The Cuonzo farm was founded in 1970 when Mr. Franco Cuonzo started the production and marketing of extra virgin olive oil, by planting an oil mill with granite millstones in the old family villa. The family-run farm is about 30 hectares of olive grove cultivated in the two varieties Ogliarola and Coratina.
In 2010 Letizia takes over from her father in the management of the farm and converts it entirely to organic farming, adding to the old mill of traditional type, now abandoned but can be visited as a museum, a second line of “continuous” processing of the latest generation, specific for the organic production of olive oil.
For us olive oil is passion and culture:
The company not only produces and sells its organic extra virgin olive oil in Italy and abroad, but also offers customers, tourists and schoolchildren the opportunity to visit its olive groves and two mills, and promotes the culture of oil with guided tastings.
Italian olive growing, with its immense heritage of olive trees, farmers and olive-pressers that populate the peninsula right down to the southernmost islands, is experiencing a moment of extreme difficulty. The crisis is linked to the process of industrialization of olive cultivation, with the creation of new mechanized machinery and increasingly technological processes, oils of quality less competitive. The age of olive trees, hundreds or even thousands of years old, spread across the peninsula, further contribute to making the production of Italian extra virgin olive oil more demanding and costly. Thus, the market, oriented towards the lowest price, increasingly rewards low quality oils. For this reason Slow Food has created a national Presidium that promotes the environmental, aesthetic, economic, and health value of Italian extra virgin olive oil. It is a national project because producers of extra virgin all over Italy, in different areas of production, face the same crisis.
Last modified: 26 May 2022
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