“I need to know where food comes from.
I need to immagine the hands that have grown,
worked and cooked what I eat.”

Carlo Petrini creator of Slow Food

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The experience of the Farm Di Tria is grounded in the Alta Murgia,
a territory rich in history, culture, and gastronomic excellence.

Fresh, local and seasonal produce frozen just harvested

The cultivated fields, located near the farm, allow the part from products “from farm to fork”: to collect processed products and keep them fresh with rapid freezing. The care of the autochthonous, strictly seasonal specimens transforms the products into recipes and dishes for the Food Service.

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Between gardens, woods and aromatic herbs

Di Tria’s family was born in the picturesque landscape of Minervino Murge. Since the beginning, the love for the ground brings to the birth of a growing and well-established traditional farm. The di Tria Farm and Company was then born, in 1991, between Minervino Murge’s hills, rural lands and surronded by aromatic grass. Around it there was a blooming vegetable garden with courgettes, peppers, cabbage and the typical “cime di rapa”. Di Tria Antonio’s farm and the love for the ground moves him to grow a typical and exclusive product in the Murge’s land: the cardoncelli mushrooms. Isabella, Antonio di Tria’s daughter, sharing the same passion of his father, decides to carry on his work. And she does that in the best way ever, helped by her experienced husband Dino, who has worked for years in the hospitality field.

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