Ricetta Cavatelli
THE RECIPES OF MONTE VIBIANO

Uno, due, tre... oppelà!
 

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100% ITALIAN OIL

Obtained from centuries-old olive trees and rare indigenous varieties, our award-winning oils were born in the green heart of Umbria.

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VIBIANINI

The original EVOO in single-dose unfiltered, collected, cold pressed and frozen on the same day.

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WINES OF EXCELLENCE

Entirely hand-picked in an uncontaminated environment, our grapes present the best of native and international varieties.

The Estate

The Castello di Monte Vibiano stands in the center of the Fasola Bologna estate, 282 hectares on the Hills of Perugia, a magical place located on a land rich in sedimentary rocks and gypsum.

Pioneers of sustainability, in 2009 we were the first farm in the world to be certified with zero CO2 emissions (UNI ISO 14064).

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Collection
Experience

Our estate is a place open to the small pleasures of life to slow down and live in contact with nature.

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Experience

Our estate is a place open to the small pleasures of life to slow down and live in contact with nature.

Picnic E-Bike Tour Tasting Jeep Tour Harvest
Harvest By Night

An oil that was born in a single night, from sunset to sunrise, to enhance the aromas and antioxidant properties of our finest olives.

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Awards

Our oils and wines are works of art recognized in all the most important international rankings.

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Journal
This week’s Lorenzo’s recipe creates a delicious dish prepared by Chef Mirko Crocioni of San Giorgio restaurant Michelin Restaurant guide in Umbertide: Dumpling stuffed with pigeon with a wild herb sauce.  Ready? Uno, due, tre... Oppelà!  Ingredients: dumpling, wild herbs and flowers, pigeon.  We put the wild herb sauce on the plate and then the pigeon cream; we put the stuffed gnocchi that we toasted in the pan on top and complete with flowers and wild herbs with Vibianino lemon dressing.

This week’s Lorenzo’s recipe creates a delicious dish prepared by Chef Mirko Crocioni of San Giorgio restaurant Michelin Restaurant guide in Umbertide: Dumpling stuffed with pigeon with a wild herb sauce.

Ready? Uno, due, tre... Oppelà!

Ingredients: dumpling, wild herbs and flowers, pigeon.

We put the wild herb sauce on the plate and then the pigeon cream; we put the stuffed gnocchi that we toasted in the pan on top and complete with flowers and wild herbs with Vibianino lemon dressing.
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