Monti Sabini

What's on this week in Sabina (23rd-29th January 2012)

2012-01-25T09:55:00.000Z

This is our guide to what's on in Sabina this coming week. You can also have a look at our full list of events in Sabina if you're planning a little further ahead :)

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Now - Sat January 28th 2012
Photography exhibition | Rieti

What: Exhibition of local Rieti-based photographer Filippo Maria Gianfelice. An exhibition dedicated to 'industrial archaeology'; a series of black and white photographs taken in various disused and abandoned factories. Free entrance.
Where: Studio7 Arte Contemporanea, via Pennina 19, Rieti (View on Map)
More info: on Filippo Maria Gianfelice on his personal website here (In Italian)

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Sun 22 January - Sun 26 February 2012
Print exhibition | Farfa

What: An exhibition of the print collection of Farfa Abbey. The exhibition can be visited during the guided tours of the Abbey. Tour times are 10am, 11am 12midday, 3pm, 4pm, 5pm and 6pm.
Where: Inside the Farfa Abbey (View on Map)
More info: here (In Italian)

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Sun 29th January 2012
Sagra (Festival) of Bruschetta | Casaprota

What: This Sunday sees the 50th anniversary of the festival of Bruschetta in the village of Casaprota. The feast begins with a tasting of the new season's olive oil, drizzled over traditional Bruschetta (a slice of artisan bread, simply toasted over a fireplace.) Then the fun really starts at midday, with sausages cooked on the grill, spelt soup with truffles, and fregnacce alla Sabinese, a simple pasta dish comprising mushrooms, black olives and tomatoes. Then, at 4pm, the meal continues with 'spaghetti all’Amatriciana', one of the most well-known dishes of this part of Italy. The festival finishes with 'frittelle', little bite-sized, deep fried sweet, (or savoury) bites. Make sure you don't eat breakfast...

Accompanying the wonderful food will be a series of events, including a visit from Angelo Tombolillo at 11.30am, who is on the panel of tasters for the National olive oil Council; the reopening of an old olive oil mill; an art exhibition; music in the streets throughout the day, and entertainment for the children. Finally, there will also be a market selling typical products and local handicrafts of the Rieti area.
Where: Casaprota (View on Map)
More info: here (In Italian)

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Sun 29th January 2012 @ 10am - 16.30pm
Excursion | Cottanello

What: A group walk through the fields of Cottanello to the Hermitage (religious retreat) of San Cataldo. On this beautiful, picturesque walk in the Sabine Hills, you will see animals grazing in the fields, and make a stop at the old village of the shepherds - "Le Cassette".

Le Cassette in Cottanello. Photo by Giuliano Pettini

In the afternoon, there will be a guided tour of the impressive Hermitage of San Cataldo.

The length of the walk is about 8 km and estimated to take around 4 hours. The cost is €10.00 (+ guided tourof the Hermitage.) 14 years and under are free. Bring a packed lunch and water,a and wear suitable shoes and clothing. Reservations are required by calling (+39) 329-8194632 or emailing info@avventurasoratte.com. In the event of bad weather, the walk will be cancelled.
Where: Meet at 10am in Cottanello, in front of the only petrol station in the village. We've pinpointed the location on a Google Map.
More info: here (In Italian)

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Sun 29th January 2012 @ 6pm
Theatre - 'Non ti conosco più' | Montopoli di Sabina

What: Theatre show 'Non ti conosco più' (I don't know you anymore), the 1932 comedy written by the Roman screenwriter Aldo De Benedetti. Directed by Marina Vitolo. This play is part of the 12th cultural festival of Montopoli di Sabina; a celebration of film, theatre and music.
Where: Teatro San Michele Arcangelo, Montopoli di Sabina (View on Map)
More info: Link to the full festival programme here (In Italian)

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Sun 29th January 2012 @ 5.30pm
Japanese Animation - 'Arrietty' | Toffia

What: The screening of Japanese animation film 'Arrietty', (in English known as The Secret World of Arrietty), by Hiromasa Yonebayashi. One in a series of Japanese animations, organised by the Officina Creativa 33 in Toffia. Free entrance.
Where: Teatro del Complesso di San Bernardino, Piazza Lauretana 3, Toffia, RI 02039 (View on Map)
More info: here (In Italian)

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Looking for more events in Sabina....?
Check out our full list of future events in Sabina.

