Welcome to Agricola Bittarelli!

Production and sale of legumes, cereals, olive oil and excellent soups in Castiglione del Lago, Umbria.

Didactic farm in Castiglione del Lago, between Umbria and Tuscany

Tasting of great typical products!

Bittarelli and its production of fine beans of Trasimeno

Since 2003 we started the production of small chickpeas national, spelled, barley, grass peas and beans from Trasimeno.

Why choose Agricola Bittarelli

Since 1940 we live this land!
Why choose Agricola Bittarelli

Why choose us?For the quality of the organic.

Our company is located at 300 meters on the sea level, on the hills of Lake Trasimeno in Location Poggio del Sole. The family Bittarelli lives and works in these lands since 1940, first as farmers and then, from 1970, as owners. And in 1970 he founded the Agricola Bittarelli.

Why choose Agricola Bittarelli

Family runAlways at your disposal.

The company, family, covers 30 hectares and used for its production consisted mainly of cereals method of crop rotation and low fertilizer for crop better.

Why choose Agricola Bittarelli

Trasimeno beanHigh quality of the vegetables.

Since 2003 we started the production of small chickpeas national, spelled, barley, grass peas and beans from Trasimeno, ancient legume that has found in these places, the climate and the ideal grounds to become a unique and high quality. Since 2003 it is protected by the Consortium Fagiolina Trasimeno. The company also carries out work for third parties whose conduct was entrusted to Mrs. Patrizia Marcelli, wife of Mr. Patrick Bittarelli, without changing the values that have always distinguished the company.



Farm and Organic Products

Video: Bean of Lake Trasimeno

The products of our farm

See Catalog 2017

Our company is located on the hills of Lake Trasimeno 300 meters on the sea level, at Poggio del Sole and covers about 30 hectares. Bittarelli family lives and works in these lands since 1940, first as farmers and later as the owners and is thus in 1970 the Agricola Bittarelli.

Crops are mainly based on cereals, realized with the method of the land rotation and by means of low fertilization, to a harvest of better quality. To diversify our production since 2003 we started the production of small domestic chickpeas, spelled, barley, grass peas and beans from the Trasimeno; ancient legume that has found in these places, the climate and the ideal grounds to become a unique, high-quality, protected by the Consortium Fagiolina Trasimeno.

Since 2013, the Company, under conversion to organic certificate, educational farm in order to propose to children and adults active educational activities, through practical experience, to introduce and pass the trades of farmers and the rural world, the products the vegetable and other crops, the environment, knowledge of typical and genuine products and their tasting.

Product Description

some pictures of Agricola Bittarelli and the products...

Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli


Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli

Product Description

Cereals
Legumes
Already Ready
Oils


CEREALS
Spelt Perlato
Spelt is a very ancient grain. Already cultivated by the Etruscans and food base for the Romans was considered a precious commodity. Indeed, it was used as a bargaining chip and offered as a propitiatory gift to the gods. Spelt is high in fiber and protein and the pearl, which was taken off the Giumella external, remains almost unchanged its properties. The pearl barley cooks in 20-25 minutes with no need to soak.
Weight 500.00 gr - € 2.70 to packaging - Request product

Barley Perlato
It is likely that corn was first cultivated by man: the oldest evidence of cultivation date back to 10,500 BC In 5000 BC barley spread in Central Europe and in Egypt, where as early as 3000 BC It occurred transformation into beer. Rich in protein, calcium, phosphorus, fiber and very low glycemic barley is particularly suitable in the diets of the elderly and athletes. Once cooked barley can be used as a basis for salads or rice for good "orzotti". The pearl barley does not require soaking and cooks in about 30 minutes.
Weight 500.00 gr - € 2.70 to packaging - Request product

LEGUMES
National Small chickpeas
Cultivated in the hills of Lake Trasimeno. Characteristic flavor and easy to cook, have the outer film that is non-existent.
Weight 500.00 gr - € 3.00 to packaging - Request product

Grass Peas
Chickling ancient legumes are always cultivated. Contain little fat, but a protein-rich enough to be considered the poor man's meat. Like all legumes require 12 hours of soaking, rinse thoroughly and are cooked with herbs for about an hour and a half. They have a sweet taste and are well suited to be used in soups with onions, cabbage or herbs such as thyme and tarragon.
Weight 500.00 gr - € 3.20 to packaging - Request product

