Agrumati (formato per tutti: 0.25 L)
The Tega family claims a history of more than 70 years, which tells of generations of oil millers and how it is still possible to pass on the love for nature and for the territory.
It all began with Luigi Tega, grandfather and namesake of the current owner, also known as "Gigetto", who in 1946 bought an old oil mill that was left unused during the Second World War. The activity was immediately resumed, with the aim of supplying olive oil to the surrounding area, lacking in food and basic necessities.
Over time, with the economic recovery of Italy, olive oil becomes the heritage of the Tega family, a passion that began with the dream of Luigi Tega, which continues with successive generations ...
It was 1990 when Luigi Tega, called with the same name as his grandfather according to typical Italian tradition, joined the family business. As well as his grandfather and father worked at the oil mill, he dreams big and decides to innovate by making continuous changes to the extraction technique
Today Luigi Tega's oils make any national and international dish special
When you visit Umbria, in particular Foligno and the surrounding areas, you are fascinated by its mystical and rural landscape. Olive oil is the symbol of this region and, at the same time, one of its most precious treasures.
The cultivation of this tree was probably introduced by the Etruscans who were the first to consider olives as a source of wealth and prosperity thanks to the oil obtained from them. With the arrival of the Romans, the production of olive oil was intensified in order to meet the growing demand throughout the Empire.
Olive-growing Umbria is characterized by medium fruity oils tending to intense.
The prevalent cultivars are Leccino, Frantoiano and Moraiolo. From the first two we obtain oils with a medium fruity and balanced taste suitable for every type of dish, while from the Moraiolo, queen cultivar of our area, an intense, rich and full-bodied fruity oil is extracted, with strong and persistent bitter and spicy sensations, which make it ideal in combination with cut red meats, legume soups and grilled vegetables.
The oil produced in the areas of present-day Foligno was sent to a Roman city on the banks of the Tiber River, called Otricoli, which became known as the "oil port city" from which the supplies of olive oil for the papal state departed. In homage to this tradition, Luigi called one of his precious oils "Cardinal Oil".
Grandfather Gigetto often asked his grandchildren what was the best dish: a nice fillet of veal cooked on the grill or a frozen cutlet heated in a pan? Obviously the answer seemed obvious and everyone responded with the first option, but Gigetto denied everyone by saying that the best dish was the one where the best oil was used!
The main function of the oil remains the same after years: improving the taste of each dish. Olive oil is not something elitist for its own sake, but has a clear and precise purpose: to enhance the taste, smell and aroma of every dish.
Who ever said that high quality olive oil is only understandable by professional tasters?
Everyone can easily understand the difference between an excellent oil and a mediocre one, just try our oils on any dish, even the humblest, to be surprised by how even the simplest aromas are enhanced and made unique, in combination with the precious green gold.
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