What's on this week in Sabina (16th-22nd January 2012)

2012-01-14T16:42:00.000Z

Here's our round-up of what's on in Sabina this coming week. You can also have a look at our full list of events in Sabina if you're planning a little further ahead :)

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Sat January 14th @ 5pm- Sat January 28th 2012
Photography exhibition | Rieti

What: Exhibition of local Rieti-based photographer Filippo Maria Gianfelice. An exhibition dedicated to 'industrial archaeology'; a series of black and white photographs taken in various disused and abandoned factories. Free entrance.
Where: Studio7 Arte Contemporanea, via Pennina 19, Rieti (View on Map)
More info: on Filippo Maria Gianfelice on his personal website here (In Italian)

Photo credit: Filippo Maria Gianfelice

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Sun 15th January 2012 @ 5.30pm
Japanese Animation - 'I racconti di Terramare' | Toffia

What: Screening of Japanese animation 'I racconti di Terramare' (Tales from Earthsea), by Goro Miyazaki. One in a series of Japanese animations, organised by the Officina Creativa 33 in Toffia. Free entrance.
Where: Teatro del Complesso di San Bernardino, Piazza Lauretana 3, Toffia, RI 02039 (View on Map)
More info: here (In Italian)

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Tue 17th January 2012
Excursion / Food Festival | Monte Soratte

What: A midweek walk in the heart of the Monte Soratte nature reserve. The medium-level difficulty walk will last around 4 hours, and culminate in a visit to the local Sagra (food festival). This particular festival, which celebrates Anthony the Great, will be complete with plenty of local food (lamb, sausages, homemade dolci), good wine and a bonfire in the square. € 8.00 each, and booking is required: +39 329 8194632 or info@avventurasoratte.com.
Where: Meet in front of the information centre in Piazza Italia in Monte Soratte at 10am. (View on Map)
More info: here (In Italian)

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Sun 22nd January 2012 @ 6pm
Film screening of 'The Immature' | Montopoli di Sabina

What: Film screening of 'Immaturi' (The Immature). This screening is part of the 12th cultural festival of Montopoli di Sabina; a celebration of film, theatre and music.
Where: Biblioteca comunale, Montopoli (View on Map)
More info: Link to the full festival programme here (In Italian)

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Sun 22nd January 2012 @ 5.30pm
Japanese Animation - 'Ponyo sulla scogliera' | Toffia

What: A screening of 'Ponyo sulla scogliera' (Ponyo on the Cliff), a Japanese animation by Hayao Miyazaki. One in a series of Japanese animations, organised by the Officina Creativa 33 in Toffia. Free entrance.
Where: Teatro del Complesso di San Bernardino, Piazza Lauretana 3, Toffia, RI 02039 (View on Map)
More info: here (In Italian)

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Sun 22nd January 2012
Seminar - 'Culinary Etiquette in the Renaissance' | Fiano Romano

What: Ok, so this talk will won't be in English, but if your Italian is up to it, we think this event would be well worth a visit. Antonella Ciccarese will be hosting a seminar in the Hall of the Guards in the Castle Orsini in Fiano Romano. There will be a re-enactment of Pope Alexandria VI Borgia's visit in 1497, and then Antonella will be discussing the style of food in the Middle Ages and the Renaissance in different social classes; the cutlery on the table; etiquette in the period, and medieval recipes. The event will begin at 11 am and end around 12:30 pm with a tasting of biscuits, which will be faithfully reproduced according to the original recipe from the Italian Middle Ages. The event is free and open to everyone.
Where: Castle Orsini, Piazza Matteotti, Fiano Romano. (View on Map)
More info: here (In Italian)

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Sun 22 January - Sun 26 February 2012
Print exhibition | Farfa

What: An exhibition of the print collection of Farfa Abbey. The exhibition can be visited during the guided tours of the Abbey. Tour times are 10am, 11am 12midday, 3pm, 4pm, 5pm and 6pm.
Where: Inside the Farfa Abbey (View on Map)
More info: here (In Italian)

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Looking for more events in Sabina....?
Check out our full list of future events in Sabina.

What's on in Sabina - Feast day of the 'Immacolata Concezione' (Thursday 8th December 2011)

2011-12-07T12:15:00.001Z

This Thursday, 8th December 2011, is a public holiday and religious 'feast day' in Italy to celebrate the Immaculate Conception of the Virgin Mary. As a result, there are a number of festivals, markets and gastronomic events being held in and around Sabina on this day. Here we have put together a selection for you... the only difficulty is choosing which one(s) to visit!

