Agriturismo Casa Caponetti – Wine, Olive Oil, Cooking School in Northern Lazio

With the dollar losing ground against the Euro many are thinking about postponing their vacations in Italy. This does not have to be the case. In the big cities of Milan, Rome, Florence and Venice the costs are significantly higher but choosing your destination with a bit of attention can result in a marvelous vacation at a very reasonable price. In southern Tuscany, just about 45 minutes north of Rome Agriturismo Casa Caponetti is a destination of full-immersion into provincial Italian culture. Casa Caponetti is in the land of some good wines but the best part about this Agriturismo is the combination of Olive Oil production and a cooking school. Yes, you can learn how to cook traditional dishes from the locals.

Casa Caponetti produces a wonderful Olive Oil with low acidity and an earthy flavor. As most producers they have a wide range of Virgin and Extra Virgin Oils. The top of the range is a cold press unfiltered Extra Virgin Oil. From its own 500 olive trees, Casa Caponetti produces organically a great Italian Olive Oils. The olives are picked by hand, early in November when the quality is at its best, and taken immediately to the mill. The mill is a traditional one, with an old millstone, where the oil is cold pressed. If you visit during the harvest you will have the opportunity to see how this oil is made.

Laura Caponetti Bezzi runs the cooking school. She has studied traditional Italian cooking. I am not kidding she has a degree in historical cuisine. Her culinary talents have been perfected over the years working in some of the most exclusive Italian restaurants including the Villa d’Este in Como. Her passion is regional cuisine and she will take you on a voyage through time, learning about the traditional elements and tricks of the Tuscan housewife. After a week with Laura you will not look at the farmer’s market in the same way.

The lodging is also a marvelous experience. The restructured provincial farmhouse has the commodities of modern life but the 2 ½ foot wide rock walls give you a feeling of another time. Each room looks out over the 400 acre yard, Olive Grove and vineyards. Horseback riding, hiking and other traditional Tuscan activities are available but a trip to this Agriturismo will most likely be spent in the kitchen, winery, garden, and dining room. This is not a destination for those looking for the shopping scene but is a great place to rejuvenate the body and soul and, of course, splurge in a marvelous culinary experience.

CASA CAPONETTI
Tenuta del Guado Antico
01017 Tuscania VT - Italia

Tel +39 0761 435792 - Fax +39 0761 444247


Tags: Italian Vacations Viterbo Agriturismo Olive Oil Travel Italy

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Pane alle Olive – Italian Olive Bread

This bread is primarily made in southern Italy and on the islands of Sicily and Sardegna. Its unique capability for remaining fresh for long periods of time makes this bread a favorite in the warmer areas of the country. The high percentage of olive oil and the oil released by the olives during the cooking process helps preserve this bread for long periods of time.

Prepared all year long in southern Italy, olive bread gains popularity during the Easter season in the North. It is a great compliment to the lamb and fish dishes prepared for the holiday feast. Should some of the bread not be consumed during the meal, something highly unlikely, place it in a paper bag. It will maintain its freshness for several weeks.


Ingredients:
200 g. Biga
1 teaspoon (7 g.) active dry yeast
1 teaspoon sugar
Note: you can make this bread without Biga, to do so increase the amount of active dry yeast to 3 ½ teaspoons (24 g.)
1/3 cup olive oil
1 cup warm water
12 oz. (350 g.) pitted olives washed and drained (black or green as desired)
3 ¾ cups (500 g.) unbleached all-purpose flour (additional for kneading process)
1 ½ teaspoons (8 g.) salt

Preparation:

Dissolve the sugar in the warm water. While stirring add the yeast to the water. Let sit for 10 minutes until the mixture is creamy.

Place the Biga in a mixing bowl. Pour the water-yeast over the Biga and mix with a metal spoon. Mix the salt with the flour. Pour the flour over the Biga. Add the olive oil and pitted olives. Mix with a dough hook for 8-10 minutes.

Finish kneading by hand. Add flour as needed. Place in a large oiled bowl, cover with plastic wrap and allow to rise until doubled. This will take about 2 hours.
Shaping and Second Rise:

Cut into 16 pieces. Roll each piece into a ball and place 8 rolls, forming the circumference of a circle, on an oiled baking pan about 1 ½ inches apart. Repeat with the remaining balls on a second pan. Cover with a damp towel and allow to rise for 1 hour.

Baking:

Preheat the oven to 425 degrees. Bake for 35-40 minutes or until medium brown. Cool on racks.

Italian Olive Bread Bread Food and Wine Italy

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