BIGNOTTI GASTRONOMY, LOMBARDY

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My father started our activity in 1963, originally as a butcher shop and it wasn't until my brother and I became involved that we have turned into what we are now, a full gastronomic experience offering and promoting all sorts of locally sourced produce and traditional plates, entirely hand made, 

spanning from our own cured meats (such as salame, salamino and cotechino), to grilled dishes which are rooted in the peasant culinary tradition, and which include fish from the nearby Lake Garda.

In 2005 (inspired by Sergio, a local cheese-maker) we started to produce our own cheese, made by hand in our in-house dairy which we built in the old slaughter house, and now we take great pride in our traditional cheese-making - all our cheeses are made respecting life's natural cycles and reintroducing 

artisanal production methods: the freshly milked, fire heated milk from cows and goats and natural slow maturing processes add genuine taste and value to every cheese we make.

Buon Appetito!
From Bruno and Gianpaolo

TERRE DI TRAIANO, APULIA

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The idea behind the Masseria Terre Di Traiano project was that of telling the story of the Adria region through the eyes of one of its oldest families, the Spagnoletti-Zeuli, an ancient italian family originally from Rome and Naples, now in its 8th generation.

The family's relationship with Adria dates back to the end of the 1700's, when, as personal administrators to the Duke Carafa of Andria, they accumulated considerable stretches of land on the Via Traiana.

This uncultivated land, which had been used as pasture for centuries, was eventually transformed into olive, almond groves and vineyards by the following Spagnoletti-Zeuli generations, until, in the 1800's, with Italy's unification, the family considerably expanded the main property, the Posta Torre Di Bocca, adding more farming out-buildings, a granary, a chapel, barns and stables.

Eventually, in between the great world wars, the stables were transformed into an oil mill and the cellar was equipped with modern machinery, an update which saw the family through the hardships of the 30's recession, and after the Second World War brother and sister Ascanio and Teresa Spagnoletti-Zeuli maximised the potentials of the local well to irrigate all 140 hectares of the Masseria.
And now we come to the latest generation, who, in 2004 introduced the new Agri Tourism, in harmony with the family's heritage and with nature, which is why we have embraced organic and biological certifications from the start. 

Our restaurant serves dishes exclusively made with locally sourced ingredients and our extensive system of solar panels throughout allow us to be completely self sufficient energy wise.

his uncultivated land, which had been used as pasture for centuries, was eventually transformed into olive, almond groves and vineyards by the following Spagnoletti-Zeuli generations, until, in the 1800's, with Italy's unification, the family considerably expanded the main property, the Posta Torre Di Bocca, adding more farming out-buildings, a granary, a chapel, barns and stables.

Eventually, in between the great world wars, the stables were transformed into an oil mill and the cellar was equipped with modern machinery, an update which saw the family through the hardships of the 30's recession, and after the Second World War brother and sister Ascanio and Teresa Spagnoletti-Zeuli maximised the potentials of the local well to irrigate all 140 hectares of the Masseria.
And now we come to the latest generation, who, in 2004 introduced the new Agri Tourism, in harmony with the family's heritage and with nature, which is why we have embraced organic and biological certifications from the start. 

Our restaurant serves dishes exclusively made with locally sourced ingredients and our extensive system of solar panels throughout allow us to be completely self sufficient energy wise. The Masseria Di Terre Traiano was amongst the first to be signed to the Regione Puglia  "Masserie Didattiche" registry and has been featured in many international travel publications, signalling its cuisine, ambience and architecture as an example of best practice.

TORRI SUPERIORE, LIGURIA

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The Associazione Culturale Torri Superiore was founded in 1989 as a social scheme to restructure and re-inhabit a medieval village that had been abandoned, reform and support a new local community through the creation of an Eco Village and Cultural Centre opened to visitors and tourists.

The Eco Village Torri Superiore provides accommodation in the simple but comfortable "Holiday house", ideal for individuals or groups looking for sustainability, communal and healthy living, history and nature.

