Villa Campestri’s project AmorOlio was a great success this past year: three sessions and a growing number of participants. This year we’ll offer the same adventure. Come and get acquainted with the culture of olive oil.We’ve written often about AmorOlio, the event at Villa Campestri that has as its center the very soul of our resort: the olive oil we produce. Through live images on our Facebook page, our tweets and in our blog, we’ve attempted to transmit the enthusiasm of participants and the curiosity with which they’ve come to this event that’s dedicated to the fine oil, wines and food that Mugello, and all of Tuscany, offers.
Two more sessions of AmerOlio are planned for the coming months at Villa Campestri. One will be held from March 25 until April 1, 2013, and the second from April 22 until April 28. We promise an unforgettable experience.
For the first session, from March 25 through April 1, among your hosts at Villa Campestri are the well known, highly appreciated food writer Nancy Harmon Jenkins, along with Chef Michele Forgione. The lead protagonist of course is our olive oil and the fine dishes we can produce with it. Every session, as always, will be an occasion to taste and to involve yourself in the finest extra virgin olive oil, to learn to discern its best qualities. You’ll discover what might be defective in olive oil, as well as its many uses in the finest of cuisines. We shall again visit a wine cellar of the Mugello, dine in typical osterias and trattorias and discover the true tastes of the region. And of course again will be our classes in the kitchen, to learn how to prepare the beloved dishes of Tuscany.
Would you like to participate in our AmorOlio? Write to us at
October in Tuscanyis the time of the chestnut harvest: in Mugello in particular there is a type of chestnut different from the others, the Marrone. Discover its history and its properties!
Autumn, mostly in Mugello, is a magical season for Tuscany: nature is painted in a thousand colors, the air becomes warmer and the light takes on golden shades. An ideal period for a holiday, where nature and history are the protagonists, and where it is possible to practice outdoor sports.
In Italy, food is cult and, depending on the region, traditional dishes can vary, from typical pasta dishes, such as tagliatelle lasagne and gnocchi, to specialties such as cheeses and desserts up to the infamous Tuscan recipe for wild boar ragù.
Milk is a “complete food” loved by young and old. A precious white nectar that becomes even more beneficial for health if of high quality. If you too are a lover of this white drink, discover with us the famous Milk Way in Mugello!
Mugello is an area rich in numerous medieval villages of incredible charm. Come with us to discover San Piero a Sieve!
When autumn arrives, the forest changes color and nature creates spectacular landscapes in which it becomes magical to immerse yourself. It is the Foliage phenomenon that in Tuscany offers truly unique emotions. Experience the Foliage in Tuscany and discover autumn walking in the most beautiful woods.
Bread throughout Italy is a fundamental food, always present on the table at lunch and dinner. But each region has its own specialties, discover with us the characteristics of Tuscan bread and why it is without salt.
The potato tortello is a dish that is part of the Mugello culinary tradition. Originally born as a poor dish, today it is a real gastronomic specialty made in numerous variations by Tuscan chefs. Discover with us the characteristics of the potato tortello of Mugello!