The Millers Series: Gian Michele Porro from Tenuta Rasciatano

We love Olive Oil.

And really, we should. We know the land where it comes from. We have felt the breeze through the hills. We have sat in the shade of its trees. We have smelled the scent of the blossoms and then were there to pick the fruit when it was just right. And when the oil came out of the press, we were there to taste it. But beyond the terroir, what really makes the difference, or rather who – is the miller. The man or woman, who with love, passion, science and gut creates for us – liquid gold. So, actually it’s them we love.

Mediterranean Monday: Pasta con Cime di Rapa

Cime di Rapa, also known as Rapini, Broccoli Rabe (or Raap or Raab), Broccoletti, Broccoli di Rape, Rape, Rappi or Friarielli is a veggie commonly found in many of the dishes of Southern Italy (in particular Basilicata , Puglia and Sicily).

When olive oil is in your blood…

Tenuta Rasciatano is located in the inland of Barletta, halfway between the sea and the hills of Murgia in Apulia (Puglia in Italian) – the heel of the boot. This is an area that has been used for olive farming for hundreds of years. In fact when flying over or driving through its just olive trees for as far as the eye can see.