Nativity / market | Greccio (View on Map)
When: From 8th - 11th December 2011, every day from 9am-7.30pm, Piazza Roma. A nativity and market to celebrate the traditions and crafts behind the Nativity. Held in the historic centre of Greccio, said to be the location of the first Nativity scene created by St Francis after his return from Bethlehem.
More info: here (In Italian)

Nativity in Greccio

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'Oil and Culture' | Coltodino (View on Map)
When: Starts at 10am with a shuttle departing for a visit to an olive oil mill and museum. (Another shuttle departs at 3.30pm). Continues throughout the day with artisan food stalls, music, and entertainment for the kids at 4pm. Finishes with fried Pizza and other 'Frittelli' (fried foods such as fried broccoli or Cauliflower) at 6.30pm.

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La polentata collegiovese (The Polenta of Collegiove) | Collegiove (View on Map)
When: Starts at 9.30am with a band / parade through the village. The main 'Polenta event' is at 1pm, and this year's festival organiser will be offering refreshments in their home at 4.30pm.
More info: here (Poster in Italian)

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Natale a Casperia (Christmas in Casperia) | Casperia (View on Map)
When: 10am - late afternoon. Food stalls, traditional Christmas gifts and crafts in the winding streets of Casperia.
More info: here (Poster in Italian)

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Christmas Market | Borgorose(View on Map)
What: Artisan food, crafts and Christmas gift stalls.

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Sagra della Polenta con Salsicce (Food festival of Polenta and Sausage) | Montopoli di Sabina (View on Map)
When: The polenta and sausage starts at 12 Midday. Before then, at 10am, there is a classic car rally, and at 3.30pm, christmas carols.
More info: here (Poster in Italian)

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Sagra del Frittello e del Vino Novello (Food festival of fried dishes and new wine) | Castelnuovo di Farfa (View on Map)
When: Food stalls open at 9.30am. The main food event is at 1pm with typical plates from the surrounding 'Castelnuovese' area, including fried dishes such as Broccoli (below).
More info: here (Poster in Italian)

Fried Broccoli www.dueincucina.it

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What's on in Sabina this weekend (3rd/4th December 2011)

2011-11-29T13:59:00.000Z

Because it's never too early to start planning for next weekend ;-) Here are a few ideas to get you started if you are in Sabina from Friday 2nd - Sunday 4th December 2011.

Group hike in the Monte Soratte Nature Reserve | Saturday 3rd December 2011
5km / 6.5 hour walk along the ridge and up to the summit of Monte Soratte. Breathtaking views of the Tiber Valley, lower Sabina and surrounding areas. Walking shoes are mandatory. Bring a packed lunch!

Where: Meet in front of the 'centro informazioni' in Piazza Italia in Sant'Oreste at 10am
When: Saturday 3rd December, 10am - 4.30pm.
How much: 6 Euros pp (Book in advance on 329.8194632 or info@avventurasoratte.com)
More info: here (Italian / some English)

Photo: Paolo Fefe

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Christmas Market | Saturday 3rd December - Sunday 4th December 2011
Christmas gifts, crafts and sweets. Nativity scene and local produce including bread, honey liqueurs and roast chestnuts.

Where: Forano (Piazza Vittorio Emanuele / Via San Martino)
When: Saturday 3rd December - Sunday 4th December 2011
Opening times: Saturday starts at 2pm, Sunday at 9am. Lunch with Polenta at 1pm on Sunday
How much: Free entrance
More info: here (Poster in Italian)

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Festival of new olive oil | Saturday 3rd-Sunday 4th December 2011
Lots to do at this festa, including cookery demonstrations, stalls selling local produce, guided tours to the largest olive tree in Europe (11am, 2pm, 4pm), food, drink and entertainment.

Where: Canneto
When: Saturday 3rd December 2011 - Sunday 4th December 2011
Opening times: Opens at 9am both days with local 'Sabini' dressed in traditional costumes
How much: Free entrance
More info: here (Italian)

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Exhibition: 150 years of a United Italy | Opens Friday 2nd December 2011
Opening day of an exhibition at the council hall in Magliano Sabina - 'Rieti and its territory: 150 years of history in the United Italy'.

Where: Magliano Sabina Council hall (Sala Consiliare)
When: Friday 2nd December - Sunday 11th December 2011
Opening times: Opens at 10am on Friday 2nd. For the remaining days it is open every day 9am - 1pm. It is also open 3pm - 6pm on Mondays and Thursdays.
How much: Free entrance
More info: here (Poster in Italian)

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Feast day for Saint Barbara | Sunday 4th December 2011
The feast day or 'festa del patrono' for Santa Barbara will feature a procession, stalls with artisan crafts, local foods and entertainment.

