olive oils. The vast vineyards, cornfields and vegetable patches of many species enrich the surroundings. The rest is determined by forest. Organic farming methods are typical of Tuscany and offer fruits processed in such a way as to preserve the best possible taste. The fields of Fattoria La Vialla are also not exploited and take into account the change in crops. Today it is the largest biodynamic farming company in Europe.

Holidays in Fattoria La Vialla - Accommodation Prices

La Vialla, today, includes about 30 renovated farmhouses. Over time, in 40 years, many farmhouses have been renovated, leaving them with their original characteristics and period furnishings. During the summer, from April to October, they can be booked for holidays in the countryside, surrounded by nature in a secluded corner of Tuscany. The houses can be reached by car, using the country roads that cross the protected area of ​​the farm. Each kitchen is equipped with crockery, pans and appliances – but Wi-Fi and televisions are "banned"!

Holiday Apartment - Fattoria La Vialla book holiday homes

For information and reservations:

  • La Vialla Farm Via di Meliciano, 26 52029 Castiglion Fibocchi (AR) - GPS 43°31'41.00"N, 11°46'45.68"E

  • Tel: 0039-0575-430020 WhatsApp: 0039-3316108627 (from 8:30 to 18:00) E-mail: farm@lavialla.it

    If by chance you don't find availability at La Vialla, they suggest farmhouses and holiday homes in the area such as our two farmhouses Cappannelle and Borgo Santa Maria in Valle Country House Tuscany.

Holidays in Fattoria La Vialla - Accommodation Prices

Museum of the Country Houses - Fattoria La Vialla

Museum of the Country Houses - Fattoria La Vialla
  • Exhibition area (m²): 200 m²

  • Number of rooms: 7

  • Number of exhibits: 2000

  • Type of items: tools, gadgets, clothes, documents and furniture.

  • History of the Collections: The objects in the museum are from Mr. Del Pascua.

  • For 40 years he has been collecting them in the areas at the foot of Pratomagno and Subbiano in the province of Arezzo.

We recommend that you also visit the Museum of the Country Houses at Fattoria della Vialla, Podere Uliveto, Via di Meliciano, 26 Arezzo (Arezzo).

Telephone: 0575 364790 Fax: 0039 0575 364623 E-mail: uffagri@lavialla.it

Accessibility: Open in pre-booked times: views on request to the Vialla farm; Tel: 0575 364790, email: uffagri@lavialla.it

Price: Ticket €5.00, discount for schools.

 

History and purpose of the museum: The collection on display in the restaging of Vialla Farm comes to the museum

The museum documents the disappearance of popular culture from the area and reconstructs the domestic life of Casentino peasants.

 

The exhibits document the environmental, economic, social and cultural context in which they were created and demonstrate the ingenuity and creativity of people in adapting to their environment.

Exhibition on the history of the building: the museum is housed in the Fattorie della Vialla complex, Podere Uliveto, in a stone house over 200 years old. The rooms are accurate reconstructions of daily life at that time.

Online Shop the products of Fattoria La Vialla 

Online Shop the products of Fattoria La Vialla 

In the shop of the Fattoria La Vialla you will find Tuscan cuisine and groceries:

  • Wine, olives and olive oil, dried

  • Tomatoes, pasta, sauces, La Vialla pecorino cheese,

  • Salami and cantuccini - ideal for dipping in Vin Santo, a traditional Italian dessert wine.

The products are also sold in the online shop. click here

Where can I find the Fattoria la Vialla catalog 2023 ? www.vialla.com

The products of Fattoria La Vialla are authentic Tuscan delicacies. They are made by Vialla with ingredients that they grow and produce using certified organic and biodynamic methods. The natural biodiversity of the Vialla land - between lowlands and hills (from 250 to 650 m) consisting of vineyards, olive groves, vegetable fields, arable land, pastures, forests and areas where animals are raised - is reflected in the production of the expanse Selection of typical Tuscan gastronomic specialties.

Information about Fattoria La Vialla 

  • Designation: Fattoria La Vialla

  • Address: Via Di Meliciano, 26 52100 - Arezzo Italy

  • Phone: +39 0575/477811

  • Fax: +39 0575/477812

  • Email: fattoria@lavialla.it

  • Website: www.lavialla.it

  • GPS: N 43°31'42" - E 11°46'48"

  • Production and distribution: Organic food: olives, oil i.v. Olive oil, cereals (wheat, spelt, barley), various vegetables, dairy products, sheep.

