Cortona | Blogging In Italy

Archive | Cortona RSS feed for this section

From Olives to Oil: the Frantoio

When I left off last, things looked like this.

©Blogginginitaly.com

Olive picking was complete and it was time to take the olives to the frantoio, or oil mill.

Niccolo and Edoardo loaded their family’s olives into their car and we drove a short distance to the beautiful Frantoio Landi,

©Blogginginitaly.com

a frantoio that has been in the family for years.

Here we were met by Massimo, the owner, who helped “pour” the olives into one of the mill’s standard sized containers.

©Blogginginitaly.com

Next, the olives were moved to a large scale to be weighed.

©Blogginginitaly.com

Grand total we picked: 148.5 kg.

©Blogginginitaly.com

The minimum weight needed to process is 300 kg, so the Olivieri olives would be combined with those of two friends. In the meantime, Lorenzo, one of the sons, patiently gave us a tour and explanation of the harvesting process before it would begin the next day.

©Blogginginitaly.com

Years ago, horses or oxen were used to turn the grinding wheels.

©Blogginginitaly.com

The old grinding wheels are still available at the frantoio and are sometimes used based on demand. Olives in Tuscany are usually harvested during October and November, depending on weather, so there can be a huge demand during a very short period of the year.

©Blogginginitaly.com

Time to begin the process. The olives we picked are combined with two others to achieve the minimum weight. When you look at the faces of the growers, you can see the pride they have in their olives and sense their anticipation.

©Blogginginitaly.com

The combined olives are dropped into a large hopper

©Blogginginitaly.com

where the olives are carried on a ladder conveyor to the washer.

©Blogginginitaly.com

During the washing process, leaves and stems are removed, and are sent via a pipe to an outside holding container. Nothing goes to waste in the process.

©Blogginginitaly.com

The washed olives are moved to another hopper

©Blogginginitaly.com

and then into a grinding/crushing machine, or martellatura.

©Blogginginitaly.com

Here the olives and pits are crushed into an olive paste, which is pumped into a mixing machine.

©Blogginginitaly.com

The olive paste is mixed slowly for 45 minutes. This is the first instance we could smell the wonderful olive oil fragrance.

©Blogginginitaly.com

The next step is the pressing, where a centrifuge spins the mixture at high speeds and separates the mixture into three parts: oil, water and pomace and the pomace is removed.

©Blogginginitaly.com

The heavier water is then removed in a second centrifuge. And then, the unfiltered extra-virgin olive oil moves through a tube and suddenly begins to pour out into a stainless steel container.

©Blogginginitaly.com

It is quite an amazing sight!

©Blogginginitaly.com

When the oil has stopped flowing, it is carefully measured and divided into containers for the growers.

©Blogginginitaly.com

Smiles abound and all are eager to sample the results.

©Blogginginitaly.com

Being in Italy in the fall has given us some incredible new experiences, and participating in an olive harvest has been one of our very best. Hopefully my description of the process, with a great deal of help from Len, is pretty accurate. What we know for certain is that picking the olives was wonderful, and being able to watch them move through the process to the final product was sensational. And of course, as you might guess, there is nothing quite like the taste and flavor of olio nuovo – the new oil. From olives to oil – nature at its very best.

Ciao,

Judy

Tags: Frantoio Landi, Olive Harvest in Tuscany

Comments 10 Comments
Categories Cortona, Food, Italian Food, Italian History, Italian Hospitality, Italy, My Blog about Italy, Tuscany

Olive Harvest in Cortona

14 Oct

Olive harvesting for many in Italy is a family affair. Italian families love their gardens and harvest their olives, like their fruits and vegetables, for their own consumption. Their olives are usually harvested by hand, producing a better quality oil.

Ancient olive trees are among the heartiest of trees – they grow well in most soils and some have born fruit for centuries. The trees even retain their green leaves year round.

Although I have walked by them for years, yesterday I finally came face to face with the first trees I would pick.

©Blogginginitaly.com

Our friends Massimo and Daniela, and their sons Niccolo and Edoardo, have about 14 trees that were ready for harvesting. With only a handful of pickers, this was a two-day project. Len picked both days,

©Blogginginitaly.com

As did new friends Sandy and Rudy.

©Blogginginitaly.com

Picking olives is not difficult but it is time-consuming and at times back aching. Sometimes pickers are on ladders or up in the trees, carefully stripping the olives from upper branches,

©Blogginginitaly.com

while other times they stand below, working branches at arms reach.

©Blogginginitaly.com

We placed long orange nets around each tree to collect the falling olives, being very careful not to step on them.

©Blogginginitaly.com

Sometimes, it seemed as though it was raining olives. A long plastic rake, called a pettina or manina, is used to reach tall parts or dense areas in the center of the tree. The tools are used to gently rake the olives off each branch, and as they fall to the net below, there is the sensation of raining olives. Here Rudy is demonstrating the technique.

