Welcome to Agricola Bittarelli!

Production and sale of legumes, cereals, oil, excellent soups and jam
in Castiglione del Lago, Umbria.

Didactic farm in Castiglione del Lago, between Umbria and Tuscany

Tasting of great typical products!

Bittarelli and its production of fine beans of Trasimeno

Since 2003 we started the production of small chickpeas national, spelled, barley, grass peas and beans from Trasimeno.

Why choose Agricola Bittarelli

Since 1940 we live this land!
Why choose Agricola Bittarelli

Farmers for generationsQuality of the organic.

Our Company is located at 300 mt s.l.m. on the hills of Lake Trasimeno. The Bittarelli family lives and works in these lands since 1940, first as peasants and since 1970 as owners. The family farming company Bittarelli is born, covering approximately 30 hectares and uses for its productions the biological method and the rotation of the soils, to obtain a genuine harvest and quality.

Why choose Agricola Bittarelli

Fagiolina del TrasimenoLegumes and cereals of tradition.

Since 2003, we have started production of small national chickpeas, spelled, barley, strawberries and beans from Trasimeno, an ancient legume that has found in these places the ideal climate and terrain to become a unique and high quality product protected by Consorzio Fagiolina del Trasimeno . It is distinguished by the color, white or polychromatic, its small size and its unique and delicate taste. It is collected by hand.

Why choose Agricola Bittarelli

Activities on the farmVisits and events on the farm.

In 2013, the "La Rosa dei Venti" Teaching Factories was created, which offers its visitors, large and small, educational paths aimed at the knowledge of the territory, methods of production and valorisation of typical products also through the realization of ancient recipes. By reservation we make visits to the farm and the cultivations, days of kitchen workshops and tastings of our products and Trasimeno.



Farm and Organic Products

Video: Bean of Lake Trasimeno

We cultivate goodness and give knowledge

See Catalog 2017

Our company is located on the sweet hills of Lake Trasimeno 300 meters above sea level. The Bittarelli family lives and works in these lands since 1940, first as peasants and since 1970 as owners. The family farming company Bittarelli, which covers approximately 30 hectares, is born and uses the biological method and rotation of the land for its productions to obtain a quality harvest.

Since 2003, with the cultivation of lentils and cannellini and borlotti beans, we started the production of small national chickpeas, spelled, barley, cicerchie and Fagiolina del Trasimeno, an ancient legume that found in these places the ideal climate and terrain to become a unique product and of high quality, protected by Consorzio Fagiolina del Trasimeno. It is distinguished by the color, white or polychromatic, its small size and its unique and delicate taste. The bean is harvested by hand and the crop is kept in full respect of the environment.

In addition to the legumes and dried cereals, we have created the "I Già Pronti" line, soups, velvety and legumes, immediately ready and fast to taste, prepared according to our traditional recipes. Great for preparing first courses, side dishes or as a combination of other dishes. No preservatives are genuine and natural products.
Our products since 2017 are certified VeganOk which guarantees the consumer precise ethical and environmental characteristics. Those biologists and converters are certified by Bioagricert.

If you are looking for an original idea for a gift, we offer you three fancy personalized boxes, printed on a beautiful recycled cardboard, in two sizes to contain all the goodness of Bittarelli and Trasimeno. We deliver and ship our products, packaging and gift baskets throughout Italy and abroad.
Request product

Since 2013, Agricola has also been a Didactic Farm with the aim of offering active and active educational activities to children and adults through practical experiences, to familiarize and guide the trades of farmers and peasantry, garden products and other crops, respect for the environment, knowledge of typical and genuine productions and their tasting.

