Assigned to Lazio a new Slow Food presidium , the certification aimed at recovering and safeguarding small productions of gastronomic excellence threatened by industrial agriculture, environmental degradation and homologation. The international non-profit association founded by Carlo Petrini has recognized the Oliva Itrana of which it is the custodian as a presidium Ancient Lands Pacella, the olive farm located in Ciociaria on the slopes of the Lepini Mountains which obtains an excellent extra virgin olive oil from Itrana. The Slow Food presidia - explains a note - support small traditional productions that risk disappearing, enhance territories, recover ancient crafts and processing techniques, save native breeds and varieties from extinction. In particular, the Slow Food presidium, dedicated to olive growing and the production of quality extra virgin olive oil, currently limited to the Italian territory, wants promote a sector in great difficulty, which is suffering from competition from large multinationals and the limited possibility for consumers to have adequate information on the quality standards of what they find on the market. The protection recognized by the Antiche Terre Pacella company (www.oliomontilepini.it) for the Itrana variety adds to those already present in the area and relating to other products to be protected and promoted such as the Tellina of the Roman coast (fish, seafood and derivatives), Caciofiore from the Roman countryside (dairy products and cheeses), Marzolina (dairy products and cheeses), Rascino lentils (legumes), Arsoli bean (legumes), Vallepietra bean (legumes), chiacchietegli from Priverno (Vegetables and vegetable preserves) and Susianella di Viterbo (sausages).
The Antiche Terre Pacella company, located in Sgurgola (Frosinone) produces 100% made in Italy extra virgin olive oil by harvesting the Itrana, Leccino, Rosciola, Frantoio, Moraiolo varieties. The company, for the quality of the product, was awarded by the Gambero Rosso "Guida Oli d'Italia 2019". with the Three Leaves, the highest score recognized by the food and wine publication. The product of the Ciociara company is divided into a multicultivar and in an “Itrana 100%”. The oleic productions, from laboratory analysis certification, have an acidity value of less than 0,8%, a parameter that allows them to be included in the classification of extra virgin olive oil. The product is obtained by cold pressing, in order to guarantee intact the organoleptic and nutritional value. It is of medium density, more or less cloudy, yellow-green in colour, with an intense olive scent. The flavor is medium fruity with an aromatic texture characterized by energetic hints of slightly ripe tomato and aromatic herbs. The perfect match is with caprese. As for the production numbers, the 2018-19 oil campaign, despite the difficulties recorded at a national level, was - explain the company managers - of excellent quality with respectable organoleptic characteristics in contrast to the harvest trend in the rest of the country. 'Italy.
