{"id":36764,"date":"2025-06-20T17:39:45","date_gmt":"2025-06-20T15:39:45","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?page_id=36764"},"modified":"2025-08-22T18:37:07","modified_gmt":"2025-08-22T16:37:07","slug":"il-frantoio-del-poggiolo","status":"publish","type":"page","link":"https:\/\/shumans-monini-stage.ccws.it\/sv\/il-frantoio-del-poggiolo\/","title":{"rendered":"Il Frantoio del Poggiolo"},"content":{"rendered":"\n
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Frantoio del Poggiolo som ligger halvv\u00e4gs upp f\u00f6r en kulle med olivtr\u00e4d \u00e4r det multifunktionella center d\u00e4r en viktig del av v\u00e5rt arbete \u00e4ger rum. Vi har arbetat h\u00e5rt f\u00f6r att erh\u00e5lla en \u00f6verl\u00e4gsen kvalitet och sprida kunskapen om extra jungfruolivolja.<\/p>\n\n\n\n

2001 k\u00e4nde vi att vi beh\u00f6vde f\u00f6rb\u00e4ttra v\u00e5rt urval genom att \u00f6ka de analytiska testerna l\u00e4ngs hela produktionskedjan: val av olivsort, sk\u00f6rd och optimering av pressmetod.<\/p>\n\n\n\n

Det \u00e4r en uppgift vi l\u00e4gger ner v\u00e5r sj\u00e4l i, f\u00f6r att den produkt som b\u00e4r v\u00e5rt namn ska h\u00e5lla h\u00f6gsta kvalitet.<\/p>\n\n\n\n

Vi har alltid engagerat oss i att sprida kulturen bakom den extra jungfruoljan. D\u00e4rf\u00f6r \u00f6ppnar vi upp v\u00e5r Frantoio del Poggiolo f\u00f6r oliv\u00e4lskare och matexperter som vill l\u00e4ra sig mer om olivoljans hemligheter och de b\u00e4sta tillverkningsteknikerna. Genom m\u00f6ten, konferenser, workshops och matlagningskurser f\u00e5r vi m\u00f6jlighet att dela kunskap med ber\u00f6mda kockar fr\u00e5n olika l\u00e4nder.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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PENSIONAT<\/h6>\n\n\n\n

V\u00e5r Frantoio del Poggiolo \u00e4r en kombination av en modern jordbruksanl\u00e4ggning och ett elegant boende som v\u00e4lkomnar seminarium- och konferensdeltagare.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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DESIGN<\/strong><\/h6>\n\n\n\n

Den harmoni som de olika elementen och m\u00f6blerna satts samman med skapar en mysig, elegant och familj\u00e4r milj\u00f6.
P\u00e5 markplan finner vi olivpressen, hallen d\u00e4r oliverna lastas av och andra ytor f\u00f6r jordbruksarbete. P\u00e5 f\u00f6rsta v\u00e5ningen finns boendet med tr\u00e4bj\u00e4lkar, terrakottagolv, kalkstrukna v\u00e4ggar, r\u00e4cken i art nouveau och lampsk\u00e4rmar av glas.<\/p>\n<\/div>\n\n\n\n

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RUMMEN<\/h6>\n\n\n\n

Den v\u00e4lkomnande entr\u00e9n leder till ett litet bibliotek av tr\u00e4, fullpackat med b\u00f6cker om olivodling och produktionsteknik. N\u00e4r man forts\u00e4tter genom korridoren kommer man till ett modernt k\u00f6k som liksom en scen \u00f6ppnar upp till ett vardagsrum och fungerar som inspirationsk\u00e4lla till de kulinariska skapelser som v\u00e5r kock lagar med v\u00e5ra produkter. Pensionatet har sju eleganta rum med privata badrum.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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L’oliveto<\/h2>\n\n\n\n
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OLIVLUNDEN<\/h6>\n\n\n\n

Frantoio del Poggiolo Ligger uppe p\u00e5 en kulle som str\u00e4cker sig \u00f6ver 40 hektar mark med olivtr\u00e4d som blickar ut \u00f6ver Spoleto-dalen.<\/p>\n\n\n\n

H\u00e4r finner vi v\u00e5r olivlund med 5500 \u00e4ldre olivtr\u00e4d och ytterligare 1500 nya tr\u00e4d som f\u00f6rdelats \u00f6ver tjugofem hektar.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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OLIVSORTER<\/strong><\/h6>\n\n\n\n

N\u00e5gra av de olivsorter vi valt att arbeta med \u00e4r inhemska medan andra \u00e4r importerade. Det ger oss m\u00f6jlighet att studera alla variabler och faser g\u00e4llande odling, sk\u00f6rd och bearbetning.<\/p>\n\n\n\n

Cirka 80% av v\u00e5ra oliver \u00e4r Moraiolo, en olivsort som \u00e4r n\u00e4ra nog exklusiv f\u00f6r Umbrien och som k\u00e4nnetecknar v\u00e5ra oljor fr\u00e5n Assisi-Spoleto. Ytterligare 12% \u00e4r Frantoio och 4,5% \u00e4r Leccino, tv\u00e5 f\u00f6rn\u00e4ma olivsorter som \u00e4r typiska f\u00f6r centrala Italien. De sista 3,5% \u00e4r andra olivsorter.<\/p>\n<\/div>\n\n\n\n

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LABORATORIET<\/h2>\n\n\n\n
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Viktigt \u00e4r ocks\u00e5 det moderna maskineri vi anv\u00e4nder f\u00f6r de p\u00e5f\u00f6ljande stadierna i olivodlingen. Frantoio del Poggiolo \u00e4r ett h\u00f6gteknologiskt center som s\u00e4kerst\u00e4ller en produktion av h\u00f6gsta kvalitet. V\u00e5rt specialomr\u00e5de Novello, en ofiltrerad extra jungfruolivolja, produceras ocks\u00e5 h\u00e4r i sm\u00e5 m\u00e4ngder.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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LANTBRUKET<\/h6>\n\n\n\n

Att v\u00e4lja r\u00e4tt olivsort \u00e4r en f\u00f6ruts\u00e4ttning f\u00f6r att kunna balansera den extra jungfruoljans dofter och ge den en f\u00f6rn\u00e4m smak.<\/p>\n\n\n\n

Varje sort har sina unika egenskaper och dessutom g\u00f6r \u00e5rliga f\u00f6r\u00e4ndringar i klimat, jordm\u00e5n och s\u00e4song ocks\u00e5 skillnad.<\/p>\n\n\n\n

Att f\u00e5 fram en perfekt blandning involverar ett antal recept som kombinerar de b\u00e4sta oljorna i en given sk\u00f6rd.<\/p>\n<\/div>\n\n\n\n

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ARBETE<\/h6>\n\n\n\n

Kvalitet \u00e4r mer \u00e4n bara goda r\u00e5material. Det handlar ocks\u00e5 om att till\u00e4mpa korrekta procedurer och att inte gl\u00f6mma viktiga faktorer som sk\u00f6rdperiod, metoder och f\u00f6rvaring, som alla kan p\u00e5verka slutproduktens smak.<\/p>\n\n\n\n

Bevattning och olika bearbetningstider fastst\u00e4lls p\u00e5 grundval av olivsort och aktuella v\u00e4dervillkor.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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