Experience the real italian lifestyle - la dolce vita

Don't forget to read our News Update after our olive oil section!

Top Michelin Star Chef who beat BBC TV 2 Hairy Bikers Si and Dave uses our oil:

Sean Hope runs the very successful The Olive Branch and Beech House in Clipsham, Rutland and after evaluating our oil he placed a large order both for his retail sales and to use in his award winning menus. Sean appeared on the BBC 2 TV programme 'The Hairy Bikers Food Tour of Britain'. This is presented by Si King and Dave Myers and describes their progress on motorbikes to discover the best of each county's larder. Sean was one of a few chefs to 'beat' the hairy bikers with his recipe of Pork Faggots and Cider. Sean has held his Michelin Star since 2002, and his restaurant and pub which he co-owns have held AA two Rosettes since 2001, it is the 12th most mentioned restaurant outside of London (Hardens Restaurant Guide) and is the best Michelin Pub of the Year for 2008. Sean would like to stay with us here in Le Marche together with his wife and daughters if he can find the time from his hectic life.

This is Michelin Star Chef Sean Hopes' endorsement of our single estate extra virgin olive oil:

"It is a fine balanced good quality extra virgin olive oil with a distinctive green/yellowy colour; it's slightly sweet with a hint of almonds & spices. I use it as a condiment and also in salad dressings. It is reassuring to be able to source this single estate oil directly from Greg & Sandra the English producers in Le Marche - Central Italy. We use it in our kitchen and bottles are for sale in our own shop".

Michelin Star Chef Sean Hope - The Olive Branch and Beech House, Clipsham, Rutland, England. 

Our own single estate extra virgin olive oil: (P.iva. 01661620433)

Single estate extra virgin olive oil describes exactly what it is! It is prepared by a one producer directly from their own estate of olive trees it is not blended or mixed with any other oil,  bottled in small quantities and prized for its rich deep flavour and aroma. Our olives are hand picked to prevent bruising and fall gently into nets laid on the ground. Our own single estate extra virgin olive oil is totally organic and has to comply with EU legislation: an annual declaration confirming that no fertilisers or pesticides have been used; our label had to be approved which clearly indicates the name & address of the producer; samples are taken from the pressing firstly for chemical analysis and thereafter a panel of oil specialists have to assess its organoleptic properties - flavour, bouquet and colour. The results confirmed it as superior extra virgin olive oil and only then could it be bottled by a registered packer and legally sold. Our customers are assured of the highest quality cold pressed, unfiltered and superior 100% Italian extra virgin olive oil. The summary of our panel results indicated "Light and fruity, pleasantly balanced, mainly sweet with hints of almonds and spices". 

2010 should be a good olive harvest. Olive trees have two year fruiting cycles a good crop is followed by a light crop. As the trees are producing fruit this year rather than growing they will only require a very light prune and a severe one next year. 

Single estate oils are of the highest quality. Top chefs such as Sean Hope and anyone who enjoys the finest foods knows that a bottle of single estate superior extra virgin olive oil is an essential store cupboard ingredient.

All extra virgin olive oils are not the same! Although extra virgin describes the oils, they differ in quality as with wines. The best olive trees such as "Mignola", the ideal soil and certain growing conditions are essential in producing the best oils. Our olive farm is ideal as it has Mignola trees, the ideal soil, climate and the 300-500 metre (above sea level) location. The immediate farm area and the surrounding hills near Cingoli are renowned for producing one of Italy's finest quality extra virgin olive oils.

Olive oil is a magical ingredient and enhances all foods. It is best to save the oil as a condiment and appreciate its powerful aromas. The oil is delicious in salad dressings and poured over fish or meat before cooking. Pour over cooked vegetables such as asparagus, artichokes and fresh young peas and beans. We buy crusty Italian bread, cover with fresh sliced tomatoes, season and pour the olive oil over - absolutely delicious!

How to purchase our olive oil

Our two bottle and four bottle packs are becoming increasingly popular and are packed in 'bubble wrap' and padded envelopes and our present stock have a best before date of January 2011 - discover why Sean Hope uses our olive oil!

