BARBATO HOUSE, FARM AND AGRIPIZZERIA focused on ONION OF COPPER MONTORO
Foodies know it mainly as the protagonist of the Genovese, one of the most loved traditional dishes from Campania: we speak of Cipolla Ramata di Montoro.
A specific ecotype of dell'Irno Valley, tunics characteristics from copper-colored, Foodstuffs listed as the Campania Region.
aromatic, sweet taste, the Onion Ramata Montoro is highly digestible given the low sulfur content, and lends itself well to long cooking because, thanks to its toughness, It will not come apart.
Among the producers of the popular varieties of onion is GB Agricola, the company family Barbato nata nel 1994.
GB FARM
Twenty-four hectares of utilized agricultural area, almost entirely dedicated to this excellence of ancient origins. The production is organically.
È Nicola Barbato, currently head the company, to tell the production process of Ramata.
The onions are sown in September and transplanted in January, Single-row or row matched according to size.
Collection, manual, It takes place in June; we realize that the onion is ripe when the leaves begin to collapse.
Successivamente, the onions are left on appropriate windrow drying in the sun for about ten days; after this period, the bulb acquires the typical copper-colored.
The last phase is the storage, in cold storage at controlled temperature and ventilation.
The packaging has a sustainable packaging, made with recycled paper and cardboard, in line with the eco-friendly philosophy that characterizes the entire company.
In Italy the Onion Ramata Montoro is available in the main chains of the GDO; a small part of the production is distributed in Europe.
A garden of about half a hectare provides the vegetables that arrive on the farm tables Casa Barbato, born four years ago in the structure itself.
BARBATO HOUSE
Open kitchen, ecological furniture made with recycled cardboard coming from the pulping of the waste collection, the restaurant has a menu focused on copper Onion Montoro and many products Irpinia, expertly handled by chef Rinaldo Ippolito.
Tra essi, of dairy products Dairy Principality, i formaggi di Carmasciando, hams Giovanniello, charcuterie of Biancaniello, San Marzano tomatoes and the Lucariello Gustarosso.
The first is a sort of tempura.
The second, invece, It is a creation of Luisa Tolino (wife of Nicholas), made with fried onions without any kind of breading and then baked in an oven in a jar along with tomato sauce, Parmesan and smoked cheese arranged in alternating layers.
Irpinia also in the glass with craft beers from the agricultural sector Serro Croce and artisanal liqueurs Distilleria De Falco. Two specialties: Amaro Montoro made from artichoke and orange, and concert, and healing the digestive liqueur made from herbs and barley born from the restructuring of an ancient liqueur of the Amalfi Coast.
AGRIPIZZERIA
Il 26 April is inaugurated 'Agripizzeria Casa Barbato, entrusted to the care of the pizza maker Vincenzo Alfano.
The dough is made with a mix of flour bells Type 0 and 1; its rise is about 30 ore.
11 the Agripizze paper, whose ingredients – as well as those farm – come mostly from bells holdings that both the production and transformation.
The flagship is the Genovese, ragù alla Genovese with Onion Ramata Montoro, combines mozzarella, rosemary pesto and pecorino.
The offer also includes:
Ramon: yellow tomato, tuna fillets, olives bruised Cilento, cipolla ramata di Montoro, basilico, olio evo;
Terramia: Artichoke Montoro, capocollo, fior di latte;
Bisciù: Fior di latte, peeled tomatoes, basilico, olio evo.
The farm is also home Barbato Holiday House, with apartments available for relax in the green valley dell'Irno.
Companies such as that of family Barbato help sustain the biodiversity of our beautiful Campania.
GB Agricola - House Barbato
Via Padula - Montoro, Avellino
such. 0825/1728592
www.gbagricola.it
agriturismo@gbagricola.it
A House Barbato is always Reservations recommended.
Agriturismo: Tuesday to Friday open for dinner. lunch and dinner Saturday. Sunday open only for lunch.
Agripizzeria: active only for dinner from Tuesday to Sunday. Monday weekly rest.
Parliamo di GB Agricola anche qui: http://www.napolivillage.com/Piaceri-e-Profumi/serata-di-pizze-ed-eccellenze-irpine-con-la-cipolla-ramata-di-montoro.html