©Blogginginitaly.com

A few olives have a less direct path and may tap you on the head or shoulder on their way down, or even land in your shirt or pocket. I found a few after we got home.

When a tree was empty, the olives would be gently rolled up in the net and then placed in a bin.

©Blogginginitaly.com

And off we’d go, moving the nets to the next tree. Usually 2-3 would work a tree together.

©Blogginginitaly.com

Weather is important because if it rains, the olives can rot before they are pressed. We were fortunate. Although the skies threatened, the rain held off and gave us the time we needed to finish picking.

©Blogginginitaly.com

Although some leaves naturally fall with the olives, seasoned olive pickers can pick olives with fewer leaves. We were all pretty careful, and tried to clean as we went along. I’m told a few leaves are fine as they impart a good taste.

Picked olives range in size and color; they can be green, purple, yellow or black, and they differ from tree to tree.

©Blogginginitaly.com

Naturally, no matter what they are doing, Italians always take time for pranzo, or lunch. I missed the incredible lunch served in the garden on Monday, but yesterday, Massimo served us a delicious lunch at Tuscher Caffe.

©Blogginginitaly.com

Pici al Fumo ©Blogginginitaly.com

©Blogginginitaly.com

And here are some of the workers enjoying lunch:

©Blogginginitaly.com

After lunch, Len and I returned with Daniela and Nicco for what we thought was one small last tree. However, there was still work to be done, as all the olives needed to be ready the next morning to take to the frantoia for pressing.

Working in the garage, we sorted and sorted and filled four large containers.

©Blogginginitaly.com

Until all the leaves were gone…

©Blogginginitaly.com

So this is what I’ve learned:

Harvesting is more than picking olives. It is a gathering of family and friends, new and old, working together, surrounded by nature’s beauty. It is a time filled with friendship, smiles, stories, and the joy of being in touch with nature. It is a tradition, passed on from generations, and thriving for future ones. And lucky for me, unlike grapes, bees don’t hang out around olives.

During lunch, and after the day was done, looking around at our tired and achy group, I noticed one more thing – we shared the kind of glow that comes from pitching in together for a job well done.

Tomorrow we go to the frantoio to watch our picked and sorted olives become olive oil. And then we get to taste it. Stay tuned for Part 2!

©Blogginginitaly.com

And many thanks to Daniela and Massimo for giving us this opportunity – such a great pleasure and learning experience. Count us in for next year!

Ciao,

Judy

Tags: Fall Harvest in Cortona, Olive Harvest

Comments 20 Comments
Categories Cortona, Cortona Restaurant, Family, Food, Italian History, Italian Hospitality, Italian WIne, Italy, My Blog about Italy, Tuscany

La Compagnia Arcieri della Civetta

5 Oct

The Archidado Joust, which occurs the second Sunday of June in Cortona, traces its origins back to the Middle Ages. It was created in 1397 to celebrate the wedding the Lord of Cortona to a noble woman from Siena. For several weeks in June, town’s people are dressed in medieval style and banners are hung representing the various quarters of the town. Competition is fierce for the crossbow event.

Blogginginitaly.com

But how does one learn to use a crossbow? Like other sports, it requires years and years of practice and training, often passed down from parent to child. To assist in this learning, The Compagnia Arcieri della Civetta (Bowmen of Owl Association) was established in July 2010.

©Blogginginitaly.com

Its purpose is “to practice and spread archery by using historical bows and learning everything about this discipline, from knowing different timbers, knowing how to use hand crafted bows made by skilled archers, how to make arrows, and how to shoot them both towards fixed or moving targets.”

©Blogginginitaly.com

The Association participates in tournaments in many towns all over Italy, and for the second year, in Cortona.

©Blogginginitaly.com

Although the weather didn’t participate, the costumed participants put on quite a show.

©Blogginginitaly.com

The Bowmen move in assigned groups and have specific times to attempt each target. Creative and challenging objects are placed around the town, some with moving targets such as below. Here, a string is pulled and the large black disc swings as a pendulum.

©Blogginginitaly.com

Others are stationary, but no less difficult, as in needing to shoot though two openings to hit the target from quite a distance away.

©Blogginginitaly.com

Some targets are placed at the end of tiny viccoli or streets; here a father is shielding his young bowmen from the rain…

©Blogginginitaly.com

as others cheered them on.

©Blogginginitaly.com

Participants carefully checked their status and timing at each station.

©Blogginginitaly.com

After shooting, bowmen would examine their results and retrieve their arrows.

©Blogginginitaly.com

as some of the junior members just tried to stay dry and warm.