If you are interested in purchasing our olive oil  - please e-mail us (minimum order 2 bottles to be posted) or telephone us and we can give you an instant quote for delivery to your door anywhere in the world.

News - Marzo 2010

Gregory made his monthly trip to see Oris his favourite barber in Cingoli. On his return we both were discussing what an experience it would be for guests to try! Last year one of our guests decided to visit Oris for a haircut and shave and he just couldn't believe all the fussing , effort and attention to detail he had, at least 30 minutes of attention. It is 'a must do' to have a truly Italian hair cut or shave - we can make an appointment if guests prefer or take a seat and wait your turn -  15 euros for a wash, cut and blow-dry.

We drove across to Macerata the other afternoon and its only a 15 minute drive from il sorger del sole. Parking is a 'doddle' with safe outdoor parking on the outskirts then take one of the lifts up to the city wall and you enter the medieval city. We did a bit of shopping and the sales were even better than in January. One shop had a sale for only one day, which was the day we visited, with lovely boots and shoes at only 10 euros per pair. Gregory dragged Sandra away when she saw the sale as she has enough boots and shoes!

Macerata is a very vibrant city and early evening around 6.30 to 7.00pm when work finishes for the day the tradition is to visit the local bar and meet up with your friends, this is a daily not weekly event and they call it 'Happy Hour'.  It is not like the happy hour we know for cheap drinking, it is happy hour because you have finished work for the day and before you go home you meet your friends and have an aperitif. At the bar they bring out lots of platters of food and you can eat as much as you like before you make your way home. They usually charge 50 cents or one euro per person for the food on top of your drinks bill. 

One large event last month was Carnevale. This originated in the 15th and 16th centuries and some of the most well known are of course held in Venice and Florence. Locally it is celebrated and Gregory who in between looking after guests, tending the olive trees to produce our own oil also teaches part time for the Italian State. He asked some of his students about Carnevale and they explained that the word is the Latin form Carne Vale or 'farewell to meat'. This was the final cheer as winter headed towards spring and the long Lenten season of fasting and abstinence. It also provided an opportunity to consume any meat which had been stored during the winter months and may not stay fresh enough to last until Easter.

Masks are worn in many cities and towns during Carnevale and were originally worn for a variety of reasons. The mask was a great social equaliser and allowed the lower class citizens to mingle with aristocrats; bankrupt noblemen could beg on the streets without being  recognised; gamblers could hide from those they owed money to, laws could be broken and married people could flirt without being identified. 

On our nearby page we try and illustrate some things to do. There is never enough room to cover everything and last month there was a chocolate festa, an antiques fair, a circus with big top and this month there is an exhibition of typical Marchigiano products.

The other Sunday we drove out to see friends who had invited us for lunch. We passed one of our favourite places to walk; Abbadia di Fiastra which is a nature reserve and because it was nice and sunny there were lots of visitors just strolling around the grounds. There is a restaurant and you can sample the local liqueur made by the monks. The road which takes you out towards the health spa of Sarnano passes a number of garden centres which are interesting  just to look around and there is an old firm which manufactures traditional terracotta pots. 

Spring has finally arrived - the days are becoming longer, the daylight has changed and the birds are singing. Our plum trees are beginning to flower and the early bulbs, wild flowers and daffodils are shooting up. The roses are well advanced with their red buds and the fruit trees are awaking after their winter snooze. The grass never seems to stop growing and before long we will have to service the 'little tractor' and begin cutting the grass. It's the time of the year when we carry out the little repair jobs around the house, repaint the oak lintels, re-stain the fencing and generally tidy up for this years season. The olive trees need their annual 'nip and tuck' and we anticipate a good harvest from them this year. At the bottom of the groves there is an old river bed which for most of the year is dried up and alongside there are lots of blackberry bushes which need cutting back and wild bamboo. We cut the bamboo down allow it to dry in the sun for a couple of days and then use it to make sunshades, supports for new plants & trees, supports for tomatoes and so on. 

It is also a busy time of the year for us when guests who plan to stay with us make availability enquiries and many plan to visit the many festas, festivals, celebrations, activities and celebrations which are held throughout the year.

