Up on the farm

Agriturismo L’Oasi del Rossese

Way, way up:  A precarious auto journey slowly, cautiously climbing a skinny, twisty road.  We passed a few houses clinging to the hillsides, others hiding below the road down treacherously steep lanes.  Lots of overgrown vegetation all around.  More curves, hairpin turns, and more of each  

This was rough, remote terrain in Italy’s Liguria region above the Mediterranean.  I was driving, and hoping we would not meet a car coming in the opposite direction. I am not skilled at driving in reverse, and this road was barely wide enough for two vehicles.   How much farther?  I was nervous.  Did we miss it?

Alas, a small sign.  “ L’Oasi del Rossese,” our destination, an agriturismo above the town of Dolceacqua.  Agriturismo is a combination of the word for “agriculture” and “tourism” in Italian.  Agriturismi (plural) offer farm stay vacations and are very popular in Italy.  In addition to lodging, most offer meals featuring local specialties, often made with products from the farm.

Bob, Steve and Yoshie.

Farm hostess Marinella greeted us and showed  us to our rooms.  My brother Steve and sister-in-law Yoshie from Colorado were with us. First order of business was a welcome  coffee and cookies on the terrace overlooking deep green valleys, mountains and the Mediterranean in the distance.  Sadly, we had no sun to enhance the views.  Even with overcast clouds, it was splendid.

We heard English at a long table under a wall of balloons.  A group was celebrating a birthday.  I got up to take a photo and one of the gentlemen stopped me.  “I think I know you.  Are you a member of BA (British Association of Menton)”?   Yes.  We sat with Wayne and his wife Veronique, who was celebrating her 60th birthday, at a BA luncheon not long ago.   It was Veronique who told me about this agriturismo.  They have a farm nearby.

Marinella, husband Nino and son Stefano harvest grapes and olives on their 7,000 square meters of terrain.  The main farm product is wine, Rossese, hence the name, Oasis of Rossese, the noted red wine of Dolceacqua which we enjoyed with dinner.

Nino, Jordan (named after Michael Jordan), Stefano and Marinella.

We were hoping to see farm animals.  Their livestock consists of chickens and rabbits.  I did venture down to the chicken coop and rabbit hutch. The bunnies were big and beautiful.  I hated to think of their future.

Rabbit, Coniglio alla Liguria, is a local special and often served here.  Steve announced he would not eat it if it was to be our dinner. Luckily it was not, although I would have indulged.  The French are also fond of rabbit, and I prepare it occasionally. 

Yoshie and Steve hiked to the village of Perinaldo.

Food is a big attraction at agriturismi.  Our dinner was a never-ending, multi course feast.  Italian meals begin with antipasti. One after another, Marinella served us five different antipasti dishes:  Tomatoes with fresh sheep cheese, a slice of bruschetta, a frittata of zucchini and peas, stuffed zucchini flowers, and a tasty a slice of torte made with tiny fish from the Med.  This was followed by the pasta course, ravioli burro e salvia (ravioli stuffed with sage) – all homemade.  Instead of rabbit, for the main course we had both roast pork and goat with fagioli (white beans). The latter was our favorite. Dessert:  a strawberry tarte.  Plus, a bottle of Rossese.

Rossese (red wine) display in Dolceacqua

Marinella cooks, all from scratch. Nino lends a hand, stuffing the ravioli. They have a large vegetable garden, in addition to the chickens and rabbits, to supply the products for her cooking.  Stefano and Nino care for the grapevines and olive trees.  Stefano also makes the wine. Their production of both olive oil and wine is limited.  They only sell to guests and a few local clients.  

“People are happy here,” said Marinella.  She did admit that the first time is difficult due to the seemingly endless, challenging trek up the mountain. It is only seven kilometers, but they are long and very slow.  Many French come for the day from Nice just to eat, she said.   In August they have guests from Sweden, Denmark and Germany.

Dolceacqua, photo by Yoshie.

Agriturismo began in Italy in the 1960s when small farmers were struggling to make a profit.  Some abandoned their farms and went off to work in cities.  However, agricultural traditions are sacred in Italy.  In 1973 an official agriturismo farmhouse designation was created to help prevent farmers from abandoning their farms, and to offer tourists a farm stay so they could learn about rural life.

In some regions, but not all, farmers need a license to take part in agriturismo. We have visited nearby Dolceacqua many times.  Every time it seems there are more “agriturismo” signs on houses in the village.   What do they have to do with farms and agriculture?

Steve explores the Dolceacqua old town.

