EXTRA VIRGIN OLIVE OIL
The extra virgin olive oil is obtained by pressing perfectly ripe olives, so which are harvested from the end of October until November.
With 100 kg of ripe and good olives you can produce from 12 to 20 liters of virgin olive oil by cold pressing. To obtain a greater quantity you need to use heat, but you will have to consider the side effect of it of using this method, that could modify the organoleptic traits. Seasonal climate, the stage of the olive ripening at the harvest, olive sorts and pressing are all elements that could vary the flavor and the antioxidant quality in the oil.
We identified some historic and famous areas for their local and typical oil varieties: Coratina in Puglia, Leccino-Moraiolo-Correggiolo in Tuscany, Gargano-Pendolino-Moraiolo-Bianchera in Venetian and Friuli and the excellent Bianchera-belica in Trieste karst.

HONEY
Honey is a gift offered by bees, completely biological and natural. Ancient Egyptians and Greeks considered it the “food of gods”.
The beekeeping activity is in Friuli. The bees are dislocated to put them to pasture in woods. In this way you will be able to perfectly recognize the concept of “terroir” because each honey has its own and typical taste.
Moreover, it is a unique food, because of its content of glucose, fructose and enzymes.
You will find different aromas and different colors in the honeys we chose.
Miele di Amorfa Frutticosa: intense, with its smell of fruits and a scent of raspberry and wild strawberry.
Lime honey (from Natisone Valleys): intense, balsamic, inebriating with a long and sapid taste. It is excellent with ricotta, yogurt, and blue cheese.
Chestnut honey (from Colli Orientali): dark, a bit astringent, full of scents like soaked tobacco, it is good with fresh cheese and unique in pastry.
Marasca Honey (from Karst): dark straw-yellow, with an aroma of bitter almond, rich in polyphenols, it is very peculiar.
To eat with goat and sheep cheese, even better if they are salty.
And also, acacia honey, ailanthus honey, mixed flower honey, Barena mixed flower honey (from Lido Veneziano) and many others…

APPLE JUICE
We suggest Borgo delle Mele, because this company harvests and handles apples, obviously by hand. It respects the natural cycles and selects unique, historical, but especially genuine products.
The result is a very high-quality selection, like Antiche autoctone, Mela verde, Cipolla di Cavasso e della Val Cosa juices, which are Slow Food presidium.
Compote is different from jam because it contains more fruit and less sugar. Sugar derives here from the fruits themselves, for this reason it is more natural and has less calories.
It can be considered a better-quality product than jam and marmalade. Real jams need specific environment during the production, which is difficult to recreate at home.
We suggest Composta di Mele Antiche e Cannella (with cinnamon, 220 gr), Composta di Mele Antiche e Zenzero (with ginger, 220 gr), Composta di Cipolla Rosa e mela (with onion, 160 gr), Mostarda di Mela Ruggine (120 gr), Mela e Kren (120 gr), apple vinegar (500 ml) and much more…