Press release

Corriere della Sera DOVE

(Italy, March 23rd 2016)

Ritorno in Chianti: 20 (buoni) motivi per riscoprirlo

Non di solo vino… Considerato i fratellini minori dei vigneti, in Chianti gli uliveti non sostituiscono quasi mai i filari di vite ma, semplicemente, li accompagnano. Non succede così alla Fattoria Pornanino dove i quasi 40 ettari della tenuta sono interamente coltivati a Frantoio, Pendolino, Moraiolo e Leccino, senza uso di pesticidi o fertilizzanti chimici.


(Korea, December 10th 2016)

Maya’s Home

Pornanino Extra Virgin Olive Oil unveiled to korea. Thank you Maya (Grace Song) for sharing our name in your country, for the nice words and for the beautiful photos.

Fox news

(USA, June 30rd 2015)

Don't get burned: How to spot fraudulent olive oil

America's appetite for olive oil is on fire. Lauded for its taste and health benefits, U.S. demand for olive oil is up about 20 percent since a decade ago. In 2013, the U.S. imported about $1.1 billion worth of olive oil from around the world, with nearly half of that coming from Italy alone. So where better to learn about the oil than Tuscany. Italian olive oil producer Matteo Boggio Robutti and his wife Francesca are co-owners of Azienda Agricola Pornanino, an olive oil farm in the Chianti region of Tuscany. In an area known more for their wine, Robutti’s operation includes 4,000 olive trees and welcomes the public to his property to learn more about olive oil.

WTTW Chicago Public Media

(USA, May 16th 2015)

Dream of Italy

With its mesmerizing landscapes, rich artistic treasures, deep ties to the past and warm people, it is no wonder that Americans Dream of Italy more than any other destination in the world. Join Italian travel expert Kathy McCabe, editor of the award-winning travel newsletter Dream of Italy, as she explores six diverse areas of Italy in six episodes. Meet Italy's colorful locals - chefs, artisans, historians - who are deeply connected to their land, carrying on and preserving the traditions of their ancestors. Dream of Italy is directed by Dakkan Abbe who created the public television series, Inside the Tuscan Hills.

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

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

(Japan, January 1st 2006)

Qui Italia Book

Pornanino Extra Virgin Olive Oil unveiled to Japan. Thank you Tania Kadokura for sharing our name in your beautiful country.

Wisconsin Public Radio

(USA, February 14th 2005)

Franco Lombardi founder of Pornanino interviewed by Jean Feraca

Rockford Register Star

(USA, February 11th 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.


(USA, February 7th 2005)

Franco Lombardi on AZ TV in Phoenix

The Washington Post

(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.

Pittsburgh Post-Gazette

(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)

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

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.