  • Farm yard

Information about Fattoria La Vialla 

The gift ideas from Fattoria La Vialla

The gift ideas from Fattoria La Vialla

There is something for every taste, a complete range of Tuscan specialties made by Fattoria La Vialla - from the field to the glass to the bow tied to each basket - using guaranteed organic and biodynamic methods. Gift ideas with combinations of wine - red, white, dry, sweet, sparkling - with appetizers, pasta, sauces, extra virgin olive oil, cold cuts, pecorino cheese, buiscits and other local specialties. All gift boxes are prepared "fresh" week after week. Packaging and shipping are certified CO2 neutral.

Le Ricette di Giuliana (Giuliana Recipes)

Le Ricette di Giuliana (Giuliana Recipes)

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Le Ricette di Giuliana is a book that contains all the recipes of Tuscan cuisine.

 

Le Ricette di Giuliana - bound or paperback 2011 ISBN: 9788890587504

ID: c00b712d4a0b25a35da22e6c352d2ce5

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.

More Information about Fattoria La Vialla

More Information about Fattoria La Vialla
The harvest at Fattoria La Vialla: Big Lunch

The harvest at Fattoria La Vialla: Big Lunch

Olive Oil: Hidden in the trees of the Fattoria La Vialla 

Olive oil with bread and garlic

Olive Oil: Hidden in the trees of  Fattoria La Vialla 

There is more than enough nature in La Vialla. Not just the nature reflected in the organization's ideology, but also the ones you can smell, taste and walk to. I remember Antonio and I walking together through a wooded area where there are narrow oaks, pines and chestnut trees on our way to the olive grove of La Vialla.

La Vialla extends over a total of 1,300 hectares of land in which there are a total of 20 farmhouses. Holidaymakers can spend their holidays in these from the beginning of March to the end of October. So right up until the time of the olive harvest, which you can take part in.

When the olives are ripe and harvested from the trees in the second half of October, this is the main attraction at La Vialla.

“Taking part in the olive harvest has become an increasingly popular activity in the last few months of the year. People are very happy to follow the whole process: from producer to consumer.

They don't take part in the actual pressing, but they can see how it's done and experience the final taste of the product. We have guests who come to us year after year to take part. And of course we are happy because we have more than 25,000 trees.” says Antonio laughing out loud.

  As we arrive we can also hear laughter coming from the various treetops from contented harvesters. The nights under the olive trees are clear. On many trees you only see legs and feet standing on ladders.

  The rest of the body is hidden in the treetops. All participants are given their own small handful, and then they come to pluck as many olive branches as possible from their fruit.

“Here at La Vialla we have three different types of olives: Leccino, Frantoio and Moraiolo. Leccino has a sweetish delicate flavor while both Frantoio and Moraiolo have a stronger profile. They have a higher polyphenol content, which among other things is responsible for the bitter and distinctive taste. The latter two types of olive oil are very intense, both in fragrance and in taste, so a real quality oil. We then try to find the right mix ratio of these three types of olives so that the end product is velvety and still has a distinct character.” says Antonio.

Some things show that they actually did well at La Vialla. In recent years they have won several prestigious awards for their olive oils: first prizes at the prestigious Ercole Olivario competition in 2010 and the gold medal at the Los Angeles International Olive Oil Competition this year. Also, in 2013, La Vialla olive oil was included in the list of "The 50 Best Organic Olive Oils in the World".

Antonio has brought a small handful of olives which he gives to me. He claims with a wink that the end product tastes better if I actively participate in the harvest. So I climb a ladder and start harvesting olives with a middle-aged German couple. After finishing the work we drive to the oldest farmhouse of La Vialla, la Signana. The old stone mill was moved here and opened in 2002. Since then, tons of freshly picked olives have been cold-pressed here.

“The olives are brought here immediately after they have been harvested. Our goal is for them to be pressed within 12 hours. And so - the old-fashioned way, of course - we do it,” he says as we walk into the old mill. Here the mill wheel turns continuously while the olives are poured into the mill by hand. The end product continues to flow a little further up the production chain. 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. This is the taste of health. "It's amazing," I say to Antonio, who replies, "Look. It was better that you participated in the production."

Fattoria La Vialla Interview: Taste of Tuscany, Pecorino, Pasta and Agricultural Tourism.

Fattoria La Vialla Interview: Taste of Tuscany, Pecorino, Pasta and Agricultural Tourism.

