Agricola Venatore
Legumes
The legumes produced by the Azienda Agricola Violati di San Gemini are grown without the use of chemical pesticides in compliance with the rules of organic farming.
Plots of land suitable for specific crops shall be chosen for sowing. The soils are loose and fresh, with a good presence of skeleton and a low rate of active limestone in order to enhance the organoleptic characteristics of the products. The sowing of our legumes is generally carried out at the end of winter and the harvest takes place in early summer.
Violated chickpeas and lentils undergo a natural drying process. The products are then carefully selected and calibrated before packaging.
Our legumes, as well as wines and oil, are in organic production.
Chickpeas Sultano
These chickpeas are the result of the constant commitment that we deepen every day by cultivating the land with passion and dedication to guarantee the best products on your table.
Nutritional information
Average values per 100g of product
Energy Value
KJ1495
KCAL355
Fats
g
6,3
Of which saturated fats
g
0,8
Carbohydrates
g
47
Of which sugars
g
3,7
Fibers
g
g
Protein
g
21
Salt
mg
0,06
Iron
mg
7,2
Lentils Elsa
These lentils are the result of the constant commitment that we deepen every day cultivating the land with passion and dedication to guarantee the best products on your table.
Nutritional information
Average values per 100g of product
Energy Value
KJ1309
KCAL311
Fats
g
1,4
Of which saturated fats
g
0,3
Carbohydrates
g
38
Of which sugars
g
0,4
Fibers
g
23
Proteins
g
25
Salt
mg
0,05
Iron
mg
8,3
Agricola Venatore
EVO Oil
The extra virgin olive oil of the Azienda Agricola Violati is obtained from the traditional cultivars of the San Gemini area: Frantoio, Leccino, Moraiolo and Pendolino. Old olive groves are maintained with the best agronomic care according to the standards of organic farming, to get the highest quality from their fruits.
The olives are harvested by hand with facilitators, generally in the first decade of November at an optimal degree of maturation, which guarantees the right balance between very low levels of acidity and polyphenolic charge. The olives are processed on the same day of harvest by a cold process with a two-stage mill. The natural decanting takes place in rooms heated to about 20 degrees centigrade before the final packaging.