Lazio is a region that we have wanted to work with since Frantoi began. Not least because Kasimir spent all of his schooling years in Rome with his family, but it is also where we met, and where have the most wonderful friends, let’s call them extended family – the emotions are strong, the flavours are familiar and we cherish the opportunity to spend more time in the region. That in itself however is not the reason why we are working with Frantoio Cerrosughero, labour of love of Laura De Parri.
Lazio’s food traditions are deeply rooted in its history and culture – whilst the recipes are simple, they are layered with flavour thanks to a handful of very particular ingredients and ways they are prepared. Puntarelle, Carciofi alla Giudia, Bucatini all’Amatriciana, Vignarola, Suppli, a sensational Carbonara all tell evocative stories of their past and present. Of course, there is Rome, perhaps the most beautiful city in the world, and then there is the surrounding countryside, still rather un-trodden by tourist footsteps, peppered with beautiful medieval borghi and with rolling hills that are particularly well suited to olive cultivation.
The De Parri family are located just a few kilometers from the Tuscan border in Tuscia, a hilly area northeast of Canino where their land is at an average altitude of 300 metres above sea level. Cerrosughero owes its name to a cork forest that once covered the hill. These warm, glowing red trees have now mellowed into the silvery hues of the olive groves where their 5,000 trees are deeply rooted in this harsh, calcareous soil. The De Parri family was always focused on agriculture but in the 90s, Laura changed the course of Cerrosughero, realising the true purpose of this land and focusing on the Caninese olive cultivar, known intimately by the Etruscans and in her expert hands it has such a defined and recognisable expression that we love.
We feel more than sure that these oils sit perfectly within our collection. Laura and her daughter Claudia work passionately and systematically both in the grove and the frantoio and you can taste this dedication. We are thrilled to share four oils from their production with you.