According to a spokesperson at the Dolceacqua tourist office, to be considered agriturismo they must show documents to prove they have land and crops.  Of course, many may have such up in the hills. But all of them?

Marinella tells me that today many agriturismo are just Bed and Breakfast accommodations and have nothing to do with agriculture.  I asked Arabella, my Italian friend with whom I study Italian. 

“E una giungla,” (It’s a jungle), she explained.  In Italian the expression refers to situations when laws are not respected, everyone does whatever he/she wishes  … a bit like Italian drivers.

Agriturismo breakfast — Bob, me and Yoshie. No one looks very happy, but we were very happy. The farm and surroundings are a treat.

AZ Agrituristica, L’Oasi del Rossese de Zullo Stefano, Loc Morghe, 18035 Dolceacqua, Italy, Tel. xx 39 347 8821298.

http://www.agriturismo.farm/en/farm-holidays/liguria/loasi-del-rossese-dolceacqua/33419 Double rooms with breakfast, 60 euro per night. Multi course meal with wine, 30 euro per person.

Siesta in Dolceacqua

If not a Tales and Travel follower, please sign up here. Don’t miss future posts.

Feel free to comment. Click on link below.

20 thoughts on “Up on the farm”

  1. Wonderful description!- am already hungry as it is obviously so authentic and Ligurian!- sounds and looks from your photos a great place to go and stay a weekend -price also! Really interesting-as Liguria so varied up in the hills -hate the roads but what a delightful reward !

    Liked by 1 person

    1. Thank you Angi, for your comments and becoming a talesandtravel follower. It is a lovely place, as are the Ligurian hinterlands. There are many hidden gems up in those hills, but getting there is a challenge. I am not fond of the roads, but have mustered up the courage to go for it.


  2. What a delightful post. It made me homesick for Europe, especially Italy and brought back wonderful memories of our many trips together. So good to see pictures of you and Bob. Looking good! Many thanks for sharing your adventures. Is Steve still in Boulder? So glad he and his wife were able to visit. Love, Kathy and Bob

    Liked by 1 person

    1. It is always good to hear from you, Kathy. I hope all is well chez nous. Yes, We did have some good times together. And Yes, Steve is retired and still in Boulder. He is committed to Colorado.


  3. Hello Leah,
    We really enjoy Tales & Travel- especially this one. It looks/ sounds fabulous and has inspired Joanie and I to consider visiting that area of Italy- maybe someday! Great to see photos of you, Bob, Steve and Yoshie. Joanie has an aunt and cousins in Torino so perhaps we can do an Italian tour!

    Liked by 1 person

    1. Great to hear from you cousin Stew. Yes. Do plan a. trip to Italy and to see us. We are just 20 minutes from the border. Don’t put it off. It would be wonderful to see you.


  4. We toured the Ligurian peninsula 30 years ago and the road was really hazardous. A lot of it gravel. It was interesting to see it but I would travel by train from village to by train which goes safely through tunnels. We discovered this at end.

    Liked by 1 person

    1. There are no trains to the most interesting places. I am getting accustomed to the roads. it is probably a lot better than it was 30 years ago for sure.


  5. A lovely story and amazing photos, as always. I love my life in France but there’s always a little part of me that wishes that, twenty years ago, we’d chosen to buy a house in Italy rather than Provence! I so agree about the bunnies – I don’t eat meat any more but that’s by choice rather than principle. I’m not evangelical about it and agree with Lynn that it’s a very personal decision. I cook casseroles for Rod but just have the vegetables. XX

    Liked by 1 person

  6. You’ve created a lovely escape from the daily routine for all of us. Really enjoyed this read. As for the choices about what we eat and don’t eat, it’s so personal and I have come to respect all the choices others make because they show that we are capable of thinking ethically about our food. That said, when choosing meat (which I rarely eat anymore), my criterion is sentience not cuteness, so, for me, rabbit OK, pig & octopus not OK. We all draw our lines differently and that’s fine.

    Liked by 1 person

    1. Thank you Lynne. I am glad you enjoyed the post. I agree with you and Gilla. Food is a personal choice. We don’t eat that much meat, but lots of fish. You alerted me on Octopus, which I avoid. Evelyne told me of her experiences with pigs in the slaughterhouse. Dreadful. I try to avoid pork, too., But, to each his own.


  7. Agree with my brother Steve I wouldn’t have wanted to eat the rabbit.
    As a way to have more of an experience and understanding of Italy the Agriturismi.

    Liked by 1 person

    1. Hi Tobi. I feel I know you, thanks to Steve. it is rewarding to know you like my blog. I hope we will meet someday. Let me know if your travels brings you to southern France.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: