Seasonality
We harvest when it is ready, not when we need it.
We work the land with respect for the environment. The sustainable techniques we use give fresh produce with no pesticides, and they keep the biodiversity of Molise standing.
Fucito farm · Provvidenti, Molise, Italy
From our land to your table.
We have farmed the heart of Molise since 1970. We pick by hand and process the same day, and the olives reach the mill on the day they leave the tree.
See our products
Provvidenti (CB)
41.7186° N, 14.8222° E
Molise, Italy
Since 1970
The land
Provvidenti, in the heart of Molise.
Our fields are in the province of Campobasso, on hills that look out towards the Apennines. Everything we make comes from here.
The climate is temperate, the air is about as good as air gets, and the soil is uncontaminated. These are the conditions we try to deserve every year, and they are the reason what we harvest tastes the way it should.
1970
First olive groves
3
Generations
100%
Hand-picked
0
Pesticides
What we grow
The harvest calendar
We grow with the seasons. This is when each thing comes ripe.
The windows are indicative and shift with the year. Oil, passata and emmer wheat are preserved products and stay available all year round while stocks last.
Care
Every product passes through our hands, from sowing to harvest.
We sort vegetables and olives by hand, one by one, from sowing right through to picking. It is slow work, and it is the reason we can vouch for the quality of every single thing that reaches your table.
The land
Local tradition, without ever stopping looking ahead.
Nicola and Angelica planted the first olive groves in 1970, and their son Salvatore carried on, buying more hectares and more equipment. Today Nicolas has taken the harvest out of the house, after two generations in which almost all of it stayed in the family. What once went into a demijohn now leaves bottled and labelled, and travels to fairs and tastings all over Italy. The method has not changed though, it is still the only one we know, love for your own land.
How we work
We count the hours, not the days.
As little time as possible passes between the field and the processing. That is where the low acidity of the oil and the colour of the passata come from, not from something added later.
0
Days
The olives are picked by hand with nets and electric tools, carried and milled on the same day. The result is an extra virgin oil with low acidity.
24
Hours
The tomatoes are sorted by hand and processed within the following twenty-four hours, to keep the taste fresh and delicate in the passata.
Ordering
We handle every order ourselves.
We would rather follow each order in person. You tell us what you need, we tell you availability and price, and we take care of it through to delivery. We ship across Italy and abroad.