Trasimeno beans 250g
Typical product of the Trasimeno area, revalued in modern kitchen, which has well-defined characteristics: the small patch of black all'ilio seed, weight, color and taste. Sowing takes place in the spring and the harvest takes place from August to September. The cultivation is carried out in an environmentally responsible because it requires no special fertilization treatments of pesticides and insecticides.
Weight 250.00 gr - € 6.00 to packaging - Request product

Trasimeno beans 500g
Typical product of the Trasimeno area, revalued in modern kitchen, which has well-defined characteristics: the small patch of black all'ilio seed, weight, color and taste. Sowing takes place in the spring and the harvest takes place from August to September. The cultivation is carried out in an environmentally responsible because it requires no special fertilization treatments of pesticides and insecticides.
Weight 500.00 gr - € 11.00 to pack - Request product

ALREADY READY
Chickpeas in Brine
To savor the natural with the addition of extra virgin olive oil or in salads. Ideal for soups.
INGREDIENTS:
Chickpeas, water and salt.
Weight 350.00 gr - € 3.00 to packaging - Request product

Grass Peas all'Antica
The aromas and the flavors are evoked in this outline that can be used as a base for delicious pasta dishes.
INGREDIENTS:
Grass peas, extra virgin olive oil, tomato sauce, carrots, onions, celery, salt, garlic, rosemary, vegetable broth, pepper, marjoram, ground pepper and thyme.
Weight 350.00 gr - € 5.50 to packaging - Request product

Trasimeno bean in brine
Water, salt, cowpea, the simple ingredients of this recipe born to exalt the unmistakable taste of fine beans. Excellent with the addition of extra virgin olive oil, with excellent truffle.
INGREDIENTS:
Fine beans, water and salt.
Weight 350.00 gr - € 5.00 to packaging - Request product

Trasimeno bean Farmer
A simple recipe ready with which we can prepare delicious side dishes and appetizers. Onion combined with fagiolina sets in motion all our senses.
INGREDIENTS:
Cowpea, onion, extra virgin olive oil, salt, vegetable broth, pepper.
Weight 350.00 gr - € 5.50 to packaging - Request product

The Unusual Soup
Barley, spelled, chickpeas, grass peas and Trasimeno beans are the ingredients of this soup, ideal mix of nutrients recommended by the Mediterranean diet.
INGREDIENTS:
Tomato, onion, chickpeas, grass peas, beans from Trasimeno, spelled, barley, carrots, celery, olive oil, salt, vegetable broth, pepper, marjoram, chili.
Weight 570.00 gr - € 6.30 to packaging - Request product

Barley with Asparagus
The strong flavor of asparagus fits perfectly with the delicate flovour barley making this dish unforgettable to the palate.
INGREDIENTS:
Asparagus, barley, onions, parsley, oil i.v. olive oil, pepper, nutmeg, ground pepper, vegetable broth, salt.
Weight 360.00 gr - € 5.00 to packaging - Request product

Autumn soup
Porcini mushrooms are the main ingredient of this soup with spelled, beans and potatoes will please even the most discerning palates.
INGREDIENTS:
Barley, potatoes, tomatoes, onions, dried porcini mushrooms (Boletus edulis 3%), beans, olive oil, salt, catmint, pepper, chili.
Weight 570.00 gr - € 6.50 to packaging - Request product

Spelt soup and Chickpeas
The classic soup of peasant tradition. Simple ingredients, but of excellent quality.
INGREDIENTS:
Cooked chickpeas 30%, 14% cooked barley, onion extra virgin olive oil, carrots, celery, tomato, salt, rosemary and pepper.
Weight 570.00 gr - € 6.30 to packaging - Request product

THE OILS
Extra Virgin Olive Oil 250 ml
Superior category olive oil obtained directly from olives and solely by mechanical means. Green with notes golden yellow, clear, the nose is intense and powerful, rich in vegetal notes of leaf and hints of artichoke and aromatic herbs. The taste is of character, full and complex. Intense in green tones and harmonic characters decided in bitter and spicy, characterized by a closing note of sweet almond. It is ideal with appetizers, soups, vegetables, roasted porcini mushrooms, grilled red meat. To try the two sauces and lemon pepper.
Weight 250.00 gr - € 7.00 to packaging - Request product

