Tecnica di concimazione del terreno di Oliocannarozzi

La coltivazione dei grandi olivi avviene facendo esclusivo uso di concime naturale (“u fumère”), per la cui produzione si utilizza un sistema antico che include anche alcuni strumenti di lavoro Radunate le pecore sull’area interessata, con il cosiddetto “palanchino” si scava un buco nel terreno, che si ammorbidisce versando dell’acqua. Raggiunta la profondità desiderata, si prende un paletto di legno o di ferro, di varie dimensioni a seconda delle esigenze, e lo si fissa nel terreno per mezzo di un martello di legno (“u màzze”). L’operazione si ripete fintanto che sono stati fissati i paletti necessari a circondare interamente l’area occupata dalla pecore. Quindi si procede a collegare i paletti con una corda speciale (“a rète”), in modo da formare un vero e proprio recinto, all’interno del quale le pecore resteranno prigioniere fino a quando non avranno prodotto tutto il letame necessario a “ingrassare” il terreno. Fonte: https://culturalimentare.beniculturali.it/sources/tecnica-di-concimazione-del-terreno

Palo in acciaio per fare foro recinzione
Dimostrazione di foro nel terreno per installare palo recinzione
Dimonstrzione installazione di pali con apposito martello in legno


Terza decade di Ottobre, è iniziata a CARPINO nella nostra Azienda la nuova raccolta delle olive, annata 2019-2020. Una stagione all’insegna della qualità e dell’eccellenza, qui in Azienda CANNAROZZI Michele, si sta producendo un’olio dalle qualità superiori, 100% Olio Biologico made in CARPINO.



Da 2 settimane abbiamo iniziato la raccolta delle olive nelle nostre terre. Il prodotto ha un gusto fruttato e di bassissima acidità che ne esalta la qualità. Per tutti coloro che ne volessero fare acquisto, ci potete contattare via e-mail all’indirizzo oliocannarozzi@gmail.com  oppure ai telefoni nella colonna qui a destra.

I tempi di consegna sono due giorni lavorativi.

ITALY ON MY MIND – Paola Bacchia


There are parts of the Adriatic coastline that I know very little about; the Gargano Peninsula in the northern part of Puglia was just one example. I had never heard of it and I was even unsure of how to pronounce it (tip: the accent is on the second “a” not on the first one). My friend Joe told me about the Gargano when we met one morning for coffee and cake at the Mediterranean Supermarket in Brunswick. He is from the Gargano and passionate about the area. He described its uniqueness, the beautiful coastline and waters, the towns of Rodi, Vico, Manfredonia, Vieste, Gargano, Peschici and the typical foods that are made there as I took notes. He implored me to try Caciocavallo podolico (a local cheese) and gave me the details of his friend Maria Antonietta who grows the Carpino broad bean (fava bean), which has its own Slow Food Presidium.

We arrived in the Gargano from the south after a week of cooking in Otranto, driving along the coast, past olive groves and artichoke plantations. White walled towns dotted the landscape on our left, and the blue Adriatic Sea was on our right. The Gargano peninsula is often missed by visitors as it is not on the way to anywhere, but a destination in itself. I hope you will see from some of the highlights of my week there that it is well worth getting off the main road and spending time on this beautiful peninsula.

I booked the stunning Villa Manganaro for three of our nights on the Gargano as a base for exploring the southern part: a pink villa built in 1850 sitting among olive trees, with a terrace that has an unimpeded view of the Adriatic Sea. The owner Lucilla told me that the turrets on either side of the entrance were for guards to put their rifles into, to protect the property. Lucilla took us on a tour of the house (as no-one else was staying there at the time) and one of the rooms had black and white hand-painted tiles, all different depicting scenes from Greek mythology – very rare and they were recently individually photographed for a book.

We drove to the town of Vieste, on the tip of the peninsula. It looked like it would be a buzzing town in summer, with sandy beaches and rows of beach clubs. It is well worth walking through the town to get to the coastal view from some of the terraces (the photo at the start of this post is taken from one of these). We ate at Ristorante al Dragone, which is set into a cave. Highlights include squid ink pasta and a hazelnut semifreddo drenched in chocolate that I am still thinking about.

The town of Monte Sant’Angelo is set on a hill, looking out to the southern coast of the Gargano peninsula; be prepared for steep zig-zagging roads to get to it. It is frequently visited by pilgrims, as it is believed that Saint Michael appeared there several times in the 11th century. Although we didn’t spot any angels, there were plenty of priests and somewhat surprisingly, snow, when we drove in. We sought refuge in Ristorante al Medioevo, a restaurant serving traditional dishes with a twist. A highlight was the orecchiette pasta served with lamb, tomatoes and rocket from the Gargano, a particularly peppery salad green with spear-shaped leaves.

