Organic farm
Written by Super User  

Organic farm
San Vito Agritourism is located just a short distance outside the town of Spoleto; surrounded by 50 hectares of farmland. In the last few years, we have gone against current harmful farming techniques, and taken a step back in time, to rediscover the tastes, flavours and smells that have been practically eradicated by homogeneous influence of the food industry. To do this properly the Salvi family have gone organic and now run a certified organic farm.
Organic farming means that only natural substances are used to aid production and to treat produce. No chemical fertilisers or pesticides are used in the growing process and no non-natural preservatives are used to treat the food. Organic products are grown without any chemical enhancement and with total respect for the environment.


The secret of producing good meat hinges principally on two factors. ‘clean' organic stock that is left free to rroam and graze in clean and uncontaminated pastures.
Organic stock is ensured by breeding all of the animals on the farm and feeding them with home produced organic animal feed, thereby ensuring that the final product is both healthy and natural.
In the summer, cows are sent up to the mountains to graze freely in pastures that are rich in a wide variety of natural vegetation and provides an environment that is particularly well suited to animal rearing.
The exceptionally high quality of cheeses and salamis you can taste at San Vito, are living proof that the fact that organic faming makes a huge difference to the taste and quality of the final produc

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Olive oil

Olive oil     
Without doubt you can find the best olive oil in the world in the Umbrian mountains, and more specifically in the hills between Spoleto and Assisi. Here the olive tree is an integral part of the landscape. Producing the finest quality extra virgin olive oil.
Due to it's taste and low acidity Umbrian olive oil is one of the most highly valued in Italy and consequently in the rest of the world. One of the characteristics that distinguish an oil of quality is the ratio of oleic to linoleic acid, the later of which must not have a content of less than 7. This balance is strongly influenced by the climate and distance from the sea. Whilst Umbrian oils are the best that Italy offers, after come those from Tuscany, Liguria, Le Marche and then those of the more Southern regions. Umbria is the only province to have its entire area split up into D.O.P (Italian guarantee of quality) oil producing regions. These include the five sub regions of Assisi, Spoleto, Colli Martani, Colli Amerine, Colli Orvietani and Colline del Trasimeno.
Many years ago, it was decided at San Vito to produce olives in a way that was sensitive to the ecosystems in which the olive trees are grown. As a result of this the oil that is produced is of an exceptionally high quality.
Harvesting takes place by hand, this ensures that only the best olives are sent to the press and all damaged or inadequate olives are discarded. After the olives have been collected they are driven a short distance from the farm to an olive press that is operated by experts that are trusted by the Salvi family. Anyone who visit's the farm during the harvest season can join in and see first hand this unforgettable harvesting process and experience way of life that once was. At the end of the procedure, the freshly pressed oil can be tasted on a slice of bread to reveal the magic that lies behind the delicious and succulent bruschetta.


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Written by Super User  

Tastes and flavours of Umbrian cuisine and our kitchen.
Steeped in the tastes and flavours that are typical of the Umbrian region, we have deliberately returned to traditional cuisine. To achieve this we use ingredients that are in season, recipes that are enhance the ingredients and good wine that compliments the home-grown products.
Oil is without doubt one of the main components of any dish, this fantastic ingredient is married in an exceptional way with our ‘black pearl' - the truffle. Put together they make a fantastic sauce for a simple meal such as tagliatelle al tartufo. Other natural products which can be found in the abundant woodlands, include wild asparagus, especially prolific around the base of olive trees - put the asparagus heads together with stringozzi (a type of pasta) and you have yet another delicious meal.
Wild mushrooms, (porcini), are particularly delicious roasted and served with stringozzi. For more refined dishes we create savoury soups or fresh and delicate salads of wild mushrooms.
The spit, the grill and the wood burning stove are the cooking methods that we use most frequently. In our culinary heritage pearl barley plays an important role, cooked and served with lashings of olive oil and accompanied by croutons or served simply in a salad. Broad beans, chickpeas, and French beans are eaten in the same manner, providing simple but delicious and nutritious dishes. Chicory, peppers, tomatoes, fennel, and celery are more of the core ingredients that enrich our table, creating multicoloured salads mixed with a generous amount of extra virgin olive oil.
Umbrian cuisine, tasty and rich in flavour, uses white bread that is baked without using salt. Eaten with a simple sauce produces delicious results. Such as the famous bruschetta; which has a base of a slice of toasted bread and is topped with olive oil and pureed vegetable such as tomato, mushroom, truffles, black olive, green olives etc. The most classic of all bruschetta is that with freshly pressed olive oil, when you can still taste the flavour and smell of the fruit from the trees.


The Restaurant is located in the restored part of the ancient monastery, an ideal place to spend a relaxing and convivial evening. The living room at San Vito is cosy and welcoming and provides an excellent space to sit around and chat with friends or family.

Most of our first course are made from pasta fresca (fresh pasta) that is made on the premises in the traditional way. The flavour of our stringozzi and other specialties comes from the excellent quality of our ingredients.

The main courses are cooked principally ‘alla brace' which means that it is grilled over embers that have been pulled from a hot fire. Meats are cooked this way and served with salads that have been picked the same day or with cooked vegetables. The climate allows us to grow our vegetables completely naturally (outside), they are not only used as a side plate but also as the main course.
A typical traditional dish would be baked courgette or aubergine, baked tomatoes stuffed with rice or breadcrumbs, roast potatoes or peppers ‘ alla brace' etc.

Scrumptious deserts are produced with great skill at the hands of the lady of the house . Pastries of various types, in the traditional style and other important deserts of the region that vary from season to season.

The restaurant is open every evening, you can book by phoning 0743 53737


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