The centuries-old Baccichetti farm encompasses about 33 hectares of land under its ownership; it has been tending its land in the area of Ceneda di Vittorio Veneto, in the foothills of Treviso, for several generations.
For several decades it has been cultivating olive trees on the slopes of the San Paolo hill from which it produces, at its own farm oil mill, an extra-virgin olive oil of unquestionable quality that has recently been recognized as an excellent product of Italian-ness by a famous chef in Tokyo.
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