PRODOTTI DELLE COLLINE DI MATERA

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„SIMPLICITY IS THE ULTIMATE SOPHISTICATION“


If it had taken proof of the accuracy of Leonardo da Vinci's quotation, it would have been found here, in Basilicata.

The country's most important economic factor, agriculture, is committed to preserving the "origin" and the "simplicity" and we at „DAVINZI" follow the same, albeit simple philosophy“.

The city of Matera is also committed to the preservation of the "origin" in terms of urban planning: the cave settlements known as "SASSI DI MATERA", which make up a significant part of the old town, have been a UNESCO World Heritage Site since 1993 and in October 2014, Matera became the first city in Southern Italy voted "EUROPEAN CAPITA OF CULTURE 2019".

Basilicata, a fantastic landscape, with wonderful, genuine products, with simple, honest people who, in a tradition that has grown over centuries, have preserved this estate.


THE BEST OF THE SIMPLEST

 

NATIVE OLIVE OIL EXTRA
  

 
First quality - obtained directly from olives using exclusively mechanical processes.

Native olive oil Extra, is the best olive oil of the highest quality, obtained from the first cold pressing, with a maximum allowed acidity of 0.8%. For the production of extra virgin olive oil, the olives must be processed in optimal ripeness immediately after their picking. Production must be purely mechanical, i.e. "cold-pressed", without the addition of chemical substances. „Cold pressed“ means that the physical production of the olive oil takes place without the addition of heat from outside. The temperature must not exceed 27°. The cooler the temperature, the higher the quality of the olive oil.
„Native“ stands for the fact that no heat is supplied from outside when the olives are pressed, so that the final product, the juice of the olives, remains largely natural and the characteristic features of the olives such as taste, smell and colour are retained.

BAKED OLIVES FROM FERRANDINA
  

BAKED OLIVE FROM FERRANDINA
The olive variety Maiatica grows only in the Basilicata region in the following three areas: Vulture, the Agri valley and the hills landscape of Matera (COLLINE DI MATERA).
The Maiatica-Olive is a a pretty big stone fruit with a small core in proportion to the mass. This property is ideal and important for consistency, his intense juicy and his sweetish Aroma.

The actual processing involves a first blanching in water at a temperature of 90° C for a few minutes and baking in furnaces, and the subsequent salting.


 

THE REAL TYPICAL LUCANICA 
     

Processed with the tip of a knife (according to ancient Lucan tradition), in natural gut and bound by hand. Air-dried 25 days. Produced for lovers of the classic taste (dolce) and for the most refined palate with the addition of a little spiciness (piccante).
Produced without conservation and/or additives.

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