Beautiful!, southern Tuscany. Pecorino, Sardinian Tuscany

Pecorino cheese

The area around Pienza and Montepulciano is famous for its good Pecorino cheese. Sheep's milk contains almost twice as much fat as that of cows. This is what makes the cheese so special, but what the animals eat out in the Tuscan countryside is also important. The flowers and herbs that grow in the pastures here have a direct impact on the flavor of the cheese, say those in the know, the producers themselves.

  Around Piza, families compete at any time of the year: who makes the best pecorino?

Example: The Cugusi family near Montepulciano. The milk from 350 sheep is processed here. Incidentally, like their owners, they do not come from Tuscany. Silvana Cugusi's family history is typical. It doesn't start here, but in Sardinia.

Cheesemaker Silvana Cugusi: “My sister and I learned the art of cheesemaking at a very young age. My parents built the business. Father came to Tuscany from Sardinia in the 1960s because the rural exodus had started here. The land is ideal grazing land for sheep. The Orcia Valley is somewhat similar to Sardinia. The former owner of the lands was forced to sell, and the prices at that time were very low. My father found this out through word of mouth from a friend of his brother's. Finally, there was a real immigration wave of Sardinian families.”

 

The Sardinian families brought the know-how for Pecorino with them from their homeland and they combined this with the old Tuscan cheese recipes. The whey from the curd is separated by pouring it into baskets. “Basically,” says Silvana Cugusi, “every pecorino is made in the same way. The cheese has to mature - for three months to two years. But every family has its secrets,” says the cheesemaker. “It continues in the treasury: In the aging cellar, each batch is regularly checked and rubbed with olive oil. "

 

She is particularly fond of one cheese: the "Riserva", the highest quality - a cheese weighing more than 10 kg. It's actually not typical for Pienza. "Pecorino di Pienza" usually weighs 1 kg. The Cugusis made the first cheese in this particular way twenty years ago, for the owners' wedding. Then they went on to win the gold medal - twice at the national level. Outstanding among more than 400 competitors. The certificate with the first prize hangs - along with many other awards - in the cheese shop in Montepulciano.

 

Fattoria "La Vialla"

La Vialla is a fattoria, a family-run farm that not only produces food, but also accommodates guests. These so-called agritourisms are very common in Italy, because the guests who come are interested in rural life. Almost everything that is consumed here is also produced here. For this reason, an agritourism is also considered a form of "sustainable travel". Throughout Tuscany you will find signs for farms where you can also spend your holidays.

However, "La Vialla", run by the three brothers Gianni, Antonio and Bandino Lo Franco, is characterized by some special features. That means everything produced here is biodynamic and has been for a long time. “In the late 1970s,” says Gianni Lo Franco, “father and mother bought the first land here to produce healthy and natural food. They started with organic farming methods, which weren't even talked about in Italy at the time. Even then, the family wanted to produce food without using pesticides and other toxins.”

Gianni Lo Franco: “My first memories of the Fattoria here were the first farm that my parents bought in 1978. Me and my two brothers, only fourteen years old, drove - of course without a driver's license - in a jeep on the steep, narrow, extremely difficult to drive paths of the estate to harvest grapes"

  

  A big lunch at Fattoria La Vialla

  And with these two brothers he then converted his parents' property into a biodynamic farm with its own water and energy. The family has already received many awards for their products. The farm's carbon footprint is highly commended, the farm is working and making good profits. However, the products are hardly sold in Italy, but they are very popular in Germany.

 

Gianni Lo Franco: "Why Germany? Because in 1990 Germany was the only place where anyone had any interest in organic farming. In Italy this was not the case yet. It had no meaning for the Italian population at the time. It was a really nice adventure for us!”

  An adventure that goes on. Because now the family has established an environmental foundation and is working with several universities on research projects.

 

150 to 300 employees work at Fattoria La Vialla each season. With more than 1,000 hectares, this is not necessarily a small amount. 25,000 olive trees with 15 different varieties grow on the property.

  The 1,300 sheep here enjoy a free life and are milked on the pasture. For the production of the company's own Pecorino cheese! Of course, the wine also comes from organic cultivation. There are currently 15 different wines. But the young owners of La Vialla like to experiment. In the wine cellar we discover huge terracotta vessels next to the barrels.

Antonio Lo Franco: “In these amphorae we have old wine. If we leave it in the wooden barrels, it acquires a woody taste. We started experimenting with this red Sangiovese in 2010. Now we will make other wines like this, including white ones. We also want to make sweet vin santo with this terracotta amphora experiment, but we are not yet sure how to feature the amphora process on our labels.”

