Among the gentle hills of Romagna, Valconca has for centuries welcomed the precious fruits of olive trees: olive oil. Located between the provinces of Rimini and Pesaro-Urbino, it combines fertile land and an ideal climate, thanks to its proximity to the sea and the hills that protect it from harsh weather. This makes it a territory particularly suitable for olive cultivation, not just in Valconca but throughout Romagna, where the art of olive oil continues to define the tradition and taste of the region.
Easter in Cattolica is one of the best opportunities to get in touch with the heart of this territory and savor the different nuances of a unique product—genuine, high-quality olive oil.
Numerous events dedicated to extra virgin olive oil await you, including tastings, masterclasses, show cooking, creative workshops, and meetings with local producers.
Discover the history of this product on a journey through flavors and knowledge!
The art of olive oil in Romagna: from antiquity to the Renaissance, and into the 20th century
The art of olive oil in Romagna has its roots in antiquity, when the inhabitants of these lands discovered the precious qualities of the olive.
The earliest records probably date back to the Roman period, when the spread of agricultural techniques favored the expansion of olive cultivation in various regions of central Italy.
However, it was during the Middle Ages that olive cultivation and oil production began to solidify as established activities. The territory was dominated by powerful noble families and monasteries that owned vast tracts of land, on which the first olive groves dedicated to oil production were developed—essential both for cooking and medicinal uses.
During the Renaissance, olive oil production in Valconca grew in economic and social importance. Olive oil became not just a valuable food, but also a commodity for exchange and an important element of social life. Production techniques remained manual and rudimentary, but the quality of the oil produced in the hills of Valconca began to be recognized even in surrounding areas.
Starting from the 20th century, the olive mills of Valconca underwent a true transformation, evolving from artisanal businesses to small enterprises, though manual harvesting and a focus on quality remained central.
Olive mills: an artisanal production preserved over time
Many olive mills still preserve artisanal production methods, such as the use of stone mills, which allow the flavors and aromas of the local olive groves to be preserved—a perfect combination of past and future. Here, traditional craftsmanship meets modern technology, enabling the production of extra virgin olive oil of the highest quality. Each drop of oil is the result of a careful process that respects the environment. Every tasting encapsulates the strength of the land and the ancient knowledge of master millers. An oil recognizable for its golden-green color, fruity aroma, and intense, rounded flavor.
And so, the view descending from the olive hills of Romagna follows a path that stretches all the way to the sea, passing through the heart of the city.
We await you in Cattolica for three days dedicated to this unique product of the Romagna hinterland!