Extra Virgin Olive Oil 500 ml
Superior category olive oil obtained directly from olives and solely by mechanical means. Green with notes golden yellow, clear, the nose is intense and powerful, rich in vegetal notes of leaf and hints of artichoke and aromatic herbs. The taste is of character, full and complex. Intense in green tones and harmonic characters decided in bitter and spicy, characterized by a closing note of sweet almond. It is ideal with appetizers, soups, vegetables, roasted porcini mushrooms, grilled red meat. To try the two sauces and lemon pepper.
Weight 500.00 gr - € 10.00 to pack - Request product

Lemon Condiment
The lemon oil comes from the pressing of olives and lemon trees, creating the right balance of flavors that enhance the most diverse dishes such as salads, vegetables, grilled meat and fish.
Weight 250.00 gr - € 8.00 to packaging - Request product

Pepper Condiment
Union olives and peppers through the simultaneous milling born a condiment consistency bodied and intense color that anticipates the spiciness of chilli.
Weight 250.00 gr - € 8.00 to packaging - Request product

The Recipe

Trasimeno Bean
Grass Peas
Chickpeas
Barley
Spelt



RECIPES WITH - TRASIMENO BEAN
Typical product of the Trasimeno area, revalued in modern kitchen, which has well-defined characteristics: the small patch of black all'ilio seed, weight, color and taste. Sowing takes place in the spring and the harvest takes place from August to September. The cultivation is carried out in an environmentally responsible because it requires no special fertilization treatments of pesticides and insecticides.
The advice of the cook: By virtue of its small size simply rinse and boil in water for about 45 minutes. Ideal is to taste it natural, seasoned with good extra virgin olive oil, salt, pepper and maybe a clove of garlic. You can prepare tasty dishes: bruschetta, soups fine beans and truffle, Ravioli, Noodles with fine beans.

Soup and Shrimp Fagiolina
Cook the beans from, in the meantime blanch the shrimp for 1 minute in boiling water and after cleaning browned in a pan with garlic and extra virgin olive oil. Now it joins salt, fine beans, parsley and you finish cooking together.
Ingredients for 6-8 people
250 g. Trasimeno bean,
a few cloves of garlic,
300 g. Red shrimp,
200 g. tomatoes, parsley,
Oil and salt.

Fusilli with fine beans flavored Sea
Boil the beans from Trasimeno in cold water for about 30-35 minutes (leaving it slightly underdone), meanwhile saute garlic and onion finely chopped, add squid and cuttlefish into small pieces, add the salt and pepper. Pour the white wine and when it has evaporated add the Fagiolna with a bit 'of its cooking water, - finally add the shrimp. Drain the pasta and add it to the tomatoes at all. Season with salt and sprinkle with parsley.
Ingredients for 5 people
500 g fusilli
g. 120 Fagiolina Trasimeno
g. 300 seafood (squid, prawns, cuttlefish)
cherry tomatoes
White wine
onion,
garlic,
parsley,
chili,
salt
olive oil

Trasimeno bean Farmer
Wash and soak the beans from Trasimeno for about 30 minutes. Meanwhile, in a pan, preferably earthenware, fry in a little olive oil onion and bacon finely chopped. When the sauce is ready incorporate Fagiolina drained add salt and pepper and cook. Continue cooking, adding lightly salted boiling water pei about 40 min.
Ingredients
250g Fagiolina Trasimeno the onion
100 gr lard (or bacon sweet)
salt, pepper q.s.
Lt. approximately 1.5 hot water


RECIPES WITH - GRASS PEAS
Chickling ancient legumes are always cultivated. Contain little fat, but a protein-rich enough to be considered the poor man's meat. Like all legumes require 12 hours of soaking, rinse thoroughly and are cooked with herbs for about an hour and a half. They have a sweet taste and are well suited to be used in soups with onions, cabbage or herbs such as thyme and tarragon.

