- About us
- Company details
Nowadays,I am proud to say that I am a successful farmer who processes and sells in a short supply chain everything he produces on field, through an ethical pact with the consumer based on two cornerstones:
1. High quality of my food that is obtained primarily on field and then through the research of ancient recipes and the careful study of the transformation processes that preserve the nutritional and organoleptic characteristics
2. Producing ethically: respecting the environment; protecting the native varieties; producing natural foods.
Currently my company produces:
• Extra Virgin Olive Oil from Monocultivar Peranzana;
• Peranzana Olive in Sea Water;
• Vegetables in Extra Virgin Olive Oil of Peranzana;
• Natural flours and semolina:
o High quality grains 100% Italian;
o Contain wheat germ;
o No chemicals addiction;
o No mycotoxins;
o No Glyphosate;
• Pasta
Year of establishment:
2017
Number of employees:
UP TO 2 EMPLOYEES
Annual turnover:
between 0.5 and 2.5 million Euro
Reference year of turnover:
2024
Export turnover:
From 250.000 to 750.000 Euro
Activities:
Growing of oleaginous fruits
Wholesale of other food
- Videos
- Catalogue
Agricola Piano
Company profile
- Contact Information
- Business Proposals
Company:
AGRICOLA PIANO SRL
Telephone:
+390882211266
Web site:
Address:
VIA STEFANO CANZIO, 18
City:
APRICENA (FG)
Zip Code:
71011
E-commerce:
Social media:
Tag:
No business proposals uploaded
- Map
ITALIAN EXTRA VIRGIN OLIVE OIL FROM MONO VARIETY PERANZANA
Features The main feature of Extra virgin olive oil from Peranzana variety is the balance. He taste is moderately bitter and spicy, this characteristic allows him to harmonize with the food, while the smell is felt intense, first he feels a net scent of olive and decisive notes of herbaceous, then they recognize hints of artichoke, tomato leaves, almond and floral. The merit of this balance is due specially to the variety of olives that our company has been able to give value through a qualitative process started in the field, using biological cultivation techniques and continuing in the squeeze oil from the olives, harvesting the best olives to the right degree of maturation, and then squeeze them out only after two hours of harvesting exclusively in cold. The oil obtained is of olive-green color and with inebriating scents and to preserve as much as possible these characteristics we keep it in stainless steel silos in the absence of oxygen and in an air-conditioned room. Our Extra virgin olive oil from Peranzana variety was thought, wanted and cared for in order to obtain an oil of superior organoleptic and nutritional qualities.
Documents
NATURAL FLOURS AND SEMOLINA WITH LIVE WHEAT GERM
Our natural flours and semolina with live wheat germ have the following characteristics: Only Italian wheat (Pugliese); They do not contain mycotoxins, heavy metals, glyphosate and chemical additives; They have the wheat germ alive. More information can be obtained from the attached presentation.
Web site
https://www.agricolapiano.com
Documents
ITALIAN ARTISAN PASTA
Our pasta is produced with the following characteristics: Only Italian wheat (Pugliese); It does not contain mycotoxins, heavy metals, glyphosates; It has the germ of a living wheat; It is dried at very low temperatures; It is bronze drawn. More information can be obtained from the attached presentation.
Web site
https://www.agricolapiano.com
Documents
PERANZANA OLIVE IN SEA WATER
PERANZANA OLIVES IN SEA WATER How is Peranzana olive in sea water born? One day, I asked myself how were born the olives in Brine (Greek method), while I was doing research, I came across a legend telling of a Greek fisherman, who while launching the nets in the water near the coast saw that there were some olives floating in the sea water, he intrigued picked one up and after observing it for a moment, took it to his mouth to taste it. With great amazement the fisherman after tasting the olives, he realized that they had lost their bitter taste. At this point I began to make my deductions and asked myself: The salt in antiquity was a valuable food and was used for this as a currency. Is it possible that ancient Greeks have used salt to make brine and not sea that is a natural brine? I believe that they have utulizzato the sea water to remove the bitterness from olives and for this reason I also started to produce them so too. The sea water I use is purified with mechanical and ionic filters and are currently I'm the unique in the world to produce them with this method. Features The common kitchen salt is 100% sodium chloride, while mineral salts dissolved in sea water have the most complete content of mineral salts. This characteristic gives my olives a different scent and a greater nutritional value (- Sodium, + Potassium, + Calcium).
Web site
https://www.agricolapiano.com
Documents