Ordering time! Stock up now or risk having to wait until next year! Can you imagine doing without your favorite do-good indulgence for a whole twelve months? more info...

Celebrate the Olive Harvest! Debra and Terry Hart have decided to alternate the annual Pornanino Olive Oil Party between two of their favorite places in Madison, WI. more info...

The Pornanino Extra Virgin Olive Oil Cookbook is out! It's on Blurb. You can preview it online, order it and have it delivered to your home in no time at all. more info...

Stay in splendor at an Italian castle Italy - This country is like the prettiest, most popular girl in high school. more info...
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The Voice-Tribune (USA, January 2nd 2014) Olive Oil Party  Culinary enthusiasts received a special holiday treat as Debra and Terry Hart held a tasting party for a brand-new custom-made olive oil at the home of Keith and Lisa Morley Dec. 19. The Lombardi family estate at Azienda Agricola Pornanino, producer of the olive oil, has approximately 4,000 olive trees in the Chianti area of Tuscany. Franco Lombardi's son-in-law Matteo Boggio Robutti has recently taken over the family's production operation and, with his wife Francesca, maintain a mostly American customer base for their special olive oil.

USA Today (USA, June 4th 2012) Stay in splendor at an Italian castle  Italy - This country is like the prettiest, most popular girl in high school. She wasn't necessarily the nicest person, but she didn't have to be. Everyone wanted to be in her orbit, regardless. (Pornanino's review at the end of the article)

Essence of Italy (USA, October 2010) Podere Pornanino For Tuscan Olive Oil  There's time to squeeze in another tale from the 2010 Summer Fancy Food Show at NYC's Jacob Javitz Center. I had the pleasure of meeting Francesco and Lia Lombardi, their daughter and son-in-law, who told me of their family business and the center of their lives: olive oil production at Podere Pornanino in Radda in Chianti.

Zester Daily (USA, July 22th 2010) Slow-Made Olive Oil  Talk about slow food. Sometimes it sneaks up on you and doesn't let go. That's what happened to Franco Lombardi, the retired civil engineer who'd worked building steel bridges in many of the world's hot spots -- "anywhere there was a war" -- and moved 28 times. He bought Pornanino, a rundown farm property in Chianti in the Tuscan hills, one of Italy's most sought-after and beautiful areas. There, employing the slow, patient method that Italians have used for centuries, they produce top-quality extra virgin olive oil from their own olive groves.

The Gazette (USA, February 28th 2007) Best olive oils are often hard to get, but Springs foodies soon have a chance. Last summer, the Colorado Springs cooking teacher took a culinary trip to Tuscany, met olive oil producer Lombardi, tasted the oil pressed from the olives grown on his land and began passionately spreading the word about his product.

The Ashai Shimbun (Tokyo, January 1st 2006)Qui Italia Book

Wisconsin Public Radio (USA, February 14th 2005) Franco Lombardi interviewed by Jean Feraca

Rockford Register Star (USA, February 14th 2005) In a valley believed to produce the best olive oil in the world about five miles south of Radda in Chianti, lives the Lombardi family on their farm Pornanino, where they host year round tourists in two beautiful restored stone barns. Franco Lombardi insists the finest extra virgin olive oils are those that have had the least contact with man or machine.

AZ TV (USA, February 14th 2005) Franco Lombardi on AZ TV in Phoenix

Washingtonpost.com (USA, January 26th 2005) Putting Olive Oils To the Taste Test  For our olive oil tasting, we selected nine bottles in different price ranges, deliberately avoiding house brands. Some are easily available, while others can be purchased at gourmet food stores, some farmers markets or on the Internet.

Post-Gazette.com (USA, May 7th 2000) I've been to my share of olive oil tastings, but none was more persuasive than a recent one at the Hyeholde Restaurant in Moon. The olive oil that Franco Lombardi and his family make on their farm in Tuscany may not be the only pure oil on the market, but it seems certain, from the care taken, that none could be more pure.

New Crops (Australia, July 12th 1999) [From the lead article in the Weekend Australian Review of May 22-23, 1999, written by Clare Pedrick; Telephone: 02 9288 2312; used with permission] Franco Lombardi represents a new breed of olive oil producer in Italy. He is anxious to protect the image of the product in the face of mounting doubts about the quality of some of it. He has an orchard of 4000 olive trees, all grown from saplings.

Reformatorisch Dagblad (The Netherlands, January 8th 1999) Wat er schuilgaat in Toscane - Door P.J. Vergunst De zon heeft het hoofd van Franco Lombardi meer dan gemiddeld gebruind. Aan een marmeren tafel,in de schaduw van het huis, vertelt de zestiger ondersteund door langzame gebaren over Toscane, zijn druiven en olijven zijn cypressen en kastelen, zijn stil- le stadjes en gezonde keuken.

The Sunday Times (England, September 20th 1998) In Tuscany for the olive harvest, JONATHAN FUTRELL finds himself led down a culinary trail, tracing the finest virgin oil in its progress from branch to table The only picking I like to do on holiday is sand, from between my toes, on a beach. In fact, whenever I come across handwritten signs, always on scrappy bits of cardboard, by the roadside, proclaiming "pick-your-own", I instinctively want to turn off and shake some sense into the scores of unpaid pickers bent double in the field. If God had intended us to spend our leisure time on our hands and knees, he would not have invented farmers.

Waitrose Food Illustrated (USA, September 8th 1998) Franco Lombardi is obsessed with purity. For him, the finest extra virgin olive oils are those that have had the least contact with man or machine. "We don't use tractors to harvest the olives because we might break some of the branches," says Franco. After talking with Franco, you get the impression that in his ideal world he would like to be able to turn olives into olive oil by magic, without them ever coming into contact with a human.
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