Product Description

photo the agriculture, the products and the activities

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Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli Photos Agricola Bittarelli

Product Description

Cereals
Legumes
Already Ready
Oils
Jams


CEREALS
Spelt Perlato Biological
Spelt is a very ancient grain. Already cultivated by the Etruscans and food base for the Romans was considered a precious commodity. Indeed, it was used as a bargaining chip and offered as a propitiatory gift to the gods. Spelt is high in fiber and protein and the pearl, which was taken off the Giumella external, remains almost unchanged its properties. The pearl barley cooks in 20-25 minutes with no need to soak.
Weight 500 g - Request product

Barley Perlato Biological
It is likely that corn was first cultivated by man: the oldest evidence of cultivation date back to 10,500 BC In 5000 BC barley spread in Central Europe and in Egypt, where as early as 3000 BC It occurred transformation into beer. Rich in protein, calcium, phosphorus, fiber and very low glycemic barley is particularly suitable in the diets of the elderly and athletes. Once cooked barley can be used as a basis for salads or rice for good "orzotti". The pearl barley does not require soaking and cooks in about 30 minutes.
Weight 500 g - Request product

LEGUMES
National Small chickpeas
In conversion to organic farming
Cultivated in the hills of Lake Trasimeno. Characteristic flavor and easy to cook, have the outer film that is non-existent.
Weight 500 g - Request product

Cicerchie Umbria Biological
Chickling ancient legumes are always cultivated. Contain little fat, but a protein-rich enough to be considered the poor man's meat. Like all legumes require 12 hours of soaking, rinse thoroughly and are cooked with herbs for about an hour and a half. They have a sweet taste and are well suited to be used in soups with onions, cabbage or herbs such as thyme and tarragon.
Weight 500 g - Request product

Fagiolina Trasimeno Biological - White
Monochrome - Hand-picked
A typical product of the Lake Trasimeno area was called "the resin of the lake" for its monochromatic light and small size, which still distinguish it today. It has a delicate taste and a uniform cooking. Cultivation is carried out in full respect of the environment. The chef's advice: just rinse and boil it in plenty of water for about 45 minutes. It is ideal to taste it in the natural, seasoned with extra virgin olive oil, salt and pepper. You can prepare delicious courses such as bruschette, bean soup and truffle, stuffed ravioli, beans with beans.
Weight 250 g / 500 g - Request product

Fagiolina Trasimeno Biological - Colored
Policromatica - Hand-picked
Typical product of the Trasimeno area, it has an intense taste and a slightly herbaceous flavor. The polychromatic coloring of the bean is synonymous with biodiversity, and this is why it has become a Slow Food Umbria Presidium. The chef's advice: Because of its small size, it is enough to rinse and boil it in plenty of water for about 45 minutes. Ideal is natural flavored with good extra virgin olive oil, salt, pepper and clove of garlic. You can prepare delicious courses such as bruschette, bean soup and truffle, stuffed ravioli, beans with beans.
Weight 250 g / 500 g - Request product

Lentils from Umbria
Lentils are the oldest legume cultivated by man. The first record of their cultivation, dates back to 7000 years ago. They belong to the papilionacae family. They are rich in fibers, mineral salts and vitamins. They are a complete meal, by providing proteins and vitamins. Thus, improving health and the body ability to fight illnesses. They do not need soaking and are very good stewed.
Weight 250 g / 500 g - Request product

Cannellini beans
It is recognisable by its elongated shape and a very clear colour. It is naturally rich in starch, fibers and carbohydrates. It is, also, beneficial to cholesterol, due to the presence of lecithin. It is used, mainly, in the preparation of soups, creams for salt cod and shrimps or, more simply, boiled with added salt, pepper and extra virgin oil. Before cooking, soften in plenty of water, for 8 to 12 hours.
Weight 500 g - Request product

Borlotti beans
It has high nutritional values and proteins. Combined with whole grains, it is an ideal alternative to the consumption of animal proteins. It is used to make soups and creams or, more simply, boiled and seasoned as a salad, a good summer dish. Its firm flavor goes well with red meat dishes and fish. A must, is the classical recipe "pasta and beans". Before cooking, soften in water, for 8 to 12 hours.
Weight 500 g - Request product

