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.
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.
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
It is produced in Umbria. The taste is reminiscent of tomato and almond and is medium/light at the same time reminiscent of the taggiasca variety. It is ideal with white meat, fish, salads, bruschetta and carpaccio. With anti-jam stopper.
matured for 5 years in different wood barrels. A lively, fruity and mildly sweet and sour dressing. Highly recommended for everyday use.
Balm vinegar Il Buon Condimento Dodi Acetaia, light, unobstrusive taste, optimally for turning on salads, as a dip of vegetable stripe and Carpaccio
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.
Extra virgin olive oil Nocellara - 0,5 lt. - Tenute Orstiadi
Steiner is a specialist for typical products our mountain areas. Particularly for the tasty kitchen is suited the belly bacon, well passed through with fat, smoked with beechwood, air-dried about several weeks matured.