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.

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Terre sul Dirillo

Società Agricola


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Terre sul Dirllo's goal is to bring to the tables a product that recalls the flavors and traditions of the past, seizing new opportunities of agricultural and agronomic techniques in respect of traditions.

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Discover the Oil of Terre sul Dirillo

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The characteristics of the oil

CULTIVAR

Nocellara dell'Etna, Tonda Iblea

PRODUCTION AREA

Chiaramonte Gulfi, in the province of Ragusa

AGRICULTURE

Treatments according to organic farming

OIL TYPE

Organic

ASPECT & COLOR

AVERAGE AGE OF PLANTS

Some secular, others newly planted

GREEN WITH YELLOW REFLECTIONS

HARVEST

CHARACTERISTICS

Between September and October, by hand and using mechanical facilitators

Intense fruit aroma with a marked smell of green tomato, oregano and artichoke, delicate bitter with discreet spiciness

EXTRACTION

Cold mechanical processes

RECOMMENDED COMBINATIONS

STORAGE

Perfect for Mediterranean cuisine, especially vegetables (salads, soups)

Stainless steel tank

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THE HISTORY

​The land is lapped by the waters of the Dirillo river, once navigable. Along the river, there were ancient “trazzere ” (country roads), about 50 km, which were traveled at least twice a year in order to moving the animals between the different company units. In more recent times, the breeding was abandoned and subsequently the company passed to the daughters Lilly, Odetta and Maria. The company, already in this new company conformation, it was composed of a productive nucleus of oil and table olives, and by the alternation of artichoke and wheat. Today, the main activity is the exclusive cultivation of the olive tree. Terre sul Dirillo, currently in organic farming, owns almost 4,000 olive trees, between secular and newly planted.

The farm “Terre sul Dirillo Società Agricola” was founded in 2011 by two young Iblei entrepreneurs, who decided to operate on two quality factors: the territory and agricultural production. Terre sul Dirillo was born to give continuity to the family business tradition, founded by the paternal great-great-grandfather Carmelo Ravalli, who had purchased between 1934 and 1947 several plots of land, once ancient estates, which belonged to Prince Biscari (C.da Pirrera- Dirillo Agro di Acate) and the Marchesa Condorelli (C.da Ragoleti Agro di Licodia Eubea). The company's previous production focused on different types of products, from cattle breeding to the cultivation of open field vegetables. ​ two important business units was based on the transhumance of animals, which spent the two seasons in different terrains according to their climatic needs.

BONIVIRI

Boniviri's protocol

Boniviri selects small Italian farms that have three fundamental characteristics:

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

With their work they are custodians of local values and heritage

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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