Where: Scandriglia
When: Sunday 4th December 2011
Opening times: 9am - 9pm
How much: Free entrance

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Art exhibition - Armando Orfeo | Opens Saturday 3rd December 2011
Beautiful, dream-like paintings by artist and illustrator Armando Orfeo. The exhibition is entitled 'The Travelling Apprentice'.

Where: Rieti (Studio7 Arte Contemporanea, via Pennina 19)
When: Saturday 3rd December 2011, 5pm (Opening night) – finishes 30th December 2011
Opening times: Thursday – Saturday 5pm – 8pm
How much: Free entrance
More info: here (Italian)

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Observatory open evening | Saturday 3rd December 2011
The observatory in Frasso Sabino will be open to the public, with a session in the planetarium, observations through a telescope and entry to the museum.

Where: Frasso Sabino (Link in Google Maps)
When: Saturday 3rd December 2011
Opening times: 5.45pm-8.30pm
How much: Free, no booking required
More info: here (Italian)

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'Christmas in the Villages' | Sunday 4th December 2011
Music, food and Entertainment in the historic centre of the village of Tarano. Jugglers, artists, children's entertainment, candy floss, mulled wine and snacks.

Where: Tarano
When: Sunday 4th December 2011
Opening times: 'Dall'alba al tramonto' (from sunrise to sunset)
How much: Free
More info: here (Italian)

Photo: Benessere on Flickr

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'The Magic of Mushrooms' ... November Mushroom Exhibition in Rome

2011-11-11T17:56:00.000Z

It's always fascinating to discover just how many varieties there are of a certain food. Mushrooms are a great example of this, considering the ubiquitous nature of the champignon, button and portobello varieties. (Incidentally these are all the same species - agaricus bisporus.)

You might be forgiven for thinking a cooked mushroom is comparable to a slug. Don't. Not all mushrooms are the same.

The exhibition contained over 200 different species of mushroom and other funghi collected in Lazio and the neighbouring regions.

We met this nice man, who very kindly gave us a little guided tour of some of the most interesting mushrooms.

Clouded Agaric (clitocybe nebularis).

So called because its cap resembles the interstellar cloud.

Sulphur Tuft. (Hypholoma fasciculare)

Don't eat this mushroom unless you want to see it again very soon.

This mushroom is called 'The Miller' (Clitopilus prunulus).

It smells of flour.

We went for a walk in the woods...

...just kidding! This was an installation at the back of the hall. Very impressive.

Paolo. He's such a fun-gi.

Parasol mushroom (Macrolepiota procera).

So called because it looks like - you guessed it - a parasol.

This is very nice grilled with a splash of olive oil.

Caesar's Mushroom, or in Italian, ovolo buono. (Amanita caesarea). A highly prized (and highly priced) mushroom native to southern Europe and North Africa. This mushroom is excellent eaten raw, sliced finely with parmesan shavings and a bit of lemon juice, salt and pepper. Ottimo.

Deadly skullcap. (Galerina marginata.) Eating this cute, innocent looking mushroom will 'probably result in death'.

Best mushroom collection practices. Don't collect mushrooms in a plastic bag, because it causes them to decompose much quicker. Pick mushrooms with the stem intact, because without it, it is even harder to ID them once you get them home. Also, leave the toxic mushrooms be, they are just as happy living in the forest as their tasty counterparts.

So...what's your favourite funghi?

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Visiting information

The Mostra di Funghi is an annual event organised by the Association of Mycology and the Office of Environmental Policy of the Municipality of Rome.

This year (2011) the mushroom exhibition was held on the 5th and 6th November in Rome in the beautiful orangery of San Sisto (Piazza di Porta Metronia 2). It was open from 10 am to 18.30 and entrance was free.

It is about a 15-20 minute walk from the nearest tube station (Circo Massimo or San Giovanni). This is the rainy season, so take a brolly.

Authentic Pollo alla Romana (Roman-style chicken) recipe

2011-11-02T18:05:00.000Z

This traditional, rustic Roman dish of chicken with bell peppers, onion and tomatoes takes a bit of time because all the ingredients are cooked quite slowly, but this makes for a very tasty dish that is definitely worth waiting for!

You will need (for 4):

- 1 chicken, jointed and broken into smaller pieces (or 8 chicken thighs, cut into smaller pieces probably in halves is enough). Leave the skin on.

