Azienda Agricola Gianluca Polidori


All of our agricultural land is farmed using organic methods, as monitored and certified by the I.C.E.A. (Istituto per la Certificazione Etica e Ambientale).

Within the context of our farm it is almost embarrassing to refer to olive trees as a 'crop'; the term seems so limited compared with the enormous cultural and economic importance of this tree, both in terms of the history of our company and in terms of the socio-economic and environmental context of the local area.
It was, in fact, precisely the circumstances of living a life so closely linked to olive trees and their history which allowed us to reflect upon and understand the great value of the connection between products and their area of production. This is a value which we have seeked in all the other food products which we now deal with.
Our olive groves lie on stony ground on the hills between Spoleto and Trevi, in an area between 330 and 470 metres above sea level. The trees are grown in the polyconic vase form and pruned every two years.
Fertiliser is applied yearly, strictly following the criteria for organic farming.
The only pest control treatment used is the application of Bordeaux paste (copper sulphate and lime).
Harvesting is carried out between mid October and the end of November. Whenever possible the oil is extracted the same day as the olives were picked, or at the most the day after, to ensure the high quality of organoleptic characteristics in the resulting oil.

The decision to embark upon the cultivation of Crocus sativus L. (saffron) in our area dates back to the late 1990s. In that period, thanks to the active collaboration of both private and public bodies, a project was carried through for the reintroduction of the cultivation of this species in the Umbrian Apennines, hundreds of years after saffron farming had died out in this area. The project led to the founding of the 'Association of Cascia Saffron – Pure Umbrian Saffron', of which our company is a member.
The work in the field begins in the spring with deep ploughing of the soil, followed by the addition of organic fertiliser, to prepare the ground for the planting in August. The corms are pulled up by hand at the end of July and after careful selection are immediately replanted in another area of land at the beginning of August.
The plant, a member of the Iridaceae family, grows to only 12-15cm tall. The flowers are hand-picked between October and November. The harvesting is carried out only in the early hours of the morning, when the flower is still closed, as direct sunlight would alter the organoleptic characteristics of the stigmas (the spice). On the same day, the stigmas are separated from the flowers and carefully dried using wood embers at a temperature lower than 40°C.
After the flowers have been picked the remaining plants continue their vegetative cycle. Careful weed control is necessary in the spring. By August the new generation of corms is well differentiated and the next planting cycle can begin.

Fagiolo Monichella

This is a typical species of the Sibillini mountains, where this particular variety of common bean (Phaseolus vulgaris L.) was once widely grown. These beans are known locally as 'monichelle' or 'little nuns', as the small ivory-white oval bean has a purple-brown marking in the shape of a hood, which resembles a nun's habit. This bean was at risk of extinction due to the low yield in mountain terrain and the commitment required for its continual harvesting. To counteract this risk of extinction, CEDRAV ( the Umbrian regional institute for anthropological research and documentation) carried out some specific research in collaboration with the Food Science Department of the University of Ancona, tracing the historical-anthropological profile of the cultivation of the monichella bean, which is documented from the second half of the 1800s.
In 2003 we 'adopted' this product too, beginning with a small-scale production, in appreciation of its gastronomic value and its strong link with the local area.

Piantagione bulbi zafferano

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