A local favourite is the Troviggiano Beer Festa which is held in the last week end in June. The temperature is usually around 25C and you can sit in the main square, listening to the music, sipping  your beer, gazing up at the star lit sky and enjoying the Italian company. We always find time to walk down to this at least for one of the nights. There are live bands playing, musicians playing traditional music for the more older visitors and a good selection of food is always available. The beers are usually a mixture of Italian, German and English beers with wine also on sale. The whole festa has a party atmosphere and is frequented by visitors of all ages. It's great fun and afterwards we walk back home with our torches. 

The San Severino Blues Festival runs in July and will post details about this soon.

The Cingoli street market runs in July and August and offers a wide choice of clothes, shoes, underwear, books, paintings, handbags (of course) jewellery, local crafts, local produce and our favourite an antiques market. The bars normally have live entertainment and we like to stroll along Corso Garibaldi browsing along the stalls and finish up in the main square for ice creams.

Many guests stay with us for the Macerata Open Air Opera season which is held from 29th July through to 9th August at the Sferisterio which boasts the largest open air stage in Europe. It is a fantastic experience we have visited their a couple of times firstly to see Tosca and last year we watched Madama Butterfly the acoustics are excellent and you can gaze up to the starlit sky - it's magical. Our advice is to book early especially for the opening night - tickets can be purchased on line or those wishing to take a chance can buy tickets from the ticket office.

Spring Breaks:

Planning your Spring break in beautiful Italy

Enjoy springtime at il sorger del sole when there are great deals on flights especially midweek. 

Le Marche is the most charming Region of Central Italy . As winter abandons its cursory grip and changes quickly to spring our olive groves after their short inactivity are soon covered in wild flowers, wild thyme and trees begin to flourish in a blanket of buds. It is a captivating time. The light at this time of the year is especially luminescent highlighting the patchwork of fields and medieval hill top towns. There are fewer visitors, the country lanes a little quieter and the wealth of historic places with their priceless paintings; arts, antiques and timeless architectural charm are always close by.

What better time than to visit our ancient stone farmhouse. Settle into your romantic and cosy accommodation; enjoy a bottle of the finest Italian wine curled up in front of a wood burner in the evening if it is cool whilst listening to classic Italian music. From the still of the night wake up refreshed to the early sun rising over the hill top medieval city of Macerata,  the sounds of distant church bells and songs of birds. After a leisurely breakfast discover the many secrets of this hospitable Region. Sample the internationally acclaimed locally produced wines, explore the designer clothing outlets, and relish the finest local cuisines before returning to il sorger del sole and join your hosts around the candle lit farmhouse table for a long leisurely meal with conversation late into the night.

Visit our Bed and Breakfast page for room details - contact us for our Best Ever Rates available for Spring stays, subject to availability.

Potential House Buyers:

Le Marche is a hot spot for house buyers with lots of renovation work being carried out. We are often amused when we talk to people who have relocated here and they claim they renovated the property entirely themselves. They continue to explain they engaged the services of an architect or geometra who subsequently appointed builders to carry out the actual renovation work.

We have renovated most of our house ourselves. Sandra was mixing concrete one Christmas Day wearing a shower cap to protect her hair from the dust as she emptied ballast, cement and water into our petrol powered mixer. We have changed rotten wooden beams and joists, replaced floors, installed frames for new windows, pointed 'metres' of stonework and the list goes on! Some of our guests who have seen what we have achieved had left us with the confidence to tackle some of the renovation work themselves and several are now busy transforming their ruins into habitable properties!

Buying a house in Le Marche is a very good investment. We often have potential house buyers stay with us from many different countries. We are always happy for guests to gain from our experiences of buying and renovating in Le Marche.

Shopping Basket:

We are always being told by guests that they had no idea how cheap it would be to holiday here in Le Marche. The area is still relatively undiscovered and there are no 'tourist prices' in the bars and restaurants - just what the locals would pay! To give you an idea the local restaurants offer a fixed price menu at 12 euro per person and a typical meal includes bread, a first course which is usually a choice of pasta, followed by grilled meat (perhaps pork or chicken) served with vegetables in season or salad, mineral water, red or white wine and coffee. Restaurant prices for a pizza are around 6 euro each and pasta is also around 6 euro each (you could have one portion with two plates if you are not too hungry) with a litre of house wine at around 3 euro. In a bar a glass of house wine is around 2 euro with good quality wine around 3-4 euro and a bottle of local beer is around 1.30 euro with imported beer a little more. Cafe bars are open from early morning until late at night and serve coffees at 1/2 euro, pastries, sandwiches, panini and slices of pizza at very reasonable prices.