- 4 bell peppers

- 1 large onion

- 1 quantity passata or 1 tin plum tomatoes

- 3 garlic cloves, cut into smaller chunks

- White wine (optional)

- Salt and pepper

- 2 non-stick frying pans with lids (or some robust, good-quality foil if you don't have lids)

Time:

around 1.5 hours

Start by adding the pieces of garlic to the pan in some olive oil. Season the chicken pieces all over with salt and pepper and place in the pan with the garlic. Fry over a low heat, covered, for around 45 minutes. Turn the chicken occasionally.

In a separate pan, sweat some onion rings until they start to go floppy, but not brown.

Meanwhile, de-seed and slice the peppers into ~2cm strips.

Put the peppers in with the onions.

Add the Passata or plum tomatoes. Season with salt and mix together, then cover and leave to cook over a low heat until the peppers are just starting to soften.

When the peppers are ready, take them off the heat and go back to the chicken. The pieces should be cooked through by now; nice, tender and juicy. At this stage (if you like) you can add the white wine bit by bit, with the pan uncovered, until all the wine has evaporated.

Remove the chicken from the pan using a slotted spoon and put in with the peppers. Stir well to mix everything together. Cover again and leave to cook for another 10 mins or so...

...and done! This dish is full of flavour and the chicken melt-in-the-mouth tender.

Authentic Bucatini all'Amatriciana recipe

2011-06-12T15:27:00.000+01:00

This ultra simple tomato-based pasta dish originates from Amatrice, a town in North-East Lazio. The traditional recipe uses Bucatini pasta (which is a bit like a thick spaghetti with a hole in), but spaghetti is a pretty good substitute. This pasta sauce is so famous that it is recognised as a traditional dish of Lazio by the Italian ministry of agriculture, food and forestry.

You will need (for 4):

- 1 onion, finely chopped

- 1 fresh chilli, finely chopped

- 1 garlic clove, finely chopped

(yes, this recipe involves a bit of chopping)

- 120g cubed panchetta (or Guanciale -dried pork cheek- if you can find it. This is what the original Amatriciana is made with.)

- 500g fresh tomatoes, chopped (or 1 x 400g tin of chopped tomatoes)

- 500g Bucatini or spaghetti

- Pecorino or parmesan for grating

Time:

45 mins - 1 hour (depending on how good you are at chopping)

Heat some olive oil in a pan and fry the panchetta or guanciale until crispy and golden. Remove from the pan and set aside, leaving the oil behind.

Fry the onion, garlic and chilli until the onions are soft, (but don't let them brown).

Add the tomatoes to the pan with the onion, garlic and chilli, and season.

Simmer until the sauce has thickened and lost its 'watery' appearance. Add the bacon back into the pan with the sauce.

Boil the pasta according to the instructions. Beautiful pasta, isn't it?

When the pasta is cooked, drain the water and then return the pasta to the pan. Pour over the sauce, mix well, top with the grated cheese and serve. Simple!

Discover Sabina in Italy...a hidden gem in the Rome Countryside

2011-04-27T11:53:00.001+01:00

If you are looking to visit Italy, but want to see somewhere that is a little off the beaten track, the Sabine hills are perfect. Situated about 60km North-East of Rome, Sabina is a patchwork of olive groves, medieval hilltop villages and quaint towns connected by winding country roads.

With very few tourists, the traditional nature of Sabina means that few people speak English, and you should ideally have access to transport during your stay. An ideal way to discover the area is to join a tour of Sabina with a local from the area. However, Sabina is a beautiful area to explore at your own leisure, with no shortage of lovely places to visit.

The Sabine hills are the perfect location for a ‘slow holiday’, relaxing amongst the stunning scenery. Discover Sabina’s medieval hilltop villages with their breathtaking panoramic views of the surrounding hills, and enjoy long leisurely lunches of fantastic local food and wine.

Steeped in history, Sabina is home to many sites of interest, such as Farfa Abbey, the fortress of Rocchettine and the Forum Novum in Vescovio.

The area is also renowned for the famous Sabina olive oil, so pay a visit to the Sabina olive oil museum and sample local extra virgin olive oils at the olioteca in Farfa. You can even join an olive collection tour!

For an authentic experience with local people, stay in an Agriturismo in the beautiful area that runs from Fara in Sabina to Montebuono via Roccantica.

We hope you will come and discover Sabina; a truly unspoilt and tranquil part of the Italian Countryside.