 

Other products that the Fattoria produces: flour, bread and pastries made from flour, vegetables and herbs, jars and bottles with sauces made from vegetables and herbs and much more. In addition, 29 guest apartments are arranged around the site. But the Italian government strictly monitors that the overnight business accounts for only a small part of the income.

A tip: Meals are offered at regular intervals in the farm

The La Vialla restaurant with an aperitif and everything that goes with it. And this in beautiful surroundings and at reasonable prices.

UNESCO has included the so-called "Mediterranean diet" in its World Heritage List as worthy of protection, especially pasta.

Pasta dishes always taste better in Italy than in Germany. But why is that? What is the secret of the Mediterranean pasta sauce?

We did some research on this in the test kitchen of one of the most famous pasta companies in Italy. The Buitoni family started with a small grocery store almost 200 years ago and ended up as a global company, but this was sold to a Swiss group in 1988. The family home in Tuscany Sansepolcro now houses the R&D department, i.e. the kitchen of the company.

After a conversation with chef Marco Donnini, it is clear: the secret of Italian-Mediterranean cuisine is simple, but has high-quality ingredients such as olive oil, garlic and tomatoes. "But not just any tomatoes," explains the chef. Using the right tomatoes is almost a science and needs to be taken very seriously: "If we want sweet tomatoes, we'll use the small ones, like the grape tomatoes here, or Pachino or cherry tomatoes.

  These are the varieties that are most readily available commercially. They are very sweet and rich in natural sugars.”

 

In addition, most varieties should be as deep red as possible. They only taste the best and are the healthiest when they are harvested when they are ripe. Coincidentally, lycopene is the substance that makes tomatoes red, but also the substance that provides great tomato flavor and even affects how healthy it is. So it pays to be careful when buying. Lycopene is a very stable substance and is not destroyed by cooking.

 

Knowing where ingredients come from and where they are grown is incredibly important to Italians and is always in demand. Only the best and freshest food is served. However, the recipes themselves are often very simple and consist of only a few ingredients.

Author: Christiane Moeller

Fattoria La Vialla  at Luigi Bocconi University - Milan

The Fattoria La Vialla experience. XXXIII International Biodynamics Conference. Bocconi University. February 21, 2015.

Antonio Lo Franco said that the biggest challenge in learning about biodynamic farming according to Rudolf Steiner is being a farmer. This is a very good guide for personal motivation, purpose and logical ability; practical skills are necessary in this area, perhaps more than in others.

And the community - whether it's a family, a group of friends, a farmer's association, or something else - is the form of society in which it can grow. for the Lo Franco brothers, this community was and still is family.

The existence of Fattoria Vialla cannot be ignored. As a family business we have learned to live together. We respect each other and work as a team. We draw inspiration for the future from our family and our children. Today, La Vialla is a reflection of that heritage. When our parents and Piero Giuliana bought the first abandoned farm in the hills of Arezzo Ca'dell'Oro Valdarno in 1978, they just wanted to breathe some clean air and eat the healthy things that had been gardened or grown

  gained by harvesting in the olive groves and vineyards surrounding the house.

  For many years of work, over 500 hectares of La Vialla has been and is still being converted via the biodynamic process, whether this land has been abandoned, reclaimed and rented or purchased from neighboring farmers. There are 250 hectares of vineyards, over 200 of which are biodynamic. The others are still being converted. There are 25,000 olive trees and more than 200 hectares of arable land and pasture. The 600 hectares of forest are the lungs of the farm and 300 hectares serve as provincial safety havens for migrating animals. Biodynamic accumulation is the engine of the company. 3,000 square meters are fertilized with organic material and other "waste" from the remains of the processing of vegetable sauces, the olive pomace oil mill and the like.

 

A study conducted between 2005 and 2010 shows that the country has improved; for example, could the amount of organic matter

  increased by an average of 70%. Brilliant results have been shown. We have just heard from Germany that La Vialla has been awarded “Organic Producer of the Year 2015” at the MUNDUSvini-Biofach competition in Nuremberg. We dedicate this award to our family, our employees and La Vialla. biodynamics.

Paper : "Fattoria La Vialla" - University Luigi Bocconi - Milan

Download the paper

Tesla in Fattoria La Vialla

Tesla in Fattoria La Vialla

Fattoria la Vialla
26 Via Meliciano
52100 Castiglion Fibocchi (AR) Italy

Direction of travel http://www.lavialla.it
Telephone +39 347 503 7397
Roadside assistance 800 596 815 069 480 1252

Charging 2 Tesla connectors, up to 22 kW. Available to customers only. Please call first.

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