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The La Ghirlanda Educational Farm is passionately dedicated to the dissemination of beekeeping in the pristine Carrito Valley (North Station of the Abruzzo National Park) and manages the hives exclusively with biological techniques. This makes the honey absolutely pure and guaranteed to the consumer. Savory is a medicinal aromatic plant (like Thyme) with the scientific name Satureya Montana L., the resulting honey does not have a constant harvest, it depends a lot on the rains at the end of July. With a light color and intense flavor, it amazes the slightly bitter finish with light notes of Caribbean coffee. -
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The La Ghirlanda Educational Farm is passionately dedicated to the dissemination of beekeeping in the pristine Carrito Valley (North Station of the Abruzzo National Park) and manages the hives exclusively with biological techniques. This makes the honey absolutely pure and guaranteed to the consumer. Savory is a medicinal aromatic plant (like Thyme) with the scientific name Satureya Montana L., the resulting honey does not have a constant harvest, it depends a lot on the rains at the end of July. With a light color and intense flavor, it amazes the slightly bitter finish with light notes of Caribbean coffee. -
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The La Ghirlanda Educational Farm is passionately dedicated to the dissemination of beekeeping in the pristine Carrito Valley (North Station of the Abruzzo National Park) and manages the hives exclusively with biological techniques. This makes the honey absolutely pure and guaranteed to the consumer. Savory is a medicinal aromatic plant (like Thyme) with the scientific name Satureya Montana L., the resulting honey does not have a constant harvest, it depends a lot on the rains at the end of July. With a light color and intense flavor, it amazes the slightly bitter finish with light notes of Caribbean coffee. -
Not available
The La Ghirlanda Educational Farm is passionately dedicated to the dissemination of beekeeping in the pristine Carrito Valley (North Station of the Abruzzo National Park) and manages the hives exclusively with biological techniques. This makes the honey absolutely pure and guaranteed to the consumer. Savory is a medicinal aromatic plant (like Thyme) with the scientific name Satureya Montana L., the resulting honey does not have a constant harvest, it depends a lot on the rains at the end of July. With a light color and intense flavor, it amazes the slightly bitter finish with light notes of Caribbean coffee. -
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The Maciste pastry shop is located in the heart of Cori, an ancient village located in the territory of the Lepini Mountains. Andrea Ceracchi, aka Maciste, based his work on craftsmanship, the dove, like the rest of leavened products, is made with local products such as flour, citrus fruits, sour cherries, extra virgin olive oil. Sugar is raw and unrefined. The Royal Colomba differs from the others because the yeast during processing takes the shape of a rose, the aromas are intense and to the taste, the acidity of the sour cherry blends perfectly with the sweetness of the dough which is homogeneous, proportionate, soft and well digestible. The glaze is sweet and crunchy. The magic of the dessert that hangs upside down and Maciste's creativity make Colomba Reale a trend all year round. A tip: try it with the extra sour cherry jam from Oliocentrica! -
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The Extra Jams, selected by Oliocentrica, have a high fruit content: 130g of apricots per 100g of product. The raw material is harvested intact, at the right point of ripeness. With an intense taste and an authentic aroma, it is good on its own, to spread on bread, as a base for making various desserts and pies. Unforgettable together with goat cheeses, Sardinian pecorino and even gorgonzola. -
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The Extra Jams, selected by Oliocentrica, have a high fruit content: 130g of sour cherries per 100g of product. The raw material is harvested intact, at the right point of ripeness. Visciola Lepina is a small variety of wild cherry that grows spontaneously on the hills of the Lepini Mountains. Compact, with a sour taste, it is suitable for garnishing desserts and pies, a pleasant contrast between the sweetness of the dough and the sour taste of the jam. -
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Api Latina promotes urban beekeeping, a widespread practice in the last decade, especially in large cities, which has become a tool for environmental and food education: cities offer numerous sources of nectar not treated with pesticides and herbicides and, above all, guarantee nectar and pollen. for bees for a very long period of time due to the diluted blooms throughout the year. The bet of Marco and Gastone, founders of Api Latina, also embraces the outskirts of the city. Several hives have been placed in a peri-urban area of Latina, where an old reclamation moat, bordered by hundreds of acacia trees (Robinia Pseudoacacia), offers very fragrant buds from which a generous 100% Acacia Honey is obtained. Pale straw yellow color, the nose is of weak intensity, light floral, reminiscent of the scent of Robinia flowers. In the mouth it is very sweet, but still delicate, not very aromatic and typically vanilla. Used as a sweetener or in combination with everyday foods, Fosso del Mangano Acacia Honey is an excellent ingredient for the preparation of fish-based dishes and suitable for pairing with blue cheeses such as gorgonzola, provolone and pecorino romano. -
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The main objectives of the apiculture Api Latina by Marco Siniscalco and Gastone Gaiba. The Millefiori, often labeled as "generic or classic" honey, is actually an authentic expression of a territory which, in the case of the Casal della Selva Millefiori, is the Pontine one. The most central apiaries are located in two green areas of the city of Latina: hedges, fruit trees, aromatic herbs and small portions of uncultivated lawn give rise to a honey that characterizes all their production. Citrus and fresh notes, with herbaceous and floral hints, almost balsamic, together with caramel and a slightly smoky vegetable resin, make up the olfactory heritage of this amber-colored honey that can be easily combined with fresh cheeses, such as taleggio or squaquerone, accompanied by dried fruit and warm bread. Interesting on swordfish, with fresh cherry tomatoes, toasted pine nuts and new potato chips. -
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For the production of Rum Croccantino we turned to an excellence of the Pontine territory, a family of artisans located in Itri, in the province of Latina, we are talking about Chocolart of the Fiortini family. The synthesis of quality and excellence is given by the careful selection of raw materials and by the constant monitoring of all stages of processing. There is all the scent of rum in this inviting spreadable cream, a reminder at the end of the dinner that amazes the palate with the crunchiness of caramelized sugar. -
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For the production of Coffee Cream we turned to an excellence of the Pontine area, a family of artisans located in Itri, in the province of Latina, we are talking about Chocolart of the Fiortini family. Creativity, art of chocolate making and innovation are the founding elements for the development of each product. This spreadable cream has been designed for lovers of the toasted and intense flavor of coffee, to be used with bread or on rusks; as a filling for desserts or instead of the sweetener in the coffee itself. -
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The group of gluttons from breakfast to dessert. Enough with the post-sweet regrets, the three spreads proposed in the package have top quality ingredients and only extra virgin olive oil as a noble fat and preservative. Excellent snack for the student, the sportsman and the most demanding gourmand. Why give up on taste? Without milk and derivatives and gluten-free, suitable for a vegan diet
Oliocentrica Srls
ITALY – Latina (LT) 04100 Viale Cesare Augusto 40
VAT Number: 02917030591
SDI: M5UXCR1
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