トスカーナ至宝のオリーブオイル作り| 晩秋・カーボロネロのパスタ| オリーブのジュース| 搾りたてオリーブオイル | 伯爵家のオリーブ収穫 | メディチ家トスカーナの丘【イタリア Vlog #49 】

トスカーナ至宝のオリーブオイル作り| 晩秋・カーボロネロのパスタ| オリーブのジュース| 搾りたてオリーブオイル | 伯爵家のオリーブ収穫 | メディチ家トスカーナの丘【イタリア Vlog #49 】

Hello from Italy. This is MORIMI. I came to the Tenuta di Capezzana again. The last time was before the olive oil extraction started, so I decided to visit again today, a week later. No matter how many times I visit, I am moved by the beauty and how wonderful is this land. Let’s go to the oil mill first! About to start making olive oil. A lot of olives are waiting for oil pressing. Filippo, Doctor in agriculture, came to the mill! How is the quality this year? I asked. Great and very satisfied! Oh good! Wow, bright green! Every year, every time I see this color, I am very impressed. Freshly squeezed olive oil for Japan by air is non-filtered, but the general removal of sediments called grossatura is done with this machine for quality. Passing between historic terracotta jars, we headed to the place where olive oil for Japan is stored. This is our freshly pressed olive oil! ! I can’t help but want to hold it and caress it. . . It is stored in a stainless steel tank, which is more resistant to oxidation than terracotta. Olive oil is now decanting. Terracotta that tells the history of Capezzana. There are two types of terracotta, both of which are still in use today! This one is for storage “Orcio” while the wide mouth type is for decanting “Conca ” the indication of 1891 can be seen. old! Filippo showed me the olive oil stored in the conca. This is already full! It is written as Capezzana. Many of the other bottles have the farmer’s name written on them. This small terracotta is for holding utensils for transferring olive oil. The previous Count Bonacossi told me about the mechanism for saving the olive oil on the tools and donating it to the church without wasting it . The olive oil milling has begun! The olives are washed and made into a paste, from which the water and oil are separated. Centrifuge twice to extract olive oil. Beautiful emerald color! The transported olives are carried on a belt and thoroughly washed. Just last year, Capezzana introduced new technology to enhance this feature. 28 degrees, keeping the temperature low and making it into a paste. Finishing in 20 minutes is also an important element for quality. Then remove the water from the paste. Exactly the completion of olive juice! ! The oil presses at the oil press are all made by Officine Meccaniche Toscane. The first generation of the factory and the grand father of Filippo started collaborated together and the collaboration have continued till up now. This is something wonderful! Outside the mill, olive containers are constantly coming and going. The olive leaves and olive solids are coming out from the mill. In front of the oil mill, there is a stone mortar that was once used for oil extraction. The former Count Bonacossi once said, “The word ‘traditional’ in olive oil production is pleasing to the ear, but not to the tongue.” Lunch will be served on the terrace next to the oil mill. The terrace of the restaurant named Vinsantaia. It also serves as a reception for the agriturismo owned by Capezzana. The terrace overlooks olive groves and vineyards. It’s a comfortable place! Today’s lunch is pasta with cavolo nero sauce. Let’s go to the organic vegetable garden to pick vegetables. Harvested cavolo nero and eggplant today. How rich it is to cook using freshly picked vegetables from its own garden! It’s finally time to start preparing for lunch! Remove the cavolo nero leaves and soak in plenty of water to wash. Clean by changing the water several times. Kidney beans are my favorite to pair with freshly pressed olive oil. The scent of rosemary is indescribable. Freshly pressed olive oil for lunch has arrived from the oil mill. The dining table on the terrace is also ready for lunch! Really nice weather! Add salt to boiling water and simmer the cavolo nero until tender. Boiled in about 10 minutes! Leave in water with ice. This will keep the colors vibrant. Squeeze out excess water. Put it in a container to make a paste. Reserve the water you used to boil the cavolo nero to cook the pasta. This makes the pasta more delicious. Take out the core of the garlic. Add garlic before blending. Season with salt and pepper, and generously drizzle with olive oil. Would you like to taste it? ? Erina asked. With pleasure!! I answered immediately! It’s too delicious,,,,. Add more olive oil at the end (what a luxury!) and voila! You can’t waste any of this delicious paste! Chop almonds for garnish. Let’s cook the eggplant. Put the garlic cloves in a frying pan and add the olive oil. Using new oil is incredibly luxurious! Add eggplant and fry. Go through the fire, stirring well. Tasting time! Garlic looks delicious too. Sooo Delicious! ! It’s so delicious that you can eat it all by yourself! Vinsantaia has many historical photographs of Count Contini-Bonacossi. A photo of a terracotta jar, the same as it is now. And a photo