What is organic farming?
Come and discover what organic farming is and how it is practised in Puglia. Visit the farm in Apricena in the province of Foggia. Taste delicious local organic foods with the producer.
What you’ll do
- Visit one of the most renowned organic farms in Puglia
- Taste local foods from organic agriculture
What to expect
What is organic farming? You will visit my organic farm in Puglia to learn what synergistic and organic agriculture is all about.
You will learn about the organic farming techniques I use, such as permanent natural grassing (“natural garden technique“). We will discover more about the use of organic traps to catch insects, symbiotic relationships between varieties and species. I will introduce you to the knowledge of various types of fruits and plants.
At the end of this food experience about organic farming in Puglia, you will taste our organic foods.
I currently produce extra virgin olive oil from peranzana monocultivar, peranzana olives in sea water (archaic method unique in the world), vegetables and pâté in extra virgin olive oil, Apulian wheat flour with live wheat germ, legumes.
The Food Expert: the farm was founded by my father in 1966, but our family has been dealing with agriculture and Peranzana olives for many generations. This cultivar is native to my territory (Alta Daunia) and it was introduced to Italy from Provence by Raimondo di Sangro in the middle of the 18th century.
Attention to customer health and high quality are the guidelines of our farm. You will learn the definition of organic agriculture and that, for organic farming, Puglia means biodiversity, values and traditions.
|Where||Apricena, Foggia – 90 min from Bari|
|When||Everyday – duration 1 day|
|Start time||9.30 a.m.|
|What’s not included||
Price per person: € 45,00
Cancellation policy: all bookings for this introduction to organic farming can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.
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- Create your own customised tour with this organic farming experience.
The farm was founded by my father in 1966, but our family has been dealing with agriculture and Peranzana olives for many generations. This cultivar is native to my territory (Alta Daunia) and it was introduced to Italy from Provence by Raimondo di Sangro in the middle of the 18th century.
Carrying on the family tradition, I am a small farmer who transforms and sells in a short food supply chain everything he produces in the field, through an ethical pact with the consumer based on two points:
- The high quality of my products, that is obtained in the fields and through the careful study of the transformation process, with the aim of preserving their nutritional values and organic properties.
- Ethical production – respecting the environment, protecting native varieties and creating natural food.
I produce monovarietal Peranzana extra virgin olive oil, Peranzana olives in sea water (a unique and archaic method), vegetables and pâté in extra virgin olive oil, Apulian wheat flour with wheat germ, legumes.