{"id":36487,"date":"2025-06-20T17:39:45","date_gmt":"2025-06-20T15:39:45","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?page_id=36487"},"modified":"2025-08-22T14:58:38","modified_gmt":"2025-08-22T12:58:38","slug":"il-frantoio-del-poggiolo","status":"publish","type":"page","link":"https:\/\/shumans-monini-stage.ccws.it\/sr\/il-frantoio-del-poggiolo\/","title":{"rendered":"Il Frantoio del Poggiolo"},"content":{"rendered":"\n
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Frantoio del Poggiolo je polifunkcionalni centar u kom obavljamo va\u017ean deo na\u0161eg posla: s jedne strane posve\u0107eni smo potra\u017enji za vrhunskim kvalitetom ekstra devi\u010danskog maslinovog ulja, a sa druge \u0161irenju znanja o istom.<\/p>\n\n\n\n

2001. godine osetili smo potrebu da za\u0161titimo poreklo sirovina, putem analize i kontrole svih parametara proizvodnog lanca: od izbora sorti, do optimizacije metoda berbe i prerade, pa sve do faze ce\u0111enja maslina.<\/p>\n\n\n\n

To je posao selekcije koji obavljamo predano, kako bismo dobili izvrstan proizvod kojem mo\u017eemo da damo svoje ime.<\/p>\n\n\n\n

\u0160irenje kulture ekstra devi\u010danskog maslinovog ulja uvek je bio na\u0161 cilj. Iz tog razloga, tokom godine otvaramo na\u0161a vrata za entuzijaste i gurmane koji \u017eele da otkriju tajne ekstra devi\u010danskog maslinovog ulja i najbolje tehnike uzgoja maslina. Sastanci, konferencije, radionice i kursevi kulinarstva stvaraju mogu\u0107nost za detaljno prou\u010davanje i razmenu znanja sa renomiranim kuvarima iz razli\u010ditih zemalja.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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KU\u0106A<\/h6>\n\n\n\n

Na padini bre\u017euljka u zagrljaju maslina, nalazi se mesto gde se moderni poljoprivredni sistemi kombinuju sa elegancijom stambenog prostora spremnog da ugosti u\u010desnike seminara i konferencija.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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DIZAJN<\/strong><\/h6>\n\n\n\n

Sklad u kombinaciji razli\u010ditih gra\u0111evinskih elemenata i materijala je ono \u0161to atmosferu koju ovde ose\u0107ate \u010dini toplom, prefinjenom i prirodnom.<\/p>\n\n\n\n

U prizemlju se nalazi postrojenje za mlevenje, prostor za istovar maslina i druge prostorije za poljoprivrednu upotrebu. Na prvom spratu je stambeni prostor oplemenjen plafonima otvorenih rogova, drvenim gredama, podovima od terakote, zidovima gletovanim kre\u010dom, secesijskim ogradama i staklenim lusterima.<\/p>\n<\/div>\n\n\n\n

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PROSTOR<\/strong><\/h6>\n\n\n\n

Iz toplog ulaznog hola ulazi se u malu biblioteku izra\u0111enu od drveta, koja je prepuna literature o uzgajanju maslina i tehnikama proizvodnje. Nastavljaju\u0107i hodnikom sti\u017eete do velike i moderne kuhinje koja se poput velike pozornice otvara prema dnevnoj sobi i tako \u010dini izvor inspiracije za kulinarske kombinacije koje \u0107e na\u0161 kuvar realizivari pomo\u0107u na\u0161ih proizvoda. Za sme\u0161taj gostiju namenjeno je sedam soba sa kupatilom koje su tako\u0111e name\u0161tene i uskla\u0111ene sa elegancijom ostalih prostora.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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MASLINJAK I BRE\u017dULJCI<\/h2>\n\n\n\n
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PREKRIVENI MASLINAMA<\/h6>\n\n\n\n

Frantoio del Poggiolo uzdi\u017ee se na tri bre\u017euljka s pogledom na dolinu okruga Spoleto, na \u010detrdeset hektara poljoprivrednog zemlji\u0161ta zasa\u0111enog maslinama.
Na ovom se podru\u010dju prostire na\u0161 maslinjak koji se sastoji se od 5.500 stogodi\u0161njih stabala maslina i jo\u0161 1.500 novih sadnica, na prostoru od oko dvadeset i pet hektara povr\u0161ine.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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SORTE MASLINA<\/h6>\n\n\n\n

Sorte koje smo odabrali \u2013 neke autohtone, druge uvozne \u2013 omogu\u0107uju nam pa\u017eljivo prou\u010davanje svake faze i varijable uzgoja, berbe i prerade maslina.
Na\u0161 maslinjak sastoji se od otprilike 80% sorte Moraiolo, gotovo isklju\u010divo autohtone umbrijske sorte koja ozna\u010dava me\u0161avinu ulja nastalih na podru\u010dju od okruga Asizi do Spoleta. Ostalih 12% dolazi od sorte Frantoio, a preostalih 4,5% od sorte Leccino, dve plemenite sorte tipi\u010dne za regiju centralne Italije, kojima treba dodati i 3,5% ostalih sorti.<\/p>\n<\/div>\n\n\n\n

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PROIZVODNI POGON<\/h2>\n\n\n\n
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U na\u0161em poslu je podjednako va\u017eno imati najsavremenije ma\u0161ine, na koje se mo\u017eemo osloniti u fazama koje dolaze nakon uzgoja. Na\u0161 Frantoio del Poggiolo je centar najvi\u0161eg kvaliteta, sa tehnologijama koje garantuju visoke performanse \u010dak i tokom prerade na\u0161ih ni\u0161nih proizvoda, me\u0111u kojima je Il Monello, ekstra devi\u010dansko maslinovo ulje \u201eNovello\u201c, nefiltrirano i koje se svake godine proizvodi u super ograni\u010denim koli\u010dinama.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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UZGOJ<\/h6>\n\n\n\n

Da bi se postigao balans arome kod ekstra devi\u010danskog maslinovog ulja, kao i da bi dobilo plemeniti ukus, veoma pa\u017eljivo biramo odgovaraju\u0107e sorte.<\/p>\n\n\n\n

Idealna me\u0161avina dobija se samo pomo\u0107u recepta po kome se na mudar i stru\u010dan na\u010din me\u0161aju najbolja ulja dobijena iz odre\u0111ene berbe.<\/p>\n\n\n\n

Svaka sorta ima svoje karakteristike i svake godine klima, konzistentnost zemlji\u0161ta i godi\u0161nje doba mogu da uti\u010du na odre\u0111ene promene u proizvodnji, bilo da su u pitanju koli\u010dine, kvalitet ili intenzitet ukusa.<\/p>\n<\/div>\n\n\n\n

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PRERADA<\/strong><\/h6>\n\n\n\n

Da bi se dobio kvalitet nije dovoljno imati samo dobru sirovinu, ve\u0107 je potrebno poznavanje ispravnih postupaka, ne zaboravljaju\u0107i da elementi kao \u0161to su na\u010din i period berbe, kao i trajanje, oblici i mesta skladi\u0161tenja mogu uticati na ukus finalnog proizvoda.<\/p>\n\n\n\n

U zavisnosti od vrste masline, sorte i klimatskog trenda sezone, pravimo razli\u010ditu ra\u010dunicu kada je u pitanju koli\u010dina vode, kao i razli\u010dito vreme prerade.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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