Visit the organic farm in Apricena
Come and discover what organic farming is and how it is practised in Puglia. Visit the farm in Apricena (Foggia). Taste delicious local organic foods with the producer.
What you’ll do
- Visit the organic farm
- Taste local foods
Price per person: € 45
What to expect
You will visit the organic farm in Apricena to learn what organic and synergistic farming is all about. You will discover the organic farming techniques I use, such as permanent natural grassing (“natural garden technique”). You will learn more about using organic traps to catch insects, symbiotic relationships between varieties and species.
At the end of the experience, you will be able to taste our organic products: extra virgin olive oil from monocultivar peranzana, peranzana olives in sea water (unique archaic method), vegetables and pâté in extra virgin olive oil, Apulian wheat flour with live wheat germ, pulses.
| Where | Apricena, Foggia – 90 min from Bari | ||
| When | Everyday – duration 1 day | ||
| Start time | 9.30 a.m. | ||
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Price per person: € 45
Italia Delight allows you to book tailor-made food and wine experiences and foodie holidays with top Italian Food Experts.
- Create your own customised tour with this organic farming experience.
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.
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.
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.
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