The Farm
in a splendid location on the Sorrento peninsulaThe farm, situated at 420 m above sea level, in a beautiful natural setting overlooking the Sorrento peninsula, consists of various buildings and is surrounded by about 14 hectares of land, partly cultivated with olive groves, vineyards and vegetable gardens, and partly wild with chestnut woods.
There are numerous activities: a very large area is occupied by olive trees, and where the soil is drier, we find vineyards. Then there’s the area for poultry: chickens, turkeys, ducks, geese, rabbits, and Margherita, our cow. In the chestnut woods, you have the opportunity to take walks and observe nature. In the area closest to the buildings and rainwater cisterns, we find vegetable gardens, a corner for aromatic plants, and trees of “ancient fruits” such as sorb apples, jujube, and centuries-old strawberry trees.
The land and its fruits
in a splendid location on the Sorrento peninsulaThe birthplace of Provolone del Monaco
One of the hypotheses about the origin of the name “Monaco” (Monk) for this provolone is linked to the ancient Camaldolese hermitage of Astapiana.
According to some, the particular processing of provolone was born here, and the hypothesis seems plausible since the monks were the only ones who could have the technical knowledge necessary to transform milk into cheese intended for long aging.
A legend tells that the friar dedicated to cheese production fell in love with a young widow and suddenly left the convent. As he left the sacred walls, he took with him the secret of provolone processing, which allowed him to live with the family he had built in the meantime (source: Antonio Caccaviello, Il Provolone del Monaco DOP, Edizioni dell’Ippogrifo).
This hypothesis might find possible confirmation in the tombstone, now preserved in the main guesthouse gallery, which, dating from the cheesemaker monk’s escape, prohibited women from entering the monastery enclosure and established that, in case of non-compliance, the penalty was excommunication.
The dream now is to restart the dairy cow breeding and resume the production of the famous Provolone, right in the environments that saw its birth.
In the meantime, we will be happy to let you taste the Provolone del Monaco PDO, produced by the best dairies in the Lattari Mountains.
The Extra Virgin Olive Oil Penisola Sorrentina PDO
The olive grove of Astapiana has its roots in the 1600s, when the white friars of the Camaldolese order stopped on this plain and planted the first olive saplings.
The ancient vocation of this land still lives today thanks to Giovanna, a descendant of the pioneer Duke Luigi Giusso, who, after various events of the last centuries, has started the process of requalifying production and improving the quality of the oil, thanks also to projects from the Campania Region and the collaboration of skilled agronomists.
Giovanna’s passion and tenacity have borne fruit since 2005, when, with the first production of extra virgin olive oil, the recognition of the PDO Penisola Sorrentina mark also arrived, and attention focused on the monovarietal product, pure Minucciola.
Other Farm Productions
At Astapiana we produce Melannurca Campana PGI, Sorrento Walnut PGI, Neapolitan Persimmon PGI, Sorrento Lemon, Sorrento tomato, Cima di Viola eggplant, long Naples pumpkin, Neapolitan friariello broccoli, Limoncella apple, and Campanian Mortarella hazelnut.
Vegetables and fruits ripened in the warm sun which, following ancient recipes, are transformed into tasty preserves in oil and delicious jams.
The Educational Farm
Astapiana preserves the dialogue between tradition and future, bringing young people closer to nature. Today, the connection with the countryside, animals, and natural environments is often distant and filtered, which is why the project of schools on the farm was born. Spending a day here offers young people a direct experience to understand the link between agriculture, environmental protection, and healthy eating.
The basic educational-training path begins with a visit to the farm, with particular attention given to the cycle of nature, intelligent waste management, and the discovery of the fruits of our land and traditional flavors.