La Sbecciatrice and the cultivation of relics from the past
The story behind our olives
The two brothers Domenico e Michele, an anthropologist and a naturalist, decided a few years ago to combine their knowledge to breathe life back into their family's farmland with La Sbecciatrice.
These fields in Villa Santa croce formed the basis for their ancestors' livelihoods for generations and were then almost abandoned. That was without Domenico and Michele. Thanks to them, these fertile and rich soils, located far away from any form of pollution, have become the essence of developing a project of unique value.
The Barbiero brothers' project is not just a return to the way things used to be. They aim to protect and ensure the biodiversity of the area for the future. The most important part was the collection of seeds, seeds they found at family, in old pots and other farmers. These seeds are like small relics from the past. Year after year, they nourish and replant them to ensure their existence in the future.
The project is driven by recovery, the restoration of old crops and the restoration of traditional processes and biodiversity. This resulted in delightful, natural, high-quality products. "It is nature that makes nature" , believe the brothers.
Their products attracted much interest: universities, scientists from all over the world and chefs want to observe the miracle that grows in Villa Santa Croce and contribute to the biodiversity of tomorrow.
The Caiazzana olive is an old variety from the area that provides its name: Caiazzo, a hilly site that climbs from the flat countryside to the Matese massif. In Caiazzo, only four olive producers are actively involved in the cultivation and processing of olives.
Its cultivation is centuries old: They found large stones, with cavities used for processing the olives, dating back to the medieval period. Also in this area, legal documents from the 15th century were found to regulate the olive oil sector, attesting the importance attached to the production of high-quality olives and olive oil as early as the Middle Ages.
The Caiazzana olive is characterised by its elliptical shape, rounded tip, slightly flattened base and purple-black flesh from the skin to the stone. According to tradition, it is preserved in brine, oil or baked, but there are other local preservation varieties, such as in the form of ash.
According to Domenico, the olives are like sweets, when you taste one you can't stop. Curious? Feel free to try one. Or two. Or three...
