This is our family story, made up of hands that work the land, seasons that mark time and a tradition that is handed down with respect.
We have always believed that quality is not a detail, but a daily commitment: choosing the best olives, taking care of every stage of production, protecting the value of Made in Italy and enhancing the territory.

Our oil is closer to you: our e-commerce is born I

In recent months, we have worked silently to build a digital space that would live up to the commitment we put every day in our fields and at the mill. Some of our customers have already noticed and used the new site, but today we want to officially announce this important step for us: our oil can finally be purchased online, directly from our e-commerce website.

Why this step?

Because we want to shorten the distances.

Because we believe that quality should be easy to achieve.

Because a family business grows when it brings its identity a little further, without losing its roots.

Welcome

Our online shop is our way of opening doors, letting you enter our world and allowing you to bring home more quickly an oil coming from passion, competence and respect for nature.

We are here, as always, with the same care as yesterday and with an eye to tomorrow.

We invite you to explore the new Agrimarconi eshop to discover the selections and products based on our extra virgin olive oil and choose what you like or need.

Claudia Zucca – Content Creator 

I work in Communication & Marketing for Agrimarconi Company, giving voice to places, people, and quality products.
I craft, interpret, evoke. Every piece of content I create is a bridge across the time: it connects history and emotion, tradition and imagination, memory and future.

The post Our oil is closer to you: our e-commerce is born! first appeared on Olio Toscano Agrimarconi.

Meatballs are a superfood for children.

• The soft texture does not create problems with chewing and swallowing.
• The taste: extra virgin olive oil binds everything, rounds off the flavors and creates an even healthier dish.
• Versatility: you can change ingredients at any time, or colors, flavors, shape, so the children don’t get bored.

The meatballs are tasty and nutritious morsels and bring joy so, apart from any allergies, open the door to your imagination.
We offer some of them made only vegetables, or meat-based, or even fish-based.

Meatballs for everyone

• zucchini and carrots
• cauliflower and pumpkin
• boiled potatoes, carrots and peas
• chicken meat, zucchini, grated cheese
• turkey meat, cheese and beetroot
• veal and grated cheese
• boiled cod and potatoes
• salmon and zucchini

The ingredients, once cleaned, must be chopped in the mixer by adding extra virgin olive oil , until you get a soft dough from which to obtain many balls of at least 3 cm.

You also need a nice baking tray to place the meatballs in, but before baking, you need to brush them with extra virgin olive oil. Once cooked in the oven, the meatballs remain soft and tasty.

You can serve them mixed, so as to make the meal of your children more varied, or choose a variant from time to time to get the palate used to the different flavors and help them develop his tastes, while providing foods with different nutritional properties.

It is not certain that all children will appreciate all types of meatballs, but parents will be very good at understanding which ones to prepare more often and which not to re-propose.
And in the meantime, extra virgin olive oil accompanies the growth of the little ones.

Claudia Zucca – Content Creator

I work in Communication & Marketing for Agrimarconi, giving voice to places, people, and quality products.
I craft, interpret, evoke. Every piece of content I create is a bridge across the time: it connects history and emotion, tradition and imagination, memory and future.

The post Meatballs for everyone first appeared on Olio Toscano Agrimarconi.

Fichino – Collemontanino – Parlascio – Casciana Terme Route

This hike on the Pisan Hills is heart-shaped , it is less than 10 km long and, taking it easy, it can be completed in about three hours. Three hours of enchanting nature.

Image taken from outdooractive.com

The excursion begins in Fichino, a small rural village next to Casciana Terme, which still preserves the slow pace of the Tuscan countryside. The air smells of wild herbs, it is impossible not to perceive the sensation of a place far from the crowded routes.

The road climbs gently towards Collemontanino, crossing open fields and slopes covered with rows that follow the curves of the hills.
It invites you to breathe deeply: every step gives a new glimpse, a new light on the folds of the landscape.
Once inside the village, little stone houses and small streets tell of an intimate Tuscany, made up of silences and details.

Continuing towards Parlascio, the route becomes a story, with the fifteenth-century church that gives access to a terrace offering a fabulous panoramic view of the hills. It is an invitation to take a break, take a photo and enjoy moments of contemplation.

From Parlascio the path descends towards Casciana Terme and the slope is a real reward: the view widens and the landscape seems to accompany every step towards this village rich in history and the surrounding hills full of olive groves.

This corner of Tuscany among the Pisan Hills is made up of soft profiles, silent villages and fruit of the earth, such as the olives of my beloved olive trees.

Claudia Zucca – Web Content Creator 
Ogni contenuto che creo è un ponte tra memoria del territorio e narrazione, tradizione e futuro, valorizzando il territorio.

The post Who loves to go Hiking? first appeared on Olio Toscano Agrimarconi.

Seaweed Fritters Recipe

Ingredients

• 200 g of 00 flour
• 200 ml of warm water
• 10 g of fresh brewer’s yeast (or 3 g dry)
• seaweed (wakame)
• extra virgin olive oil
• Salt

Preparation

Now, put the brewer’s yeast in a bowl of warm water, then add the flour and mix until you have a soft, smooth batter.

Combine the chopped seaweed and a pinch of salt. Mix well to distribute them evenly.

Let the mixture rise for about 1 hour, until you see that the batter is puffy and soft.

And now let’s go frying! Heat the oil and then with a spoon take small portions of the dough, if you want to give the round shape typical of pancakes, or flatten them to serve them as pancakes. Fry them until golden and crispy, then drain them on paper towels and finally serve them hot, possibly with a squeeze of lime.

Well, with these fritters, you’ll have tasty and original appetizers!

Claudia Zucca – Content Creator
My job in Communication & Marketing field is to give voice to places, people and products: I create, interpret, evoke. Every piece of content is a bridge crossing the time: it combines history and emotion, tradition and imagination, memory and future.

The post Seaweed Fritters for Summer first appeared on Olio Toscano Agrimarconi.

Origin of the names: Casciana and Lari

Casciana

• The name Casciana derives from the Latin Cassius, a name of a person and it means “the land of Cassius”
• In medieval times, the locality was called Acqui, Bagno ad Acqua or Bagni di Casciana, a clear reference to its thermal waters.

Lari

• Probably Lari derives from the Etruscan term “lar”, which corresponds – more or less – to the word “father” or “chief” and from which the Lares – who were the protective deities of the ancestors and the domestic hearth in the Roman religion.-  easily derive,

The ancient origins

Casciana Terme

• Its origins date back to Etruscan times, as demonstrated by archaeological finds in the area of Parlascio, a picturesque and small medieval village not far away.

The water that tells the story

• The first written testimonies appear in the Ninth Century, with the parish church of Santa Maria ad Acquas.
• The thermal waters were already famous in Roman times, for their therapeutic virtues.
• In the twelfth century there was a fortified castle in the small district/village of Petraia, known as Corte Aquisana; in the center, stood the Aquisana Tower, which was used to spot enemies.
• In the Renaissance and during the following centuries, the thermal baths of Casciana became a place of treatment for the nobles.

Lari

• A small nucleus inhabited since Etruscan and Roman times.
• Its location made it a strategic point to control the territory.
• In medieval times an important castle was built and later the village became the seat of the Vicariate under Pisa and Florence.
• The Castle of the Vicars of Lari housed courts, prisons and was also the center of administrative power.

Modern and contemporary age

Casciana Terme

• Between the eighteenth and the nineteenth centuries, the public baths were modernized, transforming themselves into a renowned spa resort.
• The name “Casciana Terme” was adopted in 1956, precisely to include this important and identifying aspect of the place in its  name.

Lari

• Today, Castello dei Vicari can be visited and preserves some of the structures of the ancient time such as the high walls with three access doors, as well as frescoes and Etruscan finds. You can get married in the yard of the castle and its rooms often host events, historical re-enactments and exhibitions.
• In addition to this, Lari is known for the production of agricultural products such as oil, cherries and wines.

Two souls, one village

Why with two separate village – Casciana and Lari – then are we talking about a single municipality? On 1st January 2014 the two ones  merged, forming the current Municipality of Casciana Terme Lari, optimizing resources and services.