of the late Count Contini Bonacossi , who taught me a lot of things to me. A picture of Capezzana wine from the 1930s displayed in front of the kitchen. During the Fascist era, all Tuscan wines had to be called Chianti. It’s interesting to know history. Tonight, I will stay in the Agriturismo The agriturismo also has a good view of the Capezzana courtyard. There is a large terrace where you can relax. Let’s go to the room I wil stay in tonight. It is extremely clean and comfortable. If you go to the back of the Medici Villa, you will find roses loved by the formar Countess Lisa, who is Filippo’s mother. There are lots of bowls of lemons in the back! Back to the centuries ago, citrus fruits were very popular among the nobility. There was a terrace, called the Limonaia, which protected Lemon trees and kept them from the cold. A short walk in the olive grove before lunch. Every time I see the plump olives, I can feel that the efforts of the producers, the Bonacossi family, and the farmers have really paid off. I am very happy to be able to deliver this wonderful olive oil to the people who are waiting for in Japan Let’s go to lunch! Tuscan bread is characterized by absence of salt. It is called Pane Sciocco. . The bread is baked at a local bakery here in Carmignano. After toasting, put plenty of fried eggplant and white kidney beans on top and serve. Crostini, a specialty of Tuscany, with plenty of freshly squeezed olive oil Novello! Let’s go to the table! All arrived from offices and olive mill. Match it with Capezzana’s organic white wine “Trebbiano “! Wine is an important food culture in Italy. It is often served during lunch. Capezzana is a winery, so it’s all the more essential. . . In addition, I asked a Tuscan specialty called Fettunta, which is unique to the new olive oil season. Toasted bread, sprinkled with salt and plenty of freshly squeezed olive oil! What a luxury! ! 2022 First taste! Excited, Wow! ! ! fresh! ! Amazing olive juice! ! Filippo said it might be the best in years! ! ! For me, this fettunta and Cristini is the best treat! Drizzle with olive oil again! Oh, I’m so happy to have this again this year! Well, in the kitchen, Erina started boiling pasta. The point of deliciousness is to use the water in which the cavolo Nero was boiled! Today is short pasta penne. Add the paste to the frying pan and wait for the penne to finish cooking. It’s finished deliciously! Garnish with sliced ​​almonds and serve! Drizzle with plenty of olive oil before serving. Oh, great! Conversation at the table will also be lively! After having lunch, let’s go to see the olive grove again. A walk with Pier Paolo of Capezzana. I am deeply thankful that it was a really good harvest year! In 2021, Capezzana couldn’t even get half of this amount. In terms of quantity, this year is not average, but anyway, the olives have this healthy, smooth, wonderful quality! We found the people harvesting! Buon giorno! Wild fennel flowers smell nice. Pier Paolo said he should show to his wife this video. It’s not an easy task, and so it is nice to have a laugh. This year, the quantity and quality are good! and farmers. These people are harvesting with both a comb-like tool called a pettine and an electric tool. The harvest came a little earlier this year, so the olives are still difficult to remove from the branches, and this electric tool will help with the harvest. Everyone who works from early in the morning until dawn It seems that it takes about an hour to harvest this kind of olive tree. About 12% of the olive fruits becomes olive oil . There are many olives on the trees below! At the Tenuta di Capezzana, they will continue harvesting for another two weeks, and it seems that it will be almost finished by the end of October. For Japan, we receive the earliest harvest and decant it, then do a process called grossatura to roughly remove the sediments, and then leave for Japan by air without fine filtering . Mr. Filippo says that it is safer to use a filter for long-term storage, but we want you to enjoy this freshness and greeness Twenty years ago, when I first encountered Capezzana and started importing it, it was all unfiltered and sold all year round !They were fabulous! I hope you can enjoy the fresh fruit flavor this year as well. Olive oil is gift from the nature that is just squeezed from the fruit. There are people who care for the olive trees for all the year with love and care on a daily basis in a land blessed with favorable cultivation conditions. Due to the unexpected war, we were hit by unimaginable price increases for materials, electricity for oil extraction, and air transportation. Still, there are so many people who placed an order also this year and looking forward to it. . . I can only thank you. We hope that the blessings of the Tuscan hills will be delivered to your table. I sincerely hope that you will enjoy the gift of the nature of this hill in Tuscany and enjoy it at your home dining table. Thank you very much for watching and sharing Capezzana experience also this year!

