OIL MILL
EDUCATIONAL
FARMHOUSE
Masseria Stali is also Educational Farmhouse.
Conceived in architecture and in substance with a view to transparency, it naturally lends itself to being the venue for training and educational meetings.
The places of production and transformation are fully accessible and can be visited.
You can retrace the chains "from olive to oil" and from "wheat to bread" and take advantage of a teaching room with audiovisual support and qualified teachers.
A rich guided tasting closes the educational cycle.
A unique experience to be able to savor and live the rural environment in the most direct way, returning home with your own oil supply.
In the period of October / November we organize tour packages on the harvesting and pressing of olives.
Masseria Stali also hosts cooking classes for operators or enthusiasts of the sector having suitable spaces and equipment.
In the Masseria some events are organized not only cultural, but also recreational / recreational, such as "Meeting with the author, food for the mind", review of regional writers, "Caprarica in Jazz" music festival with internationally renowned artists , "City Camp" a summer camp for the learning of English for children.
The Masseria offers two routes, a playful / didactic one for schools of every order and level and a technical / didactic one for adults, sector operators, tourists.
The experience covers all the stages of the BREAD and OIL supply chain.
Period: preferably March - April - May
-
Visit in the cereal field (Notions on organic cultivation and different cultivars)
-
Mechanical processing (grain mill in the company mill)
-
Manual processing (from flour to bread or pasta)
-
Cooking in a wood-fired oven
-
Snack / tasting of the finished product (with bread and olive patè, olive oil and tomato from the farm)
Participants are provided with the apron, the hat and the processing kit (rolling pin, molds ...)
Period: preferably October - November - December
-
Olive harvest (directly in the field, from the tree. Notions on organic farming and on different cultivars)
-
Processing phases (washing, crushing, mixing, extraction)
-
Guided tasting (notions on oil classification and organoleptic characteristics)
-
Snack / tasting of the finished product (with bread and olive patè, olive oil and tomato from the farm)