The shading indicates the Sabina area.View the Sabine hills on a larger map

10 simple ways to use olive oil

2011-04-15T21:37:00.000+01:00

We all know that olive oil is good for you, but it's easy to get stuck in the salad dressing rut. Here are a few really simple ideas for how to use olive oil as a 'finishing oil' to flavour your food. Of course when olive oil is being used as a principal ingredient, ideally you should use the best you can afford.

1. Bruschetta

Good old bread. The 'comfortable slippers' of food. Slice up some crusty bread and toast it, (on a fireplace or barbeque if possible), sprinkle with salt and drizzle with olive oil. You can rub the toasted bread with a clove of garlic as well, if you like. This makes a great simple starter.

2. Panzanella

For the most simple Panzanella, chop some tomatoes and add salt, pepper and finely chopped fresh basil. Add a good glug of olive oil and mix everything together. Serve as is, or on Bruschetta.

3. Caprese

The perfect summer salad - sliced tomatoes and sliced Mozzerella. Lay the Mozzerella on the tomatoes, season with salt and pepper, add some fresh basil leaves and drizzle over the olive oil.

4. Aubergines

Slice some Aubergines, around 1/2 cm (1/4inch) thick. Grill, (again, if possible, on a barbeque) and remove from the heat when just browned. Season with salt and drizzle liberally with olive oil. (Don't worry about using too much oil- the aubergines will soak it up like little sponges.)

5. Roasted Bell Peppers

Easily done on a BBQ, but also possible on a hob, heat some bell peppers until the skin turns black all over and the peppers become soft. Wait for them to cool and then peel the skin and remove the seeds. Season with salt and pour over the olive oil, and eat as a salad. If you have leftovers the next day (not very likely), eat in a ciabatta with some creamy gorgonzola.

6. Cazzimperio / Pinzimonio

This ultra-simple olive oil dip originated in Rome. Simply mix olive oil, salt and pepper to taste and 'scoop' it up with whatever sliced raw vegetables take your fancy. We prefer celery, but you can also use carrots, bell peppers, fennel and courgettes.

7. Rice

Cook the rice as usual, but save a little of the cooking water to make the rice a bit more 'soupy'. Mix in a good amount of parmesan and olive oil, and a little salt. Comforting stuff.

8. Steak

A touch of olive oil adds a little something to a cooked steak.

9. Vegetables

Like salad, some vegetables just cry out for a bit of olive oil. Broccoli, cauliflower and swiss chard are just a few types of veg that will appreciate a splash of olive oil, post-cooking.

10. Fish

Olive oil loves 'meaty' fish, such as Swordfish, Monkfish, Seabass and Bream. As a seafood lover, a drizzle of oil over cooked fish can really help to bring out the flavours, as well as giving it a lovely golden shine.

And finally.... Ice cream

Thanks Mike Ahmadi for this lovely picture and recipe

We didn't believe it either, at first. Apparently the best thing for Vanilla ice cream is not a Flake, but a drizzle of olive oil, and a sprinkling of rock salt. You can even make olive oil ice cream.

We'd love to know how you use your olive oil...let us know!

Happy 150th Birthday Italy!

2011-03-17T17:50:00.000Z

It is officially 150 years since Italian unification. (Il Risorgimento, or 'the Resurgence', from the Italian word risorgare meaning to 'rise again'.) The Resurgence describes the political and social movement that united the different states of the Italian peninsula into the single state of Italy in 1861.

Today, March 17th, is a holiday in Italy; the date corresponding to when the ‘kingdom of Italy’ was declared by the first national parliament that met in Turin on March 17th, 1861. Turin became Italy's first capital, and King Vittorio Emanuele II was named the first King.

Florence was Italy's second capital, from 1865 to 1871. Rome, at this point, was still under the control of the Papal states, and only became the capital in 1871 when the Italian Kingdom finally occupied Rome.

In addition to the obligatory parties, fireworks and celebrations being held around the country, others have commemorated unification in different ways.

Google, of course didn't pass up the opportunity to create a special 'Doodle' for the day...

...and why not celebrate with an Italian-themed dish? Such as this three-colour Panna Cotta from www.manusmenu.com.

Italian car designers are getting in on the act too, with the Gallardo Tricolore from Lamborghini (below), the 150° Italia from Ferrari (once they could decide on what they were allowed to call it), and the Gucci / Fiat 500 collaboration.

My personal favourite commemoration has to be this giant 'chocolate Italy', currently on display in Turin. Visit www.cioccola-to.it for more information.

