This is a summary of a video I made to explain the real cost of a good extra virgin olive oil
To watch the whole video check it on our FB page: https://fb.watch/x191gdGe28/
THE SECRET COST OF EVO OIL
Olive oil is one of the most common ingredients on Italian tables. The cost of a bottle of oil is a much-discussed topic. In this very short video, I have tried to summarise the production phases and costs. The costs indicated here represent an average estimate of production expenses in a traditional, family-run Tuscan farm. Industrial production costs are different, as is the quality of the oil produced.
The Label
To understand whether you are purchasing an industrial oil or an “artisan” oil, the most important information is where the olives come from. For instance, on our oil, it is clearly stated: “Only from olives of our own production.”
The Cost
Extra virgin olive oil made from olives that are harvested and milled in a short time by the producer can never be a cheap oil. Unlike other products, olive oil entails costs that are difficult to reduce without compromising quality.
Enjoy the video!
I COSTI SEGRETI DELL’OLIO EXTRAVERGINE D’OLIVA
L’olio d’oliva è uno degli ingredienti più comuni sulle mense italiane. Il costo di una bottiglia di olio è un argomento molto discusso. In questo brevissimo video ho cercato di sintetizzare le fasi di produzione ed i costi. I costi qua indicati rappresentano una media rappresentativa dei costi di produzione in una fattoria #Tuscan# tradizionale a conduzione familiare. I costi di produzione #industrial# sono diversi come del resto la #quality# dell’olio prodotto.
L’etichetta
Per capire se state acquistando un olio #industrial# o un olio “artigianale” l’informazione più importante è da dove arrivano le #olives#. Sul nostro olio ad esempio è scritto a chiare lettere: “Solo da olive di nostra produzione.”
Il costo
Un olio #extravergine# di oliva prodotto da olive raccolte e frante in breve temp
Today, I’m introducing my new project: Aglione and Truffles.
Aglione is one of the typical ingredients of the Valdichiana, the land where I live. Known as *Aglione della Chiana*, this vegetable resembles garlic and is grown in the Valdichiana area, spanning the provinces of Arezzo and Siena, as well as parts of Perugia, Terni, and even the coastal areas of Grosseto.
In reality, it is a variety of leek that, after a period of decline during which it was no longer cultivated, was rediscovered in the 1990s. Compared to other types of garlic, *Aglione* is significantly larger: its weight ranges from 200 grams for the “small” type to over 600 grams for the “giant” type, while its diameter can range from 6 to 9–10 cm.
While retaining all the properties of other types of garlic, *Aglione* has a much milder aroma.
Another unique characteristic of *Aglione*, which has earned it the nickname “kiss garlic” or “lovers’ garlic,” is that it does not cause unpleasant breath after being eaten.
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Aglione and Truffles: An Experimental Trial
My experiment involves planting Aglione beneath truffle-inoculated oak trees located on the farm where I work, Fattoria Santa Vittoria in Foiano della Chiana, Arezzo. www.fattoriasantavittoria.net
Truffle-inoculated plants are surrounded by a circle of approximately 2 metres (or more) of soil that is completely free of weeds. This is because truffles inhibit the growth of wild grasses, creating an area of perfectly clean soil.
Using this natural phenomenon, it is possible to grow crops that would normally require plastic mulches or herbicides to keep weeds at bay. Instead, this method allows for sustainable cultivation by taking advantage of this unique characteristic of truffles.
If you’re interested in my work, don’t hesitate to contact me:
Mauro Pieri
📞 +39 393 441 0905
Among the many projects I’m involved in, the ancient grains initiative and pasta production have been my biggest passions in recent years. It all began with curiosity, working with ancient grains from CREA in Cesa. For three years, I sowed and harvested Tuscan soft wheat varieties by hand, using a sickle: Andriolo, Frassineto, Gentil Rosso, Bianco Nostrale, and others.
But soft wheat wasn’t quite my thing. I wasn’t aiming for flour or bread—I wanted pasta.
