OLIVE OIL EXTRA VIRGIN COLLEMAGGIO
The extra-virgin olive oil from the first pressing, of a superior category, has been produced through a mechanical process using olives reaped in the Penne’s countryside, then hand browsed on and subjected to a cold grinding within 24 hours. All this process is done using innovative techniques to protect and to appreciate all the natural substances contained in it.
The equilibrium between the peculiar hill climate, the contact of the mountains and sea breezes, the land, the care for all the production stages bear to a good result: a product qualitatively elevated.
The following types are foreseen: 1.Dop; 2.Dritta 3.Leccino; 4.Itrana; 5.Peranzana.Link3
PULSES AND CEREALS
Pulses and cereals have always been a typical food of traditional farm cuisine ;they are good meal complete with all the essential nutritious ingredients for our health.
Scientific researches have found that cereals have none of the essential amino acids of which the pulses are rich, so putting them togheter is a good diet.
BARLEY: Amillis barley, pruduced and packed following the law, free from colouring and preserving agents.
SPELT: spring spelt, pruduced and packed following the law, free from colouring and preserving agentsi.
CHICKPEA: Vestina’s hills chickpeas, pruduced and packed following the law, free from colouring and preserving agents.
BEANS: Tavo’s “tondini”, pruduced and packed following the law, free from colouring and preserving agents.
LENTILS: Vestina’s hills lentils, pruduced and packed following the law, free from colouring and preserving agents.
TOMATO SAUCE with Tomato Pera d’Abruzzo, It is rich in lycopenes, which, like other carotenoids, carries out tumor prevention activities. It is characterized by its delicate and intense taste and the particular unmistakable fragrance
MBRIADORIA SAUCE: tomato, pepper, aubergine, celery, onion, carrot, salt, extra virgin olive oil. it is a ready-made sauce that allows you to taste a typical Penne dish “l’ov mbriadoria”,
ARTICHOKES IN OIL: small and very tender Violetta artichokes, extra virgin olive oil, white wine, vinegar produced and packaged
SYRUP PEACHES: ripe peaches, sugar, lemon juice, water.
FISHING JUICE: ripe peaches, sugar, lemon juice, water.
PEAR JUICE: ripe pears, sugar, lemon juice, water.
Traditional fruit Jams
The common characteristics of all our compotes are: 1. the use of natural fruit; 2. the use of natural thickeners (apple, lemon); 3. care in cooking to keep the color of the fruit as fresh as possible; 4. the minimum intake of sugar or honey, added at the end, to ensure the natural flavor, color and conservation.
GRAPE JAM (SCRUCCHIATA)
The typical local jam and full prepared with selected Montepulciano grapes in our area, we collect ripe and deprive manually and with great patience of small seeds.
OTHER JAM : FIG, PEACHES, PLUMS, APRICOTS
Also CHERRY PLUM, LEMON, ORANGE, ZUCCHINE
The extra virgin olive oil was used not only in the kitchen but also for skin and hair care. We wanted to resume this tradition and created a Collemaggio cosmetic line with the extra virgin olive oil we produce and extract of olive leaves *. The absence of parabens and mineral oils in the creams and paragons, sles and sls in the shampoo and shower gel allow our products to be usable and suitable for the most sensitive skin. The delicate line is completed by the delicate perfume with fig essence.
* in collaboration with the Osmos companies of Lazzate (Va) and the Senigallia Natural Laboratory (PS)
In order to enhance pastoralism and to promote the use of natural fibers, in collaboration with Biella Wool Company we have created a fantastic soft wool with the fleece of the Italian merinoised breed sheep The use of natural wool, if properly selected and spun, has a significant therapeutic property both in contact with the body and in the processing phase.