The fresh food market in Manfredonia was lively, loud and lots of fun. Sellers took great amusement in the fact that I was taking photos: some yelled at me, others posed and smiled and others just laughed. The produce was fresh and seasonal: there was plenty of fish, greens like broccoli rabe and chicory and bunches of asparagus.

Our next accomodation in the Gargano was in Vico, a medieval village on the other side of Mount Gargano and closer to the Northern coast. We were staying in the historic centre of town, a picturesque spot but it was early in the tourist season and unseasonably cold so quite empty. We took refuge from the cold in the only open restaurant, Osteria da Miky. The owners not only served a huge spread of home made food (we’d only asked for a glass of red wine and a snack), they also sat down for a chat, poured more wine then brought out their homemade liqueur. We were also taken on a tour of the restaurant (which was over several levels) – it has a courtyard that would be just beautiful in summer.

It was clear and warm on the day we drove to Peschici along the northern coast of the Gargano. The coast road had spectacular views and we could almost see the Tremiti Islands from the coast (sadly we couldn’t get there as there were no boats running on that day). Peschici is a gorgeous sunny town with white houses lining the bay, sandy beaches and on the day we were there, there were street stalls in town selling fresh. I bought a caciocavallo (the cheese Joe had been talking me about) from a young man who had opened shop from the back of his van. He was also selling cacioricotta, ricotta and mozzarella; the lady standing next to me told me it was made with the milk from the cows owned by the family, not too far from Peschici.

I went to visit Joe’s friend Maria Antonietta and spent a few hours with her and her husband Michele at their farm at Carpino, learning about the particular fava bean that they grow called Fava di Carpino – a small, delicate bean that is used dry (rather than fresh). Maria Antonietta went into great detail explaining the traditional harvesting method that includes: cutting the plants with a scythe; tying them in bundles to be dried in the sun; then at the festa delle pesature in July, the dried plants are crushed by horses’ hooves, separating the beans, which are then collected, allowing the dried plant to be carried away by the wind. She also made me a plate of fave e cicoria (fava beans and chicory, a vegan and very filling dish that is somewhere between a soup and a puree’), dressed with her own Cannarozzi organic extra virgin olive oil – it was absolutely delicious. She gave me a bottle of oil to take with me (that I used for the rest of the trip – dousing it on everything I prepared in the apartments we were staying) and some dried fava beans so I could make my own fave e cicoria (which I did, to much fanfare from Mark).

Fava Beans and Chicory, a vegan dish

Azienda Selezionata Progetto Olio Slow Food

Progetto Olio, uno strumento per raccontare le tematiche legate al mondo dell’olio e per dare il giusto risalto al lavoro che quotidianamente i produttori fanno per salvaguardare lo straordinario patrimonio che è rappresentato dall’olivicoltura italiana.

Slow Food Italia e Slow Food Editore in occasione dell’annata olearia 2016-2017 hanno deciso di dar vita a questa sezione dove sono pubblicati i risultati delle degustazioni con l’elenco dei produttori selezionati e la segnalazione degli oli migliori. Con il simbolo della Chiocciola si evidenziano le aziende che meglio interpretano i valori organolettici, territoriali e ambientali in sintonia con la filosofia di Slow Food.

Fonte Slow Food

La raccolta delle Olive anno 2016-2017

Si illustrano alcune fasi della raccolta delle olive.
Con grande dedizione, qui in  Azienda a Carpino “Città dell’Olio”,  Michele CANNAROZZI produce e confeziona un olio extravergine di Oliva Biologico di qualità superiore.
Possiamo spedire direttamente a casa vostra.

Chiamateci subito al Cell: 392 1195508

Raccolta olive degli ulivi secolari Oliocannarozzi.com

Raccolta olive da ulivi secolari. www.oliocannarozzi.com

Olive appena raccolte. www.oliocannarozzi.com

Olive appena raccolte. www.oliocannarozzi.com

I Top Chef della Puglia in cucina.

Si, le Fave di CARPINO sono una valida alternative alle Proteine Animali.



I Top Chef Pugliesi oggi si sfidano a colpi di fornelli per la preparazione della “Fava di Carpino” www.oliocannarozzi.com


Sfida a colpi di fornelli tra i Top Chef della Puglia tra Domenico Cilenti (Porta di Basso – Peschici) e  Simone Biso (Cucina Meridiana – Carpignano Salentino) . Una Festa dove la Fava di Carpino Presidio Slow Food, fa la regina di casa, si sta svolgendo a Carpino in Agriturismo l’Oasi di Michele Cannarozzi una serata di degustazioni ed eventi che si protrarranno fino a tarda notte. Si mette in evidenza i benefici della cucina vegetariana impiegando la “Fava di Carpino” . Ottima ricetta!!!!!!!



Lo Chef Salentino Simone Biso alle prese con veggie burger di “Fave di Carpino”. www.oliocannarozzi.com