ALREADY READY
Chickpeas in Brine
To savor the natural with the addition of extra virgin olive oil or in salads. Ideal for soups.
INGREDIENTS:
Chickpeas, water and salt.
Weight 350 g - Request product

Cicerchie Antica Biological
The aromas and the flavors are evoked in this outline that can be used as a base for delicious pasta dishes.
INGREDIENTS:
Grass peas, extra virgin olive oil, tomato sauce, carrots, onions, celery, salt, garlic, rosemary, vegetable broth, pepper, marjoram, ground pepper and thyme.
Weight 350 g - Request product

Fagiolina of the Trasimeno Natural Organic
Water, salt, cowpea, the simple ingredients of this recipe born to exalt the unmistakable taste of fine beans. Excellent with the addition of extra virgin olive oil, with excellent truffle.
INGREDIENTS:
Fine beans, water and salt.
Weight 350 g - Request product

Fagiolina Trasimeno Organic Farmer
A simple recipe ready with which we can prepare delicious side dishes and appetizers. Onion combined with fagiolina sets in motion all our senses.
INGREDIENTS:
Cowpea, onion, extra virgin olive oil, salt, vegetable broth, pepper.
Weight 350 g - Request product

The Unusual Soup
Barley, spelled, chickpeas, grass peas and Trasimeno beans are the ingredients of this soup, ideal mix of nutrients recommended by the Mediterranean diet.
INGREDIENTS:
Tomato, onion, chickpeas, grass peas, beans from Trasimeno, spelled, barley, carrots, celery, olive oil, salt, vegetable broth, pepper, marjoram, chili.
Weight 570 g - Request product

Autumn soup
Porcini mushrooms are the main ingredient of this soup with spelled, beans and potatoes will please even the most discerning palates.
INGREDIENTS:
Spelt, potatoes, tomato pulp, onion, porcini mushrooms 3% ( boletus edules), beans, extra virgin olive oil, chilli pepper, ground pepper, catmint, salt.
Weight 570 g - Request product

Spelt soup and Chickpeas
The classic soup of peasant tradition. Simple ingredients, but of excellent quality.
INGREDIENTS:
Chickpeas 16%, spelt 8%, carrots, celery, onion, tomato pulp, extra virgin olive oil, ground pepper, rosemary, salt.
Weight 570 g - Request product

THE OILS
Extra Virgin Olive Oil 0.25 liters
Superior category olive oil obtained directly from olives and solely by mechanical means. Green with notes golden yellow, clear, the nose is intense and powerful, rich in vegetal notes of leaf and hints of artichoke and aromatic herbs. The taste is of character, full and complex. Intense in green tones and harmonic characters decided in bitter and spicy, characterized by a closing note of sweet almond. It is ideal with appetizers, soups, vegetables, roasted porcini mushrooms, grilled red meat. To try the two sauces and lemon pepper.
Weight 0.25 liters - Request product
Weight 0.50 liters - Request product
Weight 1 liter - Request product

Lemon Condiment
The lemon oil comes from the pressing of olives and lemon trees, creating the right balance of flavors that enhance the most diverse dishes such as salads, vegetables, grilled meat and fish.
INGREDIENTS: 80% olives - 20% lemon
Weight 0.25 liters - Request product

Pepper Condiment
Union olives and peppers through the simultaneous milling born a condiment consistency bodied and intense color that anticipates the spiciness of chilli.
INGREDIENTS: 79% olives - 20% chili pepper - 1% lemon
Weight 0.25 liters - Request product

THE JAMS
Extra Jam Figs
Fig jam, is the best way to start a day, in the best mediterranean tradition. Very good spread on toasted bread or to make cakes. Exceptional with either fresh or seasoned cheeses.
INGREDIENTS: Figs, brown sugar, lemon
Weight 340 g - Request product