What makes this area unique

The treasures of Casciana Terme Lari

The thermal baths

• The thermal waters, known for centuries, that flow from the heart of this wonderful land.

The landscape

• Rolling hills, vineyards, olive groves and perfectly preserved medieval villages.
  There are also my olive groves on these hills. I am very proud of my trees.
• The atmosphere of authentic Tuscany.

The historical heritage

• The Castle of the Vicars (Lari)
• The Aquisana Tower (Casciana Terme)
• The parish churches and medieval churches

Traditions

• Village festivals
• Typical food,  wine and products (oil, wine, cherries, cured meats)

My land is truly an extraordinary place where people, history, nature and well-being have been coexisteing harmoniously for centuries.

The thermal water has been flowing under Casciana for millennia, bringing many benefits with its high therapeutic power, but also the extra virgin olive oil of these ancient hills is a panacea for health and also for mood (because eating well and healthy certainly cheers up hearts!).
Water and Oil here tell the story of the same land.

Claudia Zucca – Web Content Creator
Ogni contenuto che creo è un ponte tra memoria del territorio e narrazione, tradizione e futuro, valorizzando il territorio.

Matteo Marconi

Sono Matteo Marconi, la mia è una famiglia di agricoltori. Sono cresciuto in azienda agricola e ho messo radici sempre più profonde in questo mondo fatto di cura e rispetto per la natura fin dall’adolescenza, iniziando a seguire le orme di mio padre con i primi lavori in campagna.
La mia giornata? Sveglia già all’alba a sfalciare l’erba tra i mie ulivi con un attento controllo delle piante che tratto con Spintor Fly, un insetticida biologico.
La fase più faticosa dell’anno ma anche la più attesa è la raccolta delle olive, in autunno, per ottenere l’olio extra vergine d’oliva di qualità superiore che produco e imbottiglio. In base al periodo dell’anno, mi occupo anche del fieno per i miei animali.
Sono giovane, ma  grandemente coinvolto nelle attività dell’azienda di famiglia e il nome dell’olio che produco con tanta passione (e orgoglio) ne è chiara dimostrazione: Azienda Agricola Marconi Matteo. Nel logo c’è solo la lettera M, l’iniziale del mio nome e cognome, non per manie di protagonismo, ma perché ci metto davvero tutto Me stesso.

Matteo Marconi

Sono Matteo Marconi, la mia è una famiglia di agricoltori. Sono cresciuto in azienda agricola e ho messo radici sempre più profonde in questo mondo fatto di cura e rispetto per la natura fin dall’adolescenza, iniziando a seguire le orme di mio padre con i primi lavori in campagna.
La mia giornata? Sveglia già all’alba a sfalciare l’erba tra i mie ulivi con un attento controllo delle piante che tratto con Spintor Fly, un insetticida biologico.
La fase più faticosa dell’anno ma anche la più attesa è la raccolta delle olive, in autunno, per ottenere l’olio extra vergine d’oliva di qualità superiore che produco e imbottiglio. In base al periodo dell’anno, mi occupo anche del fieno per i miei animali.
Sono giovane, ma  grandemente coinvolto nelle attività dell’azienda di famiglia e il nome dell’olio che produco con tanta passione (e orgoglio) ne è chiara dimostrazione: Azienda Agricola Marconi Matteo. Nel logo c’è solo la lettera M, l’iniziale del mio nome e cognome, non per manie di protagonismo, ma perché ci metto davvero tutto Me stesso.

The post Treasures of Casciana Terme Lari first appeared on Olio Toscano Agrimarconi.

Delicious recipe with Agrimarconi oil

It is a delicious, quick and perfect recipe for preparing a light but tasty appetizer or as a condiment for pasta. Here is the recipe

Ingredients

300 g of peeled and cleaned prawns

2 tablespoons of Agrimarconi extra virgin olive oil in flavored version

salt and pink peppercorns

Preparation

1 Oil: flavored extra virgin olive oil; in a large pan, heat the extra virgin olive oil over medium heat.

2 The prawns: Add the cleaned prawns, turn up the heat, and sauté for 2–3 minutes on each side, until pink and crunchy.

3 Season with salt and pepper.

It’s ready!