So, I started over, focusing on ancient durum wheat varieties: Khorasan, Perciasacchi, Senatore Cappelli, Russello, and Timilia. I’m now working with the last three.
This decade-long journey has also been about mastering milling, flour quality, and pasta drying. A turning point was meeting Giovanni and Marco Fabbri, whose expertise and friendship have been invaluable. Today, the three types of pasta I produce with them are the result of this incredible adventure.#farmtofork #farmtotable #tuscany #ancientgrains #sustainablefarming #farm2fork #santavittoriafarm
Not merely pears and cheese, but pears and truffles—a pairing that must be tasted, a union as naturally compelling as it is sublime. In this recipe, I sautéed the pears with butter and Vin Santo, then tossed them with tagliatelle, black truffle, and aged Parmigiano. For the pasta, I used my ancient grain tagliatelle, dried for five days at 38°C—a slow process that preserves and enhances the varietal flavors of the wheat. The dish is crowned with fresh truffle—in this case, the delicate and aromatic Brumale truffle—a final flourish of nature’s poetry on the plate.
#TrufflePasta #AncientGrains #Tagliatelle #BlackTruffle #TuscanyCuisine #PearAndTruffle #GourmetFood #ItalianRecipes #FarmToFork #LuxuryCooking
This is my Truffle Butter recipe. I also composed this tango because cooking is music too!
Truffles, Butter, Garlic
The basic recipe requires three ingredients: fresh, fragrant truffles, garlic, and butter.
All Together
Combine truffles, garlic, and butter for a rich, aromatic mix.
Liquid Butter in a Bowl
Gently melt the butter in a double boiler or microwave.
Chopped Truffle in Liquid Butter
Finely chop the truffles and garlic, then mix them into the melted butter.
Mixing Ingredients
Stir thoroughly until the ingredients are fully combined. Let rest as the butter begins to thicken.
Jar Full of Truffle Butter
Pour into jars and freeze. A luxurious truffle butter ready for your recipes!
#TruffleButter #TuscanyCuisine #FoodiesParadise #TruffleLovers #GourmetCooking #ItalianFlavors #TuscanFood #LuxuryIngredients #FoodieDreams #TruffleRecipes
This morning, I’m cooking up some tunes! I wrote these lines inspired by what I do, so here’s a sneak peek of my song: Farm to Fork by Mauro the Farmer Chef! Let me know if you like it!
Lyrics by Mauro the inspired chef:
I seed, I plant, I grow, I cook,
And Mother Nature’s my open book.
I’m not the best, but I don’t rest,
Just a farmer and a chef on a quest.
Farm to fork, my philosophy,
Not a tech solution or Scientology,
No chemicals—just pure evolution,
Mother Nature’s my teacher, my resolution.
I cook with crops from my own soil,
Every dish reflects my toil.
From ancient grains to herbs I sow,
What I grow is what I show.
I move my chess, I play my role,
Farmer and chef, with heart and soul.
Farm to fork, it’s how I rhyme,
With Nature’s wisdom, I keep time.
I’ve got two big passions: cooking and music!
Wherever I’m cooking, the music’s always on and you?
#Songwriter #FoodieLife #MusicalChef #CulinaryArts #Inspiration #SneakPeek #CookingPassion #KitchenVibes #creativecooking
Hello! I just created a new profile to share our farm-to-fork journey in Tuscany! Please follow me at [Farm to Fork Tuscany](https://www.instagram.com/farm_to_fork_tuscany/profilecard/?igsh=MXhsaDN0b3J0Z2lmeQ==) and share with your friends—I can’t wait to bring you along on this adventure! 🌾🍷🍝. This is where I’ll be posting about our passion for growing, cooking, and sharing everything from ancient grains to truffles, paired with wines from our historic vineyard.
Fattoria ed agriturismo. Selezione di prodotti naturali della nostra fattoria e di altri produttori
