Olives and Grapes, Oil and Wine

Monday morning greeted us with fog and rain.  Peppe and I decide what better way to salvage the day then to take a tour of the Borgo Turrito Winery, Cericoa Olive Oil and the Madonna of Incornata.

On the drive down the mountain, Peppe directs me to a piece of property filled with olive trees that he and Antonio purchased.  He talks about how the ground that is turned over will be planted in wheat early part of November and in another field the asparagus is coming up.  He continues to point out the field with fennel, broccoli and artichokes stating that Puglia is the largest producer of artichokes in Italy.  Puglia is so rich in Agriculture.  

Peppe with Mauricio

As we approach the winery we notice it is a much larger operation then Peppe's, however, Luca the wine maker here is the same one for Peppe Zullo Wines.  We start by tasting a couple of the Rose wines that have won medals.  We taste the Falinghina a nice white from Puglia, a Nero di Troia a wine typical of the region and then a special treat, a reserve wine they keep in the basement of the cathedral.  As it was the wine maker's birthday, he cracked open a bottle for he and his girlfriend to try.   We were lucky to have a sip, it was smooth for almost being ready.

Luca the Wine Maker with Peppe

Outside Operations at the Winery

After our tour of the winery we head over to the Olive Oil Factory. Peppe tells us that the owner is married to a woman from Orsara.  As we arrive the smell in the factory was amazing.  It was like you wanted to start cooking!  Stacked outside were large crates filled with different types of olives.  There was a giant machine that washed the olives, then spit out all the stems, leaves and pits which were ground up and used for fuel.  Truly sustainable and making use of the entire plant.

Olive Oil Storage

The olives are then put into an auger and crushed and churned making the first cold press olive oil.  It is like watching liquid gold come out of a spigot into a large vat.  In the basement are large stainless steel tanks where the olive oil is kept.  This producer also presses olives for other people and each bin is marked with their name on them.  

 

Now time to taste the oil, on a piece of Pugliese bread drizzled olive oil.  What an amazing taste!

Delicious! 

After the tour we drive to the Madonna of Incornata.  I haven't been there since 1974, when my sister cousin and I visited with my dad's mother.  We went there because she wanted to pay homage to the Madonna for answering her prayers for her to immigrate to the United States.  When we realize our roots are immigrant roots, today's plight of many immigrants make more sense. The cathedral was still as beautiful as I remember.  

Back in Orsara, our dinner was aged beef, potatoes with a large green salad of herbs, mixed greens and tomatoes. There was a little pasta pomodoro.  We finished with a shot of Marabella made with the leaves of the wild cherries and a few luscious little desserts.

We finally were able to see some more cousins after dinner and made arrangements to visit with more family tomorrow. Bouna Notte!