This huge chocolate installation, the work of a team led by sculptor Andrea Gaspari, is 13 metres long and weighs 14 tons. Made from dark chocolate, the model depicts some of Italy's most famous landscapes including the Colosseum in Rome, Milan's Dome and the the Campanile of San Marco in Venice.

What better way to celebrate your 150th birthday than with a giant chocolate version of yourself.

So...Auguri!

Read more about Italian Unification on Wikipedia, and if you're planning a visit to Turin, pop into the unification museum.

Introducing Zigolo - our Merlot Sangiovese

2010-10-18T23:28:00.000+01:00

At Monti Sabini, we obviously love really good olive oil, but we're also quite partial to a nice glass of Vino. So it's rather fortunate that we know Alessandro Toni - a wine producer in the Sabine Hills. Alessandro took over the production of the wine from his father, and has concentrated his efforts on improving his wine with every vintage, ever since.

We have been lucky enough to work with Alessandro to produce our own label - Zigolo - a Merlot Sangiovese. The grapes for Zigolo grow on clay-based, south-facing vineyards. They are hand-picked and fermented in stainless steel, before the wine is transferred to oak casks where it matures for one year. The final product is left to further refine in the bottles.

If you would like to know more, just get in touch.

Pruning the olive trees

2010-04-25T19:50:00.003+01:00

The olive trees are looking a little bit bare after their annual pruning. Although olive trees are hardy plants, they need to be pruned in order to produce the best possible crop of olives.

During the pruning, which is done by hand, old and dead branches are removed. Dense areas in the tree are also thinned out. This creates a good spread of light throughout the tree, as well as encouraging the growth of longer shoots and the formation of the fruit.

Pruning olive trees can take place anytime from the Autumn to early spring, depending on factors such as the type of olive, the yield of the previous year and the condition of the tree.

The pruned branches are then collected into piles between the trees. The leaves are then either burnt, or used to produce cosmetics or complimentary health remedies.

Some branches are already showing signs of new growth....these little buds will soon become flowers.

Why has my olive oil gone cloudy?

2010-01-15T20:21:00.020Z

Unless you've been living in a cave, or perhaps especially if you've been living in a cave, you'll have noticed that it's been a bit chilly of late.

Being constantly surrounded by the cold, white stuff got us thinking, and we thought we'd take the opportunity to answer a few oft-asked questions regarding olive oil and the cold.

Why has my olive oil gone cloudy?
Cloudy olive oil means that the oil is frozen, or in the process of becoming frozen. This is perfectly normal and can occur anywhere from around 10°C (50°F).

The ‘freezing point’ of olive oil is not very well defined, (unlike water for example), because it has such a complex chemical structure. This structure varies depending on the olive varietal(s), their ripeness, and the process undertaken to produce the oil.

These variations mean that olive oil can begin to freeze at a range of temperatures. The freezing process itself is also a lot slower. Whilst an olive oil may start to solidify at say, 7°C / 45°F, it may not freeze completely until it reaches -6°C / 21°F.

Can I still use olive oil after it has been frozen?
Yes, the quality of the olive oil won’t be affected at all. Just let it slowly come to room temperature and it will return to its normal state.

So can I keep my olive oil in the fridge?
Certainly if the choice is between a hot kitchen and a fridge, you’d be wise to go with the latter. The ideal temperature is about 14°C / 57°F, which could be a larder, cellar or even a cool garage. However the oil should be fine at around 21°C / 70°F provided it is kept away from heat sources like ovens or radiators.

Bear in mind that whilst freezing/refrigerating your oil won’t damage it, constantly freezing, thawing and re-freezing it may well do, so you might want to split the oil up and defrost it as needed. (Some people use ice-cube trays!) Olive oil also expands by about 4% when frozen, so make sure you leave it a little bit of space.

Will freezing olive oil preserve it or prolong its lifespan?
Freezing olive oil will almost certainly ‘stall’ its deterioration, and retain the flavour, aroma and beneficial properties of the oil at the time of freezing. For exactly how long it can stay in this condition for remains a mystery…if anyone discovers the answer, please let us know!

Is the way the olive oil freezes an indicator of quality?
We found an interesting article by Cheeseslave that suggests this is the case. However, it is possible to remove waxes and other substances from olive oil so that it remains a fluid at lower temperatures. The jury is still out on this one…

Can I eat frozen olive oil?
Most definitely! We leave you with some great examples we found of olive oil being used in this imaginative way.

