Agricultural estate and educational farm Corte delle Giuggiole
The Corte delle Giuggiole Farm
The farm is family-owned and spreads over an area of about eight hectares, mostly cultivated with arable land. It is located in Cologna Veneta (VR), between the Berici Hills and the large Vicenza/Verona plain, on the border between the provinces of Verona, Vicenza and Padua.
It all began with Grandfather Martin
Grandfather Martino came to this area in the foothills of the Berici Hills, coming from the upper Vicenza area, and started a full-fledged family farm enterprise.
The value of cooperation passed on to us by grandfather and rooted in the concept of familiarity has also been passed down to his children and grandchildren.
In 1997 work began on the renovation of the old barchessa adjacent to the manor house in which the whole family had lived since the early 1920s.
Since 2016, the farm with accommodation Corte delle Giuggiole has been run by Beatrice Massignan, granddaughter of grandfather Martino, and since that time she has brought the 'innovation of agritourism accommodation and educational farm, introducing them as farm multifunctionality.
Recently, also as a result of her many years of experience in some social realities, Beatrice has brought some important innovations concerning the accommodation of people, specifically: relationship tourism and social inclusion.
The value of cooperation passed on to us by grandfather and rooted in the concept of familiarity has also been passed down to his children and grandchildren.
In 1997 work began on the renovation of the old barchessa adjacent to the manor house in which the whole family had lived since the early 1920s.
Since 2016, the farm with accommodation Corte delle Giuggiole has been run by Beatrice Massignan, granddaughter of grandfather Martino, and since that time she has brought the 'innovation of agritourism accommodation and educational farm, introducing them as farm multifunctionality.
Recently, also as a result of her many years of experience in some social realities, Beatrice has brought some important innovations concerning the accommodation of people, specifically: relationship tourism and social inclusion.
What We Grow
We grow wheat (ANCIENT GRAINS) and from its transformation into flour we obtain both cakes and bread for genuine breakfasts in lodgings and products to be processed during the educational workshops that we also dedicate to people with disabilities.
In addition to wheat, we also harvest seasonal vegetables such as green beans and potatoes, crops that are well adapted to the reddish-brown clay soil derived from the ancient course of the Adige River (which now flows about ten kilometers further south) and the Guà River.
In addition to wheat, we also harvest seasonal vegetables such as green beans and potatoes, crops that are well adapted to the reddish-brown clay soil derived from the ancient course of the Adige River (which now flows about ten kilometers further south) and the Guà River.
Cereals and Ancient Grains
The search for the historicity of place and local varieties and respect for the values of local typicality has always characterized us and has naturally led us to rediscover and deepen our understanding of Ancient Grains and in particular of ancient local varieties.
In recent years we have become part of a project with the University for the recovery of ancient seeds, going so far as to sow exactly one century after the arrival of Grandpa Martino (1920-2020), the typical local variety Guà 113.
In recent years we have become part of a project with the University for the recovery of ancient seeds, going so far as to sow exactly one century after the arrival of Grandpa Martino (1920-2020), the typical local variety Guà 113.
Historical Information of Wheat Gua' 113 (ITA0340062)
This selection was obtained by Ricciarelli probably through a selection of Rieti. It was grown mainly in the Vicenza area and in the alluvial lands of the Guà, particularly in the Lonigo (VI) district. It was sought after by the market because excellent bread was obtained from its flours. Its characteristics were its earliness, good productivity and the quality of its flours.
The Guà 113 variety, together with the Piave and Canove varieties of soft wheat and an accession of large spelt, were included in 2021 in the experimental trials concerning the agronomic protocol of old wheat varieties being tested at the "Lucio Toniolo" experimental farm of the University of Padua. The Guà 113 variety was introduced on the recommendation of the project partner company, Molino Rachello, as it was considered to have interesting rheological and thus breadmaking characteristics.
The Guà 113 variety, together with the Piave and Canove varieties of soft wheat and an accession of large spelt, were included in 2021 in the experimental trials concerning the agronomic protocol of old wheat varieties being tested at the "Lucio Toniolo" experimental farm of the University of Padua. The Guà 113 variety was introduced on the recommendation of the project partner company, Molino Rachello, as it was considered to have interesting rheological and thus breadmaking characteristics.
Special flours for fresh pasta for self-production
In collaboration with a pasta factory in the Padua area, we manage to have a few sought-after packages of fresh pasta made from our own wheat for self-production.
We also produce on our farm dicoccum spelt (Triticum dicoccum), a variety of wheat or Triticum, a genus that includes several herbaceous plants belonging to the Poacea or Gramineae family (Graminaceae, in common parlance). The characteristics of dicoccum spelt are similar to those of durum wheat but unlike durum wheat, the grain of dicoccum spelt has lower amounts of gluten and contains higher mineral salt content.
We also produce on our farm dicoccum spelt (Triticum dicoccum), a variety of wheat or Triticum, a genus that includes several herbaceous plants belonging to the Poacea or Gramineae family (Graminaceae, in common parlance). The characteristics of dicoccum spelt are similar to those of durum wheat but unlike durum wheat, the grain of dicoccum spelt has lower amounts of gluten and contains higher mineral salt content.
Flavored Salt
For the past few years then we have begun to produce salt flavored with our own herbs, which we then sell to those who wish to add a touch of originality to their cooking.
The salt is created from whole grain salt with the addition of rosemary, sage, bay leaf and wild fennel.
The salt is created from whole grain salt with the addition of rosemary, sage, bay leaf and wild fennel.