Extra Jam Plums "Scosciamonaca"
The "scosciamonica" plums jam is at the base of our dish, as to enhance the flavor and perfume characteristic of the plum. Very good spread on toasted bread or to make cakes.Also, good with fresh cheeses.
INGREDIENTS: Plums, brown sugar, lemon.
Weight 310 g - Request product

The Recipe

Trasimeno Bean
Grass Peas
Chickpeas
Barley
Spelt



RECIPES WITH - TRASIMENO BEAN
Typical product of the Trasimeno area, revalued in modern kitchen, which has well-defined characteristics: the small patch of black all'ilio seed, weight, color and taste. Sowing takes place in the spring and the harvest takes place from August to September. The cultivation is carried out in an environmentally responsible because it requires no special fertilization treatments of pesticides and insecticides.
The advice of the cook: By virtue of its small size simply rinse and boil in water for about 45 minutes. Ideal is to taste it natural, seasoned with good extra virgin olive oil, salt, pepper and maybe a clove of garlic. You can prepare tasty dishes: bruschetta, soups fine beans and truffle, Ravioli, Noodles with fine beans.

Soup and Shrimp Fagiolina
Cook the beans from, in the meantime blanch the shrimp for 1 minute in boiling water and after cleaning browned in a pan with garlic and extra virgin olive oil. Now it joins salt, fine beans, parsley and you finish cooking together.
Ingredients for 6-8 people
250 g. Trasimeno bean,
a few cloves of garlic,
300 g. Red shrimp,
200 g. tomatoes, parsley,
Oil and salt.

Fusilli with fine beans flavored Sea
Boil the beans from Trasimeno in cold water for about 30-35 minutes (leaving it slightly underdone), meanwhile saute garlic and onion finely chopped, add squid and cuttlefish into small pieces, add the salt and pepper. Pour the white wine and when it has evaporated add the Fagiolna with a bit 'of its cooking water, - finally add the shrimp. Drain the pasta and add it to the tomatoes at all. Season with salt and sprinkle with parsley.
Ingredients for 5 people
500 g. fusilli,
g. 120 Fagiolina Trasimeno,
g. 300 seafood (squid, prawns, cuttlefish),
cherry tomatoes,
White wine,
onion,
garlic,
parsley,
chili,
salt,
olive oil.

Trasimeno bean Farmer
Wash and soak the beans from Trasimeno for about 30 minutes. Meanwhile, in a pan, preferably earthenware, fry in a little olive oil onion and bacon finely chopped. When the sauce is ready incorporate Fagiolina drained add salt and pepper and cook. Continue cooking, adding lightly salted boiling water pei about 40 min.
Ingredients
250 g. Fagiolina Trasimeno the onion,
100 g. lard (or bacon sweet),
salt, pepper,
Lt. approximately 1.5 hot water.


RECIPES WITH - GRASS PEAS
Chickling ancient legumes are always cultivated. Contain little fat, but a protein-rich enough to be considered the poor man's meat. Like all legumes require 12 hours of soaking, rinse thoroughly and are cooked with herbs for about an hour and a half. They have a sweet taste and are well suited to be used in soups with onions, cabbage or herbs such as thyme and tarragon.

Soup with Cicerchie
Soak the grass peas overnight. chopped garlic, marjoram, thyme and fry in two tablespoons of oil; Fill the pot with 1.5 liters of water and pour the cicerchie perfuming all with a sprig of rosemary. Bring to a boil, then cover partially closed, with low heat, cook the vegetables soften checking that. Add the tomato paste and when cicerchie will seem almost cooked cured carefully. Let withdraw the liquid and serve thick soup by adding pepper and olive oil.
Ingriedenti
300 g. cicerchie,
2 cloves garlic,
2 teaspoons of tomato paste,
2 teaspoons marjoram leaves,
2 teaspoons fresh thyme leaves,
1 sprig of rosemary,
Extra virgin olive oil, salt, pepper to grind.


RECIPES WITH - CHICKPEAS
Cultivated in the hills of Lake Trasimeno. Characteristic flavor and easy to cook, have the outer film that is non-existent.

