With Boniviri, eating well means creating value.
With the Boniviri project, those who produce and those who consume consciously choose to preserve the values of the territory, local assets and protect the environment.
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With Boniviri, eating well means creating value.
With the Boniviri project, those who produce and those who consume consciously choose to preserve the values of the territory, local assets and protect the environment.
Azienda Agricola Bonfanti
www.boniviri.com @ All Right Reserved 2020 | Website created by Flazio Experience
www.boniviri.com @ All Right Reserved 2020 | Website created by Flazio Experience
The Bonfanti Farm, located a few minutes from Noto, is managed with passion by Corrado Bonfanti, walking proudly among the luxuriant rows of olive and carob
Discover the oil of Azienda Agricola Bonfanti
AZIENDA AGRICOLA BONFANTI
CULTIVAR OLIVE
Nocellara del Belice, Nocellara Etnea, Verdese, Biancolilla, Moresca
PRODUCTION AREA
Rosolini, in the province of Syracuse
AGRICULTURE
Non-irrigated plants, organic treatments
OIL TYPE
Organic
APPEARANCE & COLOR
AVERAGE AGE OF THE PLANTS
Half century old olive trees, half olive trees planted about 10 years ago
GREEN WITH STRAW REFLECTIONS
HARVEST
FEATURES
Mid September, partially automated
Medium fruity, with hints of tomato and chicory, sweet and balanced
EXTRACTION
Cold mechanical procedures
RECOMMENDED COMBINATIONS
STORAGE
Delicate oil that goes perfectly with fish dishes and salads, enhancing the flavors of the dishes with which it is consumed
Stainless steel tank
THE HISTORY
Corrado is very attentive to all stages of cultivation, harvesting and extraction He personally takes care of the cultivation of olive trees on his farm according to the principles of organic farming. The olive harvest takes place during the month of September. The extraction is carried out by the Frantoio Ruta, in Castelluccio, with cold extraction procedures that allow to preserve the nutritional and organoleptic properties of the oil. During this period of the year, it is not rare to find Corrado in the mill, who controls his own olives and proudly observes the production of his oil.
In the countryside of Rosolini, a few kilometers from Noto, when the sun sets on hot summer days, Corrado Bonfanti loves walking among the rows of centuries-old olive trees on his estate. He knows them one by one and proudly talks about their characteristics, which make his oil a perfect Sicilian balance of flavors, aromas and sensations. Corrado's estate has belonged to his family for many years: it is located in a privileged position in the countryside netine, where olive, almond and carob trees grow luxuriantly, there are centuries-old olive trees, imposing and luxuriant, and several rows planted about 10 years ago to enrich the production.
BONIVIRI
The Boniviri protocol
Boniviri selects small Italian farms that have three fundamental characteristics:
With their work they are custodians of local values and heritage
They are creators of excellent products from a qualitative and gastronomic point of view
They are committed to a path of sustainability and social impact
Boniviri follows the producers during all the cultivation processes, working together with them to guarantee quality and sustainability.
For this reason, it is developing a shared protocol and a digital platform useful for mapping the productivity performances and attention to the environment of the partner companies of the project.
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