©Blogginginitaly.com

Later in the afternoon, the participants gathered and the winners were announced. A new event in an ancient city, reminding us of medieval times gone by.

Ciao,

Judy

Tags: Bowmen of Owl Association, Cortona Archery Competition, La Compagnia Arcieri della Civetta

Comments 1 Comment
Categories Cortona, Italian Festival, Italian History, Italy, Medieval, My Blog about Italy, Pageantry, Piazza Life, Piazza Signorelli and Piazza Republicca

Sunflower: Girasole

1 Oct

Driving through Tuscany in the summer, a common site is a field of sunflowers. If I didn’t know better, I’d almost think they were shy, as it seems they are always facing away when I want to take a picture. An understanding of the name, however, helps one understand – gira sole literally means turns toward the sun, and that is exactly what they do.

©Blogginginitaly.com

But what happens to them in the fall? As you might imagine, they look quite different.

©Blogginginitaly.com

Once they reach this state, sunflowers are cultivated for their edible seeds, which are an important source of oil for cooking. Timing is important as the seeds need to be harvested before they begin to dry and loosen, and before the squirrels and birds decide to do the harvesting for you.

©Blogginginitaly.com

According to Fun Flower Facts, by Connor Lowry, here are some ways the sunflower can be used besides being a wonderful ornamental flower:

As you know, sunflower seeds are edible. They can be eaten raw, cooked, roasted or dried. They are a popular, nutritious snack containing a good source of protein, vitamins A, B, and E, calcium, nitrogen and iron.
Traditionally, North American Indians ground the seeds to make flour for cakes and breads.
The petals are also edible; they can be cooked and eaten like artichokes.
Humans aren’t the only ones that find sunflowers tasty. The seed heads are also a source of food for birds and animals. Sunflower seeds are a major ingredient in commercial birdseed.
Sunflower leaves are used as feed for livestock.
Sunflower oil is a popular vegetable oil known for its light colour, mild flavour, low levels of saturated fats and ability to withstand high cooking temperatures.
The oil can also be added to soap, lubricants and candles.
Sunflower oil can help relieve skin conditions, hemorrhoids and ulcers.
Sunflower roots can remove radiation from soils and water. They were used to clean up the Chernobyl disaster.
The root of the plant is also used in traditional herbal medicine to treat snake bites and spider bites. The leaves can be made into tea to relieve fevers, lung ailments and diarrhea.
The flowers can be used to make an all natural dye.
The stalks are used to make paper and clothes.

So, now you know what happens to those lovely flowers that always seem to make us smile.

Ciao,

Judy

Tags: Fun Flower Facts, Girasole, Sunflower Harvests, Sunflower Seeds, Sunflowers

Comments 3 Comments
Categories Cortona, Food, Italian countryside, Italian Food, Italian History, Tuscan hill views, Tuscany

ChocoCortona

20 Sep

This weekend, Cortona is hosting ChocoCortona, La Grande Festa del Cioccolato Artiginale, or festival of handcrafted chocolates.

©Blogginginitaly.com

And what a selection there is. You can sign up for chocolate making lessons,

©Blogginginitaly.com

observe various chocolate cooking shows,

©Blogginginitaly.com

or simply wander the tents filled with chocolate delicacies.

©Blogginginitaly.com

Some of the chocolates are especially creative:

Various cheeses or an antipasto platter ©Blogginginitaly.com

Cars, purses or shoes? ©Blogginginitaly.com

While others are just plain tempting…

White, milk and dark chocolate discs ©Blogginginitaly.com

Fresh waffles or hot fudge covered fruit skewers ©Blogginginitaly.com

Covered nuts and fruits ©Blogginginitaly.com

Look no further for that kid in a candy shop…

©Blogginginitaly.com

Or a happy messy one…

©Blogginginitaly.com

Thinking of an after dinner liquor? So many flavors to choose from.

©Blogginginitaly.com

But then why wait till after dinner when you can have a shot in a chocolate filled cup!

©Blogginginitaly.com

However you like your chocolate, you’re sure to find it at ChocoCortona.

Ciao,

Judy

Tags: ChocoCortona, Handcrafted Chocolates

Comments 12 Comments
Categories Cortona, Cortona Market, Italian Festival, Italian Food, Italian Hospitality, Italy, My Blog about Italy, Piazza Life, Piazza Signorelli and Piazza Republicca, Tuscany

Italy: It’s So About the Food

17 Sep

A sampling of what we’ve eaten in the past few weeks, some out and some at home:

©Blogginginitaly.com

And let’s not forget the sun-dried fichi (figs)!

Wish you could taste them all.