こんにちは。ラ・クチネッタのMorimiです。

ミラノに暮らし、イタリアの自然派食材を探し
日本に輸入・ご紹介しています。

今回のVlogはオリーブオイル作りをトスカーナからお届けします！

始まったばかりのオリーブオイル収穫そして搾油。
働く人々がたくさんの愛情をかけて仕上げる、オリーブオイル。
あと３週間ほど、収穫が続き、搾油所はフル稼働です！

ぜひオリーブのジュース！とも言える、
エメラルドグリーンをご覧になってください！

ノヴェッロと言われる、搾りたてオリーブオイルは
この時期だけのフレッシュなおいしさです！

カペッツァーナ農園の搾りたてオリーブオイルを味わい、
衝撃を受けたあの日から、今年はちょうど20年。
ボナコッシ伯爵家のみなさん、搾油所のみなさんとも
長いお付き合いとなりました。

この時期、カペッツァーナは大忙しです。

カペッツァーナは、
85人の地元農家の方々とコラボレーションして
2万4000本のオリーブ収穫を行います。

広大な領地を区分しで、担当者を決め、
その方が1年を通してオリーブの世話をし、収穫をします。

自社の搾油所ですぐに搾ったオリーブオイルのおいしさたるや！

アグリツーリズモも素敵です。
ぜひいつかトスカーナの丘を訪ねてくださいね。

ビデオでご紹介しました、
【カーボロネロのパスタ　1人分】

カーボロネロ　1/2把
にんにく　1/2片
オリーブオイル　大さじ3
塩・こしょう　適量
ショートパスタ　80g

作り方：
1. カーボロネロの葉部分を枝から外し、よく洗う
2. たっぷりのお湯でカーボロネロを柔らかくなるまで茹でる。
3. 氷水に放しておく。
3. にんにくの芯を取る
4. 水をよくきったカーボロネロの葉とにんにくを容器に入れて、塩、こしょう、オリーブオイルを入れてブレンダーにかける。
5. ２のお湯でパスタを茹でる。
6. 茹で上がったパスタを4. のペーストとよく和える。

＊お好みで刻んだアーモンドを飾る

🕊TENUTA DI CAPEZZANA:
http://www.capezzana.it/index.php/en

🌿関連画像
My Storyトスカーナ、オリーブ収穫／新オイル、ノヴェッロ／このオリーブオイルが私の人生を変えた理由【イタリア Vlog】#01

お洒落なフィレンツェ | 伯爵家のオリーブ収穫 | フィレンツェ散歩 | オリーブのジュース、搾りたてオリーブオイル | メディチの館と美しい丘 | 古代エトルリア人とルネサンス時代メディチ家が愛した場所

🍋LINKS
Twitter @LaCucinetta
Instagram @morimicucinetta
Instagram @casamorimi
LA CUCINETTA online shop https://www.lacucinetta.com/
Casa Morimi Inc. http://www.casamorimi.co.jp/
Blog Morimi Kobayashi http://www.casamorimi.co.jp/blog-1250…

🍒イタリアvlog　ラ・クチネッタを気に入っていただけましたら
いいね！ボタンをお待ちしております♡

🐝ぜひイタリアVlog ラ・クチネッタChannelを
登録いただけましたら嬉しいです。
https://www.youtube.com/channel/UC2ITM8_5oLjHNkcdN9Mb4gw

🔔その際にベルマークを押していただくと、
新しい動画がUPされるとお知らせがお届けになります。
ぜひこちらもお願いいたします！

#オリーブ収穫　#vlog #トスカーナ