Soup with Cicerchie
Soak the grass peas overnight. chopped garlic, marjoram, thyme and fry in two tablespoons of oil; Fill the pot with 1.5 liters of water and pour the cicerchie perfuming all with a sprig of rosemary. Bring to a boil, then cover partially closed, with low heat, cook the vegetables soften checking that. Add the tomato paste and when cicerchie will seem almost cooked cured carefully. Let withdraw the liquid and serve thick soup by adding pepper and olive oil.
Ingriedenti
300g cicerchie
2 cloves garlic,
2 teaspoons of tomato paste,
2 teaspoons marjoram leaves,
2 teaspoons fresh thyme leaves
1 sprig of rosemary,
Extra virgin olive oil, salt, pepper to grind.


RECIPES WITH - CHICKPEAS
Cultivated in the hills of Lake Trasimeno. Characteristic flavor and easy to cook, have the outer film that is non-existent.

Chickpea soup with rosemary
Soak the chickpeas overnight. In a pan, "crock" brown in oil; celery; coarsely shredded carrot and onion and leaves of rosemary. Finally combine the drained chickpeas. Add salt and pepper q.s. and cook. Cover with 3 liters of hot water and bring to the boiling until the chickpeas are cooked well (approximately 2 hours). Pass the soup through a sieve and put on the fire to fine new boil. Serve hot accompanied by toasted croutons. Season with a drizzle of olive oil.
Ingredients for 6
500 grams of chickpeas;
1 large onion;
1 carrot;
1 celery;
sprigs of rosemary;
5 tablespoons olive oil;
salt; pepper q.b .;
toasted croutons.

Cassatine Ceci
Sieved and boiled chickpeas, put the puree a bowl and add the honey, sugar, chopped kernels, grated rind of half a lemon, vanilla liqueur and ground almonds. Mix well together; flattened thinly and cut the pastry many records of about 7 cm in diameter. Put a tablespoon of filling in the center of chickpeas folded and close the disc moistening the edges. Arrange the cassatine obtained on a buttered baking sheet and bake at 180 for 20-25 minutes. When cooked, sprinkle with powdered sugar.
Ingredients
250 grams of chickpeas
80 g of honey
120g caster sugar
1/2 teaspoon vanilla 1 pinch of ground cinnamon
2 tablespoons chopped walnuts 1 tablespoon liqueur
100 grams of chopped almonds
1 lemon
1 package of puff pastry
1 knob of butter icing sugar


RECIPES WITH - BARLEY
Known since 12,000 years ago barley is probably one of the oldest grasses used by humans for food. Rich in protein, calcium, phosphorus, fiber and very low glycemic barley is particularly suitable in the diets of the elderly and athletes. Once cooked barley can be used as a basis for salads or rice for good "orzotti". The pearl barley does not require soaking and cooks in about 30 minutes.

Barley Soup
Peel the onions and slice thinly. In a saucepan, heat the oil and add the onion making fry over low heat. Pour about 100 ml of vegetable stock, bring to a boil, season with salt and add the barley making rely simmer for about 30 min. Just before serving, sprinkle with parsley and freshly ground pepper.
Ingredients for 4 people
160 grams of pearl barley,
2 onions,
2 tablespoons extra virgin olive oil,
vegetable broth,
parsley salt and pepper.

Delicate salad of barley, Asparagus and Shrimp
Wash the asparagus and boil for about twenty minutes still tied in bundles. Then drain and leave to dry by placing them on a dish towel. In a bowl put peeled shrimp, asparagus and cut them into small pieces and boiled barley. Mix the mayonnaise with the lemon juice, salt and pepper and season the salad with this sauce.
Ingredients for 4 people
800 g asparagus
400 grams of boiled shrimp
400 grams of boiled barley
2 cups of mayonnaise
1 tablespoon lemon juice
Salt and pepper


RECIPES WITH - SPELT
Spelt is a very ancient grain. Food base for the Romans was considered a precious commodity. Indeed, it was used as a bargaining chip and offered as a propitiatory gift to the gods. Spelt is high in fiber and protein and the pearl, which was taken off the Giumella external, remains almost unchanged its properties. The pearl barley cooks in 20-25 minutes with no need to soak.