Chickpea soup with rosemary
Soak the chickpeas overnight. In a pan, "crock" brown in oil; celery; coarsely shredded carrot and onion and leaves of rosemary. Finally combine the drained chickpeas. Add salt and pepper q.s. and cook. Cover with 3 liters of hot water and bring to the boiling until the chickpeas are cooked well (approximately 2 hours). Pass the soup through a sieve and put on the fire to fine new boil. Serve hot accompanied by toasted croutons. Season with a drizzle of olive oil.
Ingredients for 6
500 g. of chickpeas,
1 large onion,
1 carrot,
1 celery,
sprigs of rosemary,
5 tablespoons olive oil,
salt, pepper,
toasted croutons.

Cassatine Ceci
Sieved and boiled chickpeas, put the puree a bowl and add the honey, sugar, chopped kernels, grated rind of half a lemon, vanilla liqueur and ground almonds. Mix well together; flattened thinly and cut the pastry many records of about 7 cm in diameter. Put a tablespoon of filling in the center of chickpeas folded and close the disc moistening the edges. Arrange the cassatine obtained on a buttered baking sheet and bake at 180 for 20-25 minutes. When cooked, sprinkle with powdered sugar.
Ingredients
250 g. of chickpeas,
80 g. of honey,
120g caster sugar,
1/2 teaspoon vanilla 1 pinch of ground cinnamon,
2 tablespoons chopped walnuts 1 tablespoon liqueur,
100 grams of chopped almonds,
1 lemon,
1 package of puff pastry,
1 knob of butter icing sugar.


RECIPES WITH - BARLEY
Known since 12,000 years ago barley is probably one of the oldest grasses used by humans for food. Rich in protein, calcium, phosphorus, fiber and very low glycemic barley is particularly suitable in the diets of the elderly and athletes. Once cooked barley can be used as a basis for salads or rice for good "orzotti". The pearl barley does not require soaking and cooks in about 30 minutes.

Barley Soup
Peel the onions and slice thinly. In a saucepan, heat the oil and add the onion making fry over low heat. Pour about 100 ml of vegetable stock, bring to a boil, season with salt and add the barley making rely simmer for about 30 min. Just before serving, sprinkle with parsley and freshly ground pepper.
Ingredients for 4 people
160 g. of pearl barley,
2 onions,
2 tablespoons extra virgin olive oil,
vegetable broth,
parsley salt and pepper.

Delicate salad of barley, Asparagus and Shrimp
Wash the asparagus and boil for about twenty minutes still tied in bundles. Then drain and leave to dry by placing them on a dish towel. In a bowl put peeled shrimp, asparagus and cut them into small pieces and boiled barley. Mix the mayonnaise with the lemon juice, salt and pepper and season the salad with this sauce.
Ingredients for 4 people
800 g. asparagus,
400 g. of boiled shrimp,
400 g. of boiled barley,
2 cups of mayonnaise,
1 tablespoon lemon juice,
Salt and pepper.


RECIPES WITH - SPELT
Spelt is a very ancient grain. Food base for the Romans was considered a precious commodity. Indeed, it was used as a bargaining chip and offered as a propitiatory gift to the gods. Spelt is high in fiber and protein and the pearl, which was taken off the Giumella external, remains almost unchanged its properties. The pearl barley cooks in 20-25 minutes with no need to soak.

Farro Salad
Wash the barley and put it in a saucepan with cold salted water. Cook it for about 25 minutes from reaching the boiling; drain and set to cool. Meanwhile put in a bowl the oil, the garlic cloves crushed and chopped tomatoes into small cubes cut pitted olives, basil, salt and pepper q.s. Let soak for at least 30 min. Putting it all together and finally spelled with salt, mix well and serve.
Ingredients
150 g. spelled in beans,
n. 6 ripe tomatoes,
n. 15 black olives,
n. 10 basil leaves,
n. 4 cloves of garlic oil,
salt, pepper.