Ciao!
Emily and Paolo

Tomato, watermelon, frozen olive oil chips. Courtesy of 50 Yen on Flickr.

Elderflower parfait, frozen olive oil emulsion. Lovely stuff by Dale at The Components.

Frozen olive oil (We suspect that this is oil encased in a solid 'skin', rather than actual frozen oil- nice concept though!) Minibar in Washington. Thanks to kiat.net!

Cannelloni of marinated goose liver with orange and juniper berry; praline of goose liver and chocolate with mango and frozen olive oil; sauteed goose liver with yuzu, ginger and hazelnut. Thanks to Brit and Armand for this one.

An olive oil fit for a Michelin starred recipe!

2009-08-25T20:46:00.014+01:00

Thanks to James Sommerin, executive chef of the Michelin-starred Crown at Whitebrook, for mentioning us in this article alongside some of his wonderful recipes!

“The creamy and light extra virgin olive oil, which James uses in one of the recipes, is Italian Monti Sabini which, he says, is the best he has ever used”.

This is one of James’ recipes from the article.

Roast Monkfish, black olive potatoes, braised celery and artichoke dressing.

Ingredients
Small Monkfish tail of between 16 to 20 oz
400g celery
3 star anise
1 shallot
2tspn 5 spice
200ml meat stock
Olive Puree
1 jar of pitted black olives
1 clove of garlic
Olive oil
Seasoning

Method
Finely chop the shallot and sauté with the 5 spice and a little oil. Add the star anise and the meat stock, bring to the boil and reduce by a third. Season and lastly add the celery, simmer for 2 min and remove from the heat.

To make the puree, place all the olives and the peeled garlic in a food processor with seasoning and pour in the oil to make a puree.

Pan fry the monkfish in a hot pan for about 2 min either side and finish through the oven for a further 2 min. The fish should be slightly opaque in the centre. Boil some new potatoes in a pan until cooked, drain and peel the outer skins, break down the potatoes with a fork and stir in the olive puree.

To plate up. Place a spoonful of the potatoes in the centre of the plate. Position some of the sticks of celery on top. Slice the monkfish diagonally into two pieces. Arrange to the side of the potatoes. Finish with a dressing. At The Crown restaurants we dress this dish with an artichoke dressing, but finished with a good olive oil and some fresh basil is just as good.

The Collection of the Olives

2009-01-10T19:52:00.022Z

Rain, rain, go away...

As with most outdoor agricultural activities, olive farmers are slaves to the weather.

This year this has been especially true for us, as we faced consistently unsettled conditions during the harvest of the olives.

The Monti Sabini olive groves are in an area known as 'alta Sabina', or ‘high Sabine’ which, at an altitude of around 500-550 metres (1,640-1,804 feet), can be home to quite unpredictable weather conditions. The heavens may have just opened over the olive groves, but it is more than likely that it will be sunny and fine five minutes down the mountain. Olives can't be collected in the rain as it damages the trees. So unfortunately, collection has to be delayed.

In this instance, the only thing you can do is wait.

Eventually the weather would clear, and our patience was rewarded with blue skies and a bright sunshine that staved off the cold, dry air.

Nets are placed under the trees to catch the olives as they are picked. As our olive groves are on slopes, the net needs to be propped up at the bottom, to prevent any runaway olives escaping down the hill.

Everyone lends a hand during the collection; Here Paolo is with his sister Monica, and brother-in-law Giovanni.

We reach the highest olives on the trees with long wooden ladders...

...and are rewarded with beautiful views from the top.

Paolo and Monica bringing in the net.

The end of a long day...as the sun disappears over the top of the hill, we tidy up and take the olives away, ready for them to be cleaned before they are taken to the mill.

And so the journey begins...

2008-10-17T20:08:00.006+01:00

Welcome to the Monti Sabini olive oil blog...

The Griscioli family have been cultivating their olives in the Sabine Hills in Italy for over a hundred years. It is only now since Paolo, the youngest member of the family, moved to England that the opportunity has arisen to bring their olive oil to the UK.

Our aim is absolute transparency in everything we do to create our olive oil. We believe it is nice to know where your food has come from, and what has happened to it along the way. Our website, www.MontiSabini.it, contains details of the Monti Sabini olive groves, so you can see exactly where your olive oil started its life.

Here on our blog we aim to keep a diary of the 'Monti Sabini' olives and to track their progress... from the branch to the bottle.

We hope you enjoy the journey!