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Castello Monte Vibiano

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Castello Monte Vibiano

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Tradizione e innovazione: parole chiave dell’Azienda, da secoli proprietà della famiglia Fasola Bologna. Cantina visitabile su prenotazione. Vendita diretta.
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Tradizione e innovazione: parole chiave dell’Azienda, da secoli proprietà della famiglia Fasola Bologna, produttrice di vini ed olio d’oliva. Dal 2003, con la guida dell’enologo Attilio Pagli,
è stata rinnovata la linea dei vini, creando prodotti di altissima qualità e tipicità, coniugando moderne tecniche ed attenzione
per l’ambiente, ottenendo la Certificazione Ambientale ISO 14064 come prima azienda a “Zero emissioni di CO2”. L’Eco Tour è una nuova emozionante esperienza attraverso cui, a bordo di jeep elettriche, gli ospiti possono esplorare vigne e oliveti dell’Azienda e condividerne la bellezza. Vendita online.

17/10/2026

“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo welcomes chefs from all over Europe into his kitchen to cook their refined recipes together, which take on an exclusive flavour thanks to our Vibianini, concentrated in taste and quality.

This week's recipe is a delicious dish prepared by chef Klemens Gold from Rau – Nature-based Cuisine (Austria).

Malberg Artichoke and Monte Vibiano
A moment of happiness in which all the efforts of summer finally pay off. An imperial artichoke, one might think it reserved for the nobility. Dry, without any fruitiness, yet warm in feeling. We give the artichoke what it does not possess on its own. The tomato broth brings fruitiness and a gentle sweetness; it is this contrast that defines the interplay. Our artichokes come from Stefanie Theuringer, a Demeter-certified farmer from the Burgenland. The name Malberg Artichoke comes from a really good friend.

INGREDIENTS for 4 people

1. For the artichokes
3 kg artichokes
1 l tomato water
20 g corn starch
Bay berries
Bay leaf
Mustard seeds
Mace
White pepper to taste
Lemon juice
Water
Crystalline citric acid

2. For the oil
300 g chives
50 g parsley
250 g Castello Monte Vibiano
extra virgin olive oil
8 g salt

3. For the cheese emulsion/sauce
250 g water
250 g grated Parmesan
1 l oil

VIBIANINO OIL PAIRING
The single-dose Castello Monte Vibiano extra virgin olive oil was selected for its fresh, unfiltered character, expressing the purity of the estate’s local cultivars. Its vegetal profile naturally complements artichoke, enhancing the dish’s herbal nuances and sense of terroir.

Chef .gold
Restaurant .nature.based.cuisine
In collaboration with
Plates partner

15/10/2026

Just a few kilometres from Monte Vibiano, Cerqueto di Marsciano is one of those small Umbrian villages where history is still part of everyday life. Its origins date back to the 12th century, when a circular castle stood here, possibly giving the village its name. Despite centuries of battles and sieges, Cerqueto has kept much of its medieval character, with narrow streets, old stone buildings and beautiful views over the surrounding hills.

There’s more to discover here than you might expect. Inside the Church of Santa Maria Assunta, you can admire Saint Sebastian, a painting by Perugino dating back to 1478, as well as the remains of Blessed Giacomo da Cerqueto. It’s a small village with a surprisingly rich history, and one of the many places around Monte Vibiano that make this part of Umbria so special.

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13/10/2026

This is the time of year when garlic goes into the ground. Clove by clove, we plant it in the soil and let nature take its course over the coming months. It’s a simple ingredient, but one that brings so much character to the kitchen. And for us, it has a special place in two of our favorite products.

Garlic is the star of our Vibianino Garlic Dressing, with its rich, unmistakable flavor, and also one of the ingredients that gives our Vibianino Pesto Dressing its delicious Mediterranean taste. Two different ways to enjoy an ingredient we love, from the fields of Monte Vibiano to your table. 🌱🧄

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10/10/2026

“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo welcomes chefs from all over Europe into his kitchen to cook their refined recipes together, which take on an exclusive flavour thanks to our Vibianini, concentrated in taste and quality.

This week's recipe is a delicious dish prepared by chef Veselin Kalev from Roots (Bulgaria).

Trahana, pumpkin, snails, cheese, walnuts
Trahana is a traditional Bulgarian fermented food made from flour or cracked wheat mixed with yogurt or sour milk, then dried for long storage. Cooked into a thick soup or porridge, it is a staple of Bulgarian rural cuisine, valued for its nourishment and cultural significance. This dish reinterprets that tradition through my own perspective.

INGREDIENTS for 4 people

1. For the trahana
320 g trahana
12 pieces snails
200 g Parmesan
120 g sheep cheese
120 g goat cheese
120 g cow cheese
80 g fresh cow cheese
12 pieces walnuts
400 g pumpkin (for baking)
400 g pumpkin (for cream)
100 g marinated pumpkin
100 g sugar
90 g butter
Chilli Dressing

2. For the sauce
100 ml cream
100 g shallot
Garlic to taste
100 ml vegetable broth
50 ml dry white w**e
Castello Monte Vibiano
extra virgin olive oil to taste
Salt to taste
Pepper to taste
Coriander seeds to taste
Fennel seeds to taste
100 g butter

COMPOSITION AND PLATING
Heat the cooked trahana in a pan with a little vegetable broth. Add the pumpkin cream, Parmesan and a little butter and mix until homogeneous. Place on a plate, decorate with marinated snails and caramelized walnuts. Spice the sauce with some Chilli Dressing and pour it all over. Finish the cubes of roasted pumpkin with a burner and place them on the plate.

Chef
Restaurant
In collaboration with
Plates partner

08/10/2026

Someone doing the work that everything else depends on. Preparing the soil, taking care of it, getting it ready for what comes next. It may not be the most visible part of farming, but it’s where every season really begins.