Farro Salad
Wash the barley and put it in a saucepan with cold salted water. Cook it for about 25 minutes from reaching the boiling; drain and set to cool. Meanwhile put in a bowl the oil, the garlic cloves crushed and chopped tomatoes into small cubes cut pitted olives, basil, salt and pepper q.s. Let soak for at least 30 min. Putting it all together and finally spelled with salt, mix well and serve.
Ingredients
150 g spelled in beans,
n. 6 ripe tomatoes,
n. 15 black olives,
n. 10 basil leaves,
n. 4 cloves of garlic oil,
salt, pepper.

Spelt
Soak the farro for 30 minutes. Chop the bacon and soffriggetela in olive oil with a pinch of thyme, 2 cloves of garlic and onion chopped fine. Let browned, remove the garlic and add the peeled tomatoes, a sprig of parsley and some basil leaves. Take a few minutes to pick up the sauce, add the vegetable stock and bring to boil. Pour the farro and cook over moderate heat for about 30 minutes, stirring constantly with salt and pepper. Let rest the soup and serve warm with the addition of crude olive oil and pecorino cheese.
Ingredients
150/200 grams of farro
300 gr ripe tomatoes
70 g bacon
pecorino cheese q.s.
n. 2 cloves of garlic
the onion
1.5 liters of vegetable broth
parsley,
basil,
thyme,
olive oil
salt and pepper

Farro cake and ricotta
Cook very slowly spelled in milk with sugar, cinnamon and vanilla, stirring frequently until cooked. If it is too dense, add more hot milk. Separately, in a bowl, beat the egg yolks and add the flour, cottage cheese, raisins, grated lemon, liquor and salt, stir well until the mixture will not be homogeneous. Then add the cooked farro and mix well together. Add the egg whites until stiff and stir, making sure that you do not deflate. Put everything in a greased mold and bake at 180 degrees for 40 min.
Ingredients
300 grams of fresh ricotta
200 g spelled in beans
100 g spelled flour (without wheat flour)
2 liter whole milk n. 4 eggs
n. 1 teaspoon vanilla
3 tablespoons sugar
g. 150 sultanas
1 grated lemon peel
n. 1 shot of COINTREAU
1 teaspoon cinnamon
a pinch of salt

Educational farm

AGRICULTURE IN FIELD
In respect of seasonality, you will be guided to the discovery of cultivated fields and orchards, to learn about different cultures and their history, cultivation techniques and the different growing seasons;
Days experimental collection Hand Fagiolina Trasimeno; Demonstration of manufacturing and processing of the harvest, through manual and mechanical processes.

IN THE KITCHEN YOU LEARN
Workshop of traditional cuisine with products of our company and other typical local;
Cooking lessons: From corn to flour, to make bread, pasta and biscuits made by hand;
Guide to healthy food: nutritional and organoleptic properties, taste and health products grown in a natural way and according to season.
WORKSHOPS
Created for children and teenagers, the laboratories are active educational experiences to raise awareness of the cycles and the dynamics of agriculture, the characteristics of our products and their processing. Participants will also be involved in the creation of a "product" typical of our company, always accompanied by qualified and recognized by law.
OUR TASTING... GUIDE TO GOOD TASTE
Wine tasting tours to discover the products of the farm and other typical of the area. A real tour between the traditional flavors of our table, by the products of the beans from the Trasimeno; seasoned with our extra virgin olive oil and accompanied by a glass of wine, together with the cooked according to the season and the typical food of the Tuscan-Umbrian and Trasimeno.

 

What our customers say?

Some of our customers love us and prove it!

Last week, I returned to the Company Bittarelli, for years now my benchmark for the purchase of good vegetables! It reconfirms with flying colors .... not only its products are great, but the courtesy and professionalism I always leave impressed.

Customer

Very good extra virgin olive oil and not only. I had heard from a friend to whom I had directed me to advise on where to buy in Umbria of good extra virgin olive oil. Once in the company I have not limited my purchases oil, but I have not given to soups. Very good! I strongly suggest you a visit, you will not be disappointed.

Customer

Delicious tasting that allowed me not only to taste but also to learn about good recipes, delicious combinations. I want to come back as soon as possible!

Customer

Agricola Bittarelli is located in Castiglione del Lago (PG)

Have questions? Send an email to info@agricolabittarelli.it

Where we areCastiglione del Lago
Umbria

Call us0039/335/5455622
0039/075/9527072

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