Spelt
Soak the farro for 30 minutes. Chop the bacon and soffriggetela in olive oil with a pinch of thyme, 2 cloves of garlic and onion chopped fine. Let browned, remove the garlic and add the peeled tomatoes, a sprig of parsley and some basil leaves. Take a few minutes to pick up the sauce, add the vegetable stock and bring to boil. Pour the farro and cook over moderate heat for about 30 minutes, stirring constantly with salt and pepper. Let rest the soup and serve warm with the addition of crude olive oil and pecorino cheese.
Ingredients
150/200 grams of farro,
300 g. ripe tomatoes,
70 g. bacon,
pecorino cheese,
n. 2 cloves of garlic,
the onion,
1.5 liters of vegetable broth,
parsley,
basil,
thyme,
olive oil,
salt and pepper.

Farro cake and ricotta
Cook very slowly spelled in milk with sugar, cinnamon and vanilla, stirring frequently until cooked. If it is too dense, add more hot milk. Separately, in a bowl, beat the egg yolks and add the flour, cottage cheese, raisins, grated lemon, liquor and salt, stir well until the mixture will not be homogeneous. Then add the cooked farro and mix well together. Add the egg whites until stiff and stir, making sure that you do not deflate. Put everything in a greased mold and bake at 180 degrees for 40 min.
Ingredients
300 g. of fresh ricotta,
200 g. spelled in beans,
100 g. spelled flour (without wheat flour),
2 liter whole milk n. 4 eggs,
n. 1 teaspoon vanilla,
3 tablespoons sugar,
g. 150 sultanas,
1 grated lemon peel,
n. 1 shot of COINTREAU,
1 teaspoon cinnamon,
a pinch of salt.

Educational farm

AGRICULTURE IN FIELD
In respect of seasonality, you will be guided to the discovery of cultivated fields and orchards, to learn about different cultures and their history, cultivation techniques and the different growing seasons;
Days experimental collection Hand Fagiolina Trasimeno; Demonstration of manufacturing and processing of the harvest, through manual and mechanical processes.

IN THE KITCHEN YOU LEARN
Workshop of traditional cuisine with products of our company and other typical local;
Cooking lessons: From corn to flour, to make bread, pasta and biscuits made by hand;
Guide to healthy food: nutritional and organoleptic properties, taste and health products grown in a natural way and according to season.
WORKSHOPS
Created for children and teenagers, the laboratories are active educational experiences to raise awareness of the cycles and the dynamics of agriculture, the characteristics of our products and their processing. Participants will also be involved in the creation of a "product" typical of our company, always accompanied by qualified and recognized by law.
OUR TASTING... GUIDE TO GOOD TASTE
Wine tasting tours to discover the products of the farm and other typical of the area. A real tour between the traditional flavors of our table, by the products of the beans from the Trasimeno; seasoned with our extra virgin olive oil and accompanied by a glass of wine, together with the cooked according to the season and the typical food of the Tuscan-Umbrian and Trasimeno.

 

What our customers say?

Some of our customers love us and prove it!

Last week, I returned to the Company Bittarelli, for years now my benchmark for the purchase of good vegetables! It reconfirms with flying colors .... not only its products are great, but the courtesy and professionalism I always leave impressed.

Customer

Very good extra virgin olive oil and not only. I had heard from a friend to whom I had directed me to advise on where to buy in Umbria of good extra virgin olive oil. Once in the company I have not limited my purchases oil, but I have not given to soups. Very good! I strongly suggest you a visit, you will not be disappointed.

Customer

Delicious tasting that allowed me not only to taste but also to learn about good recipes, delicious combinations. I want to come back as soon as possible!

Customer

Agricola Bittarelli is located in Castiglione del Lago (PG)

Have questions? Send an email to info@agricolabittarelli.it

Where we areCastiglione del Lago
Umbria

Call us0039/335/5455622

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