The "Holiday House" has capacity for 20 people, and rooms range from double to multi with up to 4 beds. All rooms are sparingly but charmingly decorated, en-suite bathroom is available only to certain rooms; however, separate bathroom and shower facilities are amply provided for.

Heating and water are regulated by an internal system of solar panels and traditional wood burning energy, making us almost entirely self sufficient. Guests have the integrated use of a conference room, a small library, internet access and a laundry room. A buffet is available at fixed meal times and all food comes from locally sourced ingredients, produced in part by the village's resident community - clients are encouraged to share the large tables in the communal rooms or on the terraces outside.

The cuisine is of peasant Mediterranean origin, combining tradition with fresh locally sourced organic produce, and all leftovers are composted to fertilize the garden and vegetable garden. (Vegetarian and Vegan menus are available on request).

The Cultural center in Torri Superiore offers an impressive array of year long programs and short courses on sustainability, respect for nature and personal wellbeing as well as a variety of walks and trekking routes, ranging from gentle 1 hour walks to all day routes in various degrees of difficulty.

Here at The Cultural Organization Torri Superiore we are very proud of our project and our achievements: from conquering the harsh territory that makes growing difficult to embarking on our socially minded sustainability short courses to connect with like-minded individuals, we hope that you will share our ethos, engage in our practices, and above all, enjoy your stay.

BAGNI VITTORIA, ABRUZZI

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We are Elisabetta and Luigi, seasoned travelers who have learned, through being hosted, how to host!

Bagni Vittoria was born from our own experience of the ideal holiday: in harmony with the local environment and with a strong sense of community, sharing the space, the landscape, tastes and emotions.

Bagni Vittoria is a Residence and B&B on the beautiful, unspoilt Casarsa coast, where small beaches alternates with millenarian rocks and approaches, still used by the local fishermen every day.

Bagni Vittoria has been built with respect for the local environment, our priority that of maintaining and safeguarding this area being careful to the flora and fauna of our surroundings; for this reason we only use natural cleaning ingredients such as Lemmon juice and vinegar and only use natural light and environmentally friendly light bulbs.

The B&B overlooks the sea from our spacious terrace where you can relax underneath ancient trees and enjoy delicious breakfasts and dinners under the starts all impeccably made by locally sourced ingredients and following local cuisine, such as fresh fish and organic vegetables.

Every aspect of your stay at the Bagni Vittoria is dedicated to your well being, mindful of nature and mod cons, such as free Wi-fi, so that you can relax in front of a good book and still communicate with the outside world through modern technology. Weather relaxing by natural rock pool, or playing with Jack, our adorable dog who seems to conquer the hearts of all of our guests, Bagni Vittoria is your ideal home away from home.

KECHLER FARM, FRIULI VENEZIA GIULIA

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The Kechler Farm was founded by my great grandfather in San Martino di Codroipo, near Udine, in the mid-1800s. Recently, the management was entrusted to an administrator and the grape was brought into the Cantina Sociale (cooperative winery) in Bertiolo.

I always had a dream: to have a cellar like the one my family once ran in the barn of the Villa Kechler and to personally follow all stages of wine production, from the vineyard to the table, without any intermediary other than the sharing of knowledge and the participation of the local community, that owns the culture of the land.

In 2006, having completed the recovery and enhancement work of an old abandoned barn, renovated in stone and brick using the area traditional methods, the Kechler Winery was born.

Of the 25 acres of vineyards only five, during ripening, are selected by me and the oenologist Fabio Coser and they are hand-harvested to always ensure a quality product. The cultivated varieties are Merlot, Sauvignon, Cabernet Franc, Chardonnay, Friulano, Carmenere and Pinot Grigio.

The same love and the same passion I dedicate to produce the Extra Virgin Olive Oil that I produce in a DOP area in Umbria. The 20 acres olive grove is traditionally managed in full compliance with the current environmental measures, and allowed to grow as nature intended and treated only with Bordeaux mixture.

The olives are hand-picked by my family before being fully ripe and worked within the day to keep intact the organoleptic properties of the olive. The cultivated varieties are: Moraiolo, Leccio the Horn, Maurino and Frantoio.