At Monte Vibiano, good results start long before the harvest. They start here, with time spent in the fields, careful preparation and the experience to know what the land needs. Because what we enjoy at the end of the journey always starts with the work that comes first.

06/10/2026

There’s something about sesame that can turn even the simplest dish into something a little more interesting. Vibianino Sesame Dressing combines EVOO with the warm, toasted notes of sesame, adding character without covering up the other flavors.

Try it with sushi, poke bowls, grilled vegetables, salads or even a simple plate of rice and fresh ingredients. Just a few drops are enough to give your dish a different twist — easy, tasty and ready whenever you feel like trying something new.

03/10/2026

“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo welcomes chefs from all over Europe into his kitchen to cook their refined recipes together, which take on an exclusive flavour thanks to our Vibianini, concentrated in taste and quality.

This week's recipe is a delicious dish prepared by chef Cyril Freudiger from Auberge de Bogis Bossey (Switzerland).

Chocolate, basil olive oil crémeux, refreshing lemon touch
A refined dessert combining the intensity of chocolate with the aromatic elegance of a basil olive oil.
Lemon adds a refreshing touch, while the textures of the crémeux and the crumble play on contrast.
A tribute to the harmony between chocolate, citrus and olive oil.

INGREDIENTS for 4 people

1. For the chocolate crémeux
125 g milk
80 g cream
50 g egg yolks (≈ 3)
20 g sugar
80 g 70% chocolate

2. For the basil olive oil crémeux
225 g cream
45 g egg yolks (≈ 2.5)
25 g sugar
2 g gelatin 200 bloom
10 g Basil Dressing

3. For the chocolate crumble
250 g flour
300 g sugar
300 g butter
100 g melted 70% chocolate

4. For the sweet olive oil vinaigrette
10 g egg yolk (≈ 0.5)
50 g honey
180 g extra virgin olive oil
5 g Basil Dressing

5. To garnish
Candied olive leaves to taste
Sweet candied olives to taste
Lime zest to taste

VIBIANINO OIL PAIRING
The Basil Dressing brings freshness and a long, elegant finish to the dessert, lightening the intensity of the chocolate. The Balsamic Vinegar Dressing is used sparingly to break the sweetness and prevent the dessert from feeling heavy.
Together, these products create a dessert that is harmonious, fresh, and perfectly balanced.

Restaurant
In collaboration with
Plates partner

01/10/2026

Just a few kilometres from Castello di Monte Vibiano stands the Castello di Migliano, overlooking the Fersinone Valley from a place that has marked the border between territories for centuries. Its documented history goes back at least to 1328, and over time the castle became closely linked to the Counts of Marsciano. One of its best-known figures was Antonio da Marsciano, born here in 1429, who became one of the renowned military captains of his time.

Parts of the old medieval fortress can still be seen today: the noble residence, sections of the walls and three towers. Around them, the landscape quickly takes over. The deep Fersinone Valley, its woods, streams, old paths and traces of mills and ancient settlements make Migliano a place where history and nature are still closely connected. So close to Monte Vibiano, and yet with a story and character entirely of its own.

29/09/2026

Fresh, zesty and simple. Vibianino Lemon Dressing brings together extra virgin olive oil and the bright taste of lemon, adding just the right citrus note without covering the flavours already on the plate.

It’s at its best used raw, just before serving: a few drops over grilled fish, vegetables, salads, carpaccio or a simple bruschetta. No cooking, no complicated recipes. Just a fresh finishing touch that makes a difference. 🍋

26/09/2026

“Vibianini in the kitchen” means cooking gourmet dishes in a few simple steps. Lorenzo welcomes chefs from all over Europe into his kitchen to cook their refined recipes together, which take on an exclusive flavour thanks to our Vibianini, concentrated in taste and quality.

This week's recipe is a delicious dish prepared by chef Nicolai P. Wiedmer from Eckert (Germany).

Spring onion nori roll with deep green curry & spinach cream
The green mosaic.

INGREDIENTS for 4 people

1. For the spring onion nori roll
2 bundles spring onions
(approx. 14-16 stalks)
2 sheets of nori
2 tbsp. Sesame Dressing
1 tbsp. nori powder (or finely crushed
roasted nori)
Salt to taste

2. For the deep green curry sauce
1 small shallot, finely sliced
1 tbsp. neutral oil
1–2 tbsp. green curry paste (to taste)
250 ml coconut milk
Juice of ½ lime
Zest of ½ lime
15–20 basil leaves (generous amount
for a vibrant colour)
1 small handful spinach (for extra
greenness)
Salt to taste

3. For the spinach cream
150 g broccoli florets
200 g fresh spinach
50-80 ml water (add gradually)
Salt q.b.

4. To garnish
A handful of baby spinach

VIBIANINO OIL PAIRING
I chose the Sesame Dressing because the combination of soy sauce and balsamic gives it a depth reminiscent of a light ponzu. Its savoury, gently acidic character pairs beautifully with the spring onion and enhances the flavours of the green curry and spinach. The toasted sesame notes tie everything together, adding warmth and balance to this vibrant, aromatic green dish.

Chef
Restaurant
In collaboration with
Plates partner

Indirizzo

Mercatello/vocabolo Bocca Di Rigo
Marsciano
06072

Orario di apertura

Lunedì	10:30 - 19:30
Martedì	10:30 - 19:30
Mercoledì	10:30 - 19:30
Giovedì	10:30 - 19:30
Venerdì	10:30 - 19:30
Sabato	10:30 - 19:30
Domenica	10:30 - 19:30

Telefono

+390758783386

Sito Web

https://www.montevibiano.it/

Notifiche

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