Appetizer or pasta sauce?

It’s up to you whether to combine a lamb’s lettuce salad or to season a plate of spaghetti.

In any case, you will have just a touch of chili pepper flavor, avoiding spicy notes, if they are not for you (otherwise add chili pepper!).

Claudia Zucca
Web Content Creator

The post Taste of sea and chilli first appeared on Olio Toscano Agrimarconi.

How and when were the Pisan Hills formed?

From a geological point of view, the Pisan Hills belong to the Tuscan Anti-Apennines. These are very ancient reliefs that were formed before the Pliocene, so over 5 million years ago.

The rocks that emerge in this area tell a story linked to the movements of the earth’s crust that have raised and shaped these reliefs over the geological eras.

How high are the Pisan Hills?

The Pisan Hills are modest reliefs. Most of the hills oscillate between 200 and 500 meters, like the hills my land stands on.

The vegetation on the Pisan Hills

Olive trees are the symbol of this landscape, but the vegetation is rich, thanks to the differences in exposure and micro-climate.

Lower Hills

• Vineyards (they are very widespread)
• Orchards and traditional crops

On the hill slopes

• Holm oak woodlands, typical of the Mediterranean climate
• Mediterranean scrub with:
  • broom
  • rosemary
  • Other aromatic plants

In the highest areas

• Chestnut groves
• Oak groves
• Maritime pine forests

Were the Pisan Hills inhabited by ancient peoples?

The area of the Pisan Hills has been inhabited since ancient times, in particular by the Etruscan people, who permanently colonized these areas before the arrival of the Romans.

Subsequently, in medieval times, the territory had an important administrative role and, in particular, Lari was the seat of the Capitania of the Republic of Pisa and then of the Vicariate of the Hills under Florence.

Which municipalities are located in the Pisan Hills?

The Pisan Hills extend over several municipalities:

• Fauglia
• Crespina Lorenzana
• Casciana Terme Lari, where our olive groves and company reside
• Chianni
• Capannoli
• Castellina Marittima
• Lajatico
• Orcian Pisan
• Palaia
• Peccioli
• Riparbella
• Santaluce
• Terricciola
• Pontedera and Ponsacco partially

 A living cultural landscape

As you can imagine, in addition to nature, the Pisan Hills preserve:

• Medieval villages
• Romanesque parish churches
• Monuments
• Oil Mills
• Mills
• Nature trails
• Typical restaurants
• Wine cellars

The Pisan Hills are an ancient landscape, shaped by millennial processes, also by man and his centuries-old cultural traditions.

What can I say: in addition to coming and visiting me and my oil, these lands are also worth visiting for many other good reasons.

Claudia Zucca
Web Content Creator

The post The Pisan Hills: history, geology, landscapes and ancient inhabitants first appeared on Olio Toscano Agrimarconi.

The omelette with pods: since the Middle Ages, broad beans were a staple food of the working classes and pods were considered edible.

Omelette with pods

Recipe

Ingredients (2–3 people)

• 6 eggs
• 300–350 g tender broad bean pods (not the broad beans: just the shells)
• 1 fresh spring onion or a small white onion
• Extra virgin olive oil
• Salt and pepper
• A handful of grated pecorino cheese

How to prepare pods

1. Choose the right podsThey must be green, shiny and thin. If they are large and spongy, they become fibrous and are not good for this dish.
2. Quick cleaningWash the pods, remove the ends and the side thread (as for green beans).
   Cut them into thin, diagonal strips.
3. Cooking the podsIn the pan: oil + chopped spring onion → let it wilt.
   Add the pods, salt, pepper, and cook 10–12 minutes until soft.

The omelette

4. Beat the eggs with salt, pepper and pecorino cheese.
5. Pour the eggs over the pods and cook over medium-low heat.
6. When it comes off the edges, turn the omelet (or fold it into a crescent).
7. Serve it lukewarm: it tastes better.

“Grandma’s” notes

• If the pods are very tender, you can also add a few fresh shelled beans.
• Also excellent in a sandwich or cut into cubes for a rustic aperitif.

