Indice
Provençal Origins and Introduction in Italy
The story of Peranzana, a prized cultivar native to Upper Daunia, has deep roots that sink into the soil of Provence. The variety was brought to Italian territory by the noble de Sangro family, who played a fundamental role in its development and spread. The strong and distinctive taste of Peranzana extra virgin olive oil offers a sensory exploration that not only delights the palate but also leads to the discovery of a predominantly agricultural area, imbued with rich and varied history and traditions.
The Adriatic Path to the Upper Tavoliere
Traveling north along the Adriatic coast, the visitor is immediately struck by the sight of the lush olive groves of the Upper Tavoliere. Here, the Peranzana cultivar predominates, distinguished by its genetic purity, not being a hybrid. This variety has its roots in Provence, and the name “Peranzana” derives from a dialectal transformation of the term “Provençal.”
The Contribution of Raimondo di Sangro
Peranzana was introduced to Daunia by Raimondo di Sangro in the mid-1700s. At the time, the Sangro family was one of the most influential in Europe, with kinship ties that included the Bourbons of Spain and France, the Dukes of Burgundy, and a genealogy that traced back to Charlemagne. Raimondo, Prince of San Severo and Duke of Torremaggiore, was a pioneer in introducing this cultivar to his vast estates.
Evolution of Oil Production and Modernization
The first oil mills in the area date back to the 1700s and are located in the basements of numerous historic buildings in San Severo. Towards the mid-19th century, Michele de Sangro, a descendant of the family, implemented significant innovations in oil production. At the south moat of the ducal castle of Torremaggiore, Michele installed a modern oil mill, the “trappeto,” which significantly reduced oil production times and improved its quality.
The Peranzana Olive and Its Unique Properties
The Peranzana plant has found the ideal climate in the corner of Capitanata, giving life to an exceptional olive capable of producing extra virgin oil with highly sought-after organoleptic and nutritional properties. This oil is not only a prized ingredient for gastronomes but also an item of great interest for those seeking natural products that offer health benefits.
The Legacy and Impact of Peranzana: Between Culture and Agriculture
The Peranzana olive represents an excellent example of how history, culture, and agriculture intertwine to produce something unique that can be appreciated both locally and globally. Its story is a testament to the impact that a single variety can have on a region, influencing not just the agricultural economy but also the culinary culture of an entire area.
Discover the Unique Flavors of Agricola Piano: Organic Extra Virgin Olive Oil and Olives in Sea Water
In search of authentic and award-winning flavors, Agricola Piano invites you to explore the richness of our exclusive offer. Crafted with care and passion using only Peranzana variety olives, we offer a culinary experience that distinguishes our company on the international scene.
Organic Peranzana Extra Virgin Olive Oil: Winner of numerous awards, our organic extra virgin olive oil is a true treasure of taste and health. Perfect for enriching your dishes with a touch of elegance and finesse, this oil is ideal for those seeking excellence and sustainability in every drop.
Olives in Sea Water: Unique in their kind, our olives in sea water are a multi-awarded delight that will surprise you with their intense and original taste. Ideal for innovative appetizers or as a healthy snack, these olives are a true expression of our creativity and commitment to excellence.
Take advantage now of the opportunity to bring the best of Italian agriculture into your kitchen. Visit our website or contact us directly to purchase our organic extra virgin olive oil and olives in sea water from Agricola Piano. Do not miss the chance to experience an unparalleled gastronomic experience!