Local Restaurant News: Both local village restaurants are giving a 10% discount to our guests.

HOW TO COOK WITH OLIVE OIL - there is not much space on this page so if you would like Sandra to e-mail you any Italian recipes please let her know - here in Italy, together with our own olive oil she uses wild herbs, herbs from our kitchen garden and fresh local produce.

Oil infusions: 

Herb oil - rosemary, basil, tarragon, mint, parsley & chives all work well in oil infusions either separately or mixed together - Lightly bruise the chosen herb in a pestle and mortar or with something hard such as a rolling pin. Simply place in a jar, bottle or other container, add the oil and shake well and then let the herbs fall to the bottom. Leave to infuse stored in a cool dark place for a least a week and no more than 4 weeks. Use as required. 

Mashed potato with thyme oil - boil about 2lb of floury potatoes. Drain and return to pan. Add about 2 tbsp of milk and a little thyme oil and mash. Stir in or sprinkle with grated parmesan or Pecorino cheese.

Olio Santo - a fairly mild chili infusion that adds a subtle heat to a dish. Also delicious sprinkled over cooked pizza - wash and dry 4 red chillies and bruise 8 bay leaves and place in a clean jar, cover with about 250ml of oil, seal the jar and store in a cool dry place - use as required. 

Chicken Casserole - use four chicken breasts, coat them in flour, season and fry them in olive oil to seal them. Place them in a large casserole dish, add 1 medium sized onion, 2 cloves of garlic, one carrot and one courgette all chopped into small pieces,  a little passata or tomato puree, around half a glass of red wine, cover with chicken stock, a teaspoon of paprika, a generous sprinkling of cayenne pepper (the secret of its slight hotness) and cook in the oven on gas 3-4 or 160 degrees until the chicken is tender. Season with sea salt and freshly ground black pepper as required. Garnish with freshly chopped flat leaved parsley. 

Spicy Parsnip Soup - (Gregory's recipe) we acquired this recipe many years ago in England and it is very simple to prepare: Take four large parsnips, wash, remove and disregard the tops and bottoms, peel and then slice. Fry the slices gently in a saucepan for five minutes in butter without browning. Whilst frying, take one chicken stock cube, add one teaspoon of Cajun seasoning & add 425 ml (¾ pt) of boiling water into a jug,  and when mixed pour onto the fried parsnips. Boil until soft and tender. Pour the contents into a liquidiser and blend until smooth and return to the saucepan bring to the boil add salt, black pepper and a little milk and simmer until thick (add more milk, water or Cajun seasoning as required) serves 2 - 4 people. Serve with thick slices of warm crusty bread.

Aubergine, Lemon & Caper Salad - Caponata - this is a simple Sicilian recipe and can be served with hot cooked meat or with cold sliced meats. Cut one aubergine into cubes and fry in olive oil for about 10 minutes tossing regularly until tender and browned. Place the cooked aubergine cubes in a serving bowl and drizzle some freshly squeezed lemon juice over. Add some capers and green olives and season well with salt and freshly ground black pepper. Add fresh flat leaved parsley and serve at room temperature.

Pasta with Italian Sausages - this is a favourite pasta sauce and is so simple to make. Italian sausages are quite hot and if you can't get them you could use salami as a substitute. Chop one small onion, a large clove of garlic, sausages or salami and a little olive oil and cook gently in a saucepan for about 2/3 minutes. Add a little red wine, about half a cup of passata (or tomato paste and a little water) and a teaspoon of green pesto (olive oil with chopped basil) - leave to simmer stirring occasionally. Cook your pasta (either fresh or dried) in water with a little salt and a teaspoon of olive oil. Drain your pasta and put back into the pan, pour over the sauce and mix well. To garnish use cherry tomatoes, olives or flat leaved parsley, or all three. Serve with grated cheese, crusty bread and a green salad.

Gregory & Sandra