This is one of those recipes of the “poor” but brilliant Tuscany, which did not throw anything away — not even the pods of the broad beans which – as you can see – are tender and very sweet.

The post Medieval Tuscany and Recipes first appeared on Olio Toscano Agrimarconi.

Ancient origins

• The first forms of party favours date back to the Renaissance, especially in the French and Italian courts.
• They were small precious boxes of porcelain, crystal or metal called bonbonnières, used to contain bonbons, that is, sugared almonds or very small expensive sweets.
• Offering them to guests at a wedding party was a gesture of prestige and refinement, reserved for noble families.

From nobility to popular tradition

• Between the seventeenth and eighteenth centuries, the practice also spread to bourgeois marriages.
• The wedding favour becomes a symbol of:
  • gratitude to the guests
  • sharing the joy of an important event
  • Good omen for the new couple or for the birthday boy

The sugared almond: meaning

• The sugared almond, already known in ancient Rome as confictum, takes on a central role.
• The tradition of  the 5 sugared almonds (health, wealth, happiness, long life, fertility) was consolidated in the nineteenth century.
• The color of the sugared almonds specializes:
  • White for Wedding
  • pink/blue for baptism
  • red for graduation
  • Other colors for silver or gold weddings or other anniversaries and important events

The modern wedding favour

• In the twentieth century, the wedding favour became a more accessible and widespread object, often personalized.
• From the 80s onwards the following are affirmed:
  • A wide variety of materials (ceramic, glass, fabric, resin)
  • Thematic styles
  • Carefully made with tulle, ribbons and cards, even DIY
• Today the wedding favour is also a way to express identity, creativity or values.

Contemporary trend

• In recent years, interest has grown in:
  • eco-sustainable favours
  • useful or edible items
  • donations to charities
• The function remains the same: to thank and leave a symbolic memory of the event.

The Agrimarconi Wedding Favours

Here our proposals designed to celebrate events

The style of our wedding favours

What value does our extra virgin olive oil as a wedding favour bring with it? It speaks of nature, roots, Italian traditions, it speaks of genuineness, taste and health.
Our pretty 100 ml mini bottle is a concentrate of positivity or perhaps we should say a “juice” of positivity, which comes directly from the olives we harvest on my family’s land, in the Pisan hills.

Order the  quantity you need for your event from our online shop, whether it is a wedding, a baptism, a confirmation, a graduation.

Agrimarconi Oil is also a party favour as in ingredient in the fragrant artisanal soaps. They are made with our olive oil and other essential oils, in collaboration with the Erboristeria di Casciana. These soaps also speak of nature, harmony and uniqueness. Think about it!

Claudia Zucca
Web Content Creator

The post The evolution of Party Favours first appeared on Olio Toscano Agrimarconi.

Tuscan recipe for Florentine artichokes

Follow the steps

1. Clean the artichokes. Remove the toughest outer leaves, cut off the tips, and peel the stem. Put them immediately in water and lemon to prevent them from blackening.

2. Prepare the mince. Chop garlic and parsley finely. Season with salt, pepper and a drizzle of oil.

3. Stuff the artichokes. Gently spread the leaves with your fingers and place some of the aromatic mince inside each artichoke.

4. Pot system. Place the artichokes upside down in a narrow pan, so that they remain upright. Add a drizzle of extra virgin olive oil to the bottom.

5. Deglaze and cook. Pour in the white wine, let it evaporate, then add water up to half the height of the artichokes. Cover and cook 25–30 minutes over low heat.

6. Check for doneness. They are ready when the stem is tender and the inner leaves come off easily.

See our products

Useful notes

• The Florentine version does not include breadcrumbs: it is different from the “Roman-style” stuffed artichokes.
• If the artichokes are very tender, you can also add the peeled and chopped stems.
• Excellent as a side dish, but also as a light single dish, with Tuscan bread.

Extra virgin olive oil always gives that magical touch to dishes.

Claudia Zucca
Web Content Creator

The post A Spring Tuscan Recipe first appeared on Olio Toscano Agrimarconi.