What our guests are saying about Castellare di Ugnana... “Your estate is outstanding, your furnishings and décor are exquisite, and the setting magnificent” |
Roberto M.M. Zecca Biography |
In 1995, Roberto returned to the Bay Area to pioneer his new profession on California soil. His idea to combine olive oil making with the restaurant business was totally unique, and today Frantoio retains its distinction as the only restaurant nationwide with a state-of-the-art working olive oil press. In 1996, Roberto was elected to the California Olive Oil Council Board of Directors and founded the first panel of tasters in the U.S. under the regulations of the International Olive Oil Council in Madrid, Spain. That same year he attended a course for professional tasters in Imperia, Italy at the O.N.A.O.O. (Italy’s National Institute of Olive Oil Tasting) and graduated as the first American Panel Taste Leader to be certified by the IOOC. In 2000, Roberto was elected President of the California Olive Oil Council. His perseverance and expertise also earned him the title of Chairman at the world’s largest olive oil competition held at the Los Angeles County Fair from its inception in the year 2000 to 2005. In 2006, after 10 years of serving on the California Olive Oil Council Board of Directors, Roberto retired and received the Pioneer Award, the highest honor granted in the industry, in recognition of his contribution and role in forging the California olive oil renaissance. Today, Roberto lectures worldwide and continues to be an ambassador in this field. Roberto M.M. Zecca
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In 1989, following a successful twenty- year career as an international banking executive, Roberto Zecca and his wife Christine purchased Castellare di Ugnana in the Chianti region of Tuscany. Over the next four years, they dedicated their time to restoring the 100-acre