Ciao,

Judy

Comments 11 Comments
Categories Cortona, Cortona Restaurant, Cortona Trattoria, Food, Food shopping in Cortona, Italian Food, Italian Hospitality, Italy, Tuscany

From Vine to Wine

14 Sep

When in Italy, it’s hard not to get caught up in the production of wine. Grapes seem to grow everywhere with diverse types of soil, climate and winemaker contributions. Saturday afternoon, we headed to Leuta in Cortona, not only to sample wine but also to visit nature at its best.

Our friend Carlo was our guide as we headed to the beautiful Leuta vineyards. I’ll let the photos tell the story of the beautiful day we had.

Leuta vineyard with Cortona in background:

Leuta vines up close:

Carlo and Len:

Leuta worker:

Next career?

Yours truly ready with Epi pen and Benadryl, but the bees were much more interested in the grapes…

Other beautiful sights:

A close up of same building with a fig tree growing within…

Afterward, we caught up with Denis, the passionate owner of Leuta, as he was giving a tour of the wine making process…

We were fortunate enough to sample several of Leuta’s excellent wines and once again hear the story of Denis’ love of winemaking, a passion that grew from working with his grandfather.

On the way home, we saw this, the inactive Amiata Volcano .

Thanks, Carlo, and Denis, for a wonderful day!

For more on Leuta, visit Leuta.

Ciao,

Judy

Tags: Leuta Wine

Comments 10 Comments
Categories Cortona, Italian History, Italian Hospitality, Italian WIne, Italian Wine Tasting, Italy, My Blog about Italy, Tuscan hill views, Tuscany

Cantanapoli

11 Sep

The town of Cortona sits in the center of the country, and the speciality, besides pici pasta, is chianina beef.

When you look at a map, it is easy to understand why seafood is not a mainstay of many of the restaurants. But there are a few exceptions, several with connections to Napoli.

Last night we had dinner at Cantanapoli with dear friends Fernanda and Carlo. This restaurant is located in Camucia at the base of Cortona. Although there are many pasta dishes on the menu, Carlo asked Mario, the owner, to create our menu – one of only seafood.

Not only was it delicious, it was so fresh you could almost taste the sea. I love this from their website: the dishes on the menu may vary based on what the sea gives every day.

Our Primo:

Our Secondo:

In addition, they serve Neapolitan pizzas which are baked in a wood oven, using DOP buffalo mozzarella and cherry tomatoes from Vesuvius.

The company was great, the food delicious, and the evening a perfect way to celebrate Fernanda’s upcoming birthday. Buon Compleanno, Ferdanda!

Ciao,

Judy

Tags: Cantanapoli, Seafood near Cortona

Comments 7 Comments
Categories Cortona, Cortona Restaurant, Food, Italian Food, Italian Hospitality, Italy, My Blog about Italy, Naples

Sara Lovari at Il Pozzo

10 Sep

A few days ago, we attended the Sara Lovari exhibit hosted by the owners of Il Pozzo Galleria.

Sarah, Loriana and Ivan ©Blogginginitaly.com

Sara is a local artist who exhibits her most interesting work in Italy and abroad. She uses acrylic paint and multi-material applications on various backgrounds. Using a selection of objects from everyday life, she creates three-dimensional art with recycled materials such as vintage magazines and newspapers, discarded boxes, string, etc.

You can find more at Sara Lovari.

Ciao,
Judy

Tags: Il Pozzo Galleria, Sara Lovari

Comments 2 Comments
Categories Cortona, Italian Art, Italian Hospitality, Italy, My Blog about Italy

Man on a Mission

8 Sep

Although I am not certain, I’d guess this man brings local wines to Cortona bars and eateries, and this is what we drink when we order vino di casa, or house wine. In Cortona, such wine would usually be Sangiovese, the “mother” grape of Tuscany. Even the engine is working hard!

Grazie, signore, we certainly enjoy the fruits of your labor.

Ciao,

Judy

Comments 2 Comments
Categories Cortona, Italian History, Italian WIne, Italy, My Blog about Italy, Tuscany

← Older Entries

Newer Entries →

S	M	T	W	T	F	S
				1	2	3
4	5	6	7	8	9	10
11	12	13	14	15	16	17
18	19	20	21	22	23	24
25	26	27	28	29	30	31

Search

Blogging In Italy

From Olives to Oil: the Frantoio

Olive Harvest in Cortona

La Compagnia Arcieri della Civetta

Sunflower: Girasole

ChocoCortona

Italy: It’s So About the Food

From Vine to Wine

Cantanapoli

Sara Lovari at Il Pozzo

Man on a Mission

Follow this Blog via Email

Blog Stats

Calendar

Categories

Blogging In Italy

Past Posts

© Blogginginitaly.com, 2011-2024

Search

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Share this:

Follow this Blog via Email

Blog Stats

Calendar

Categories

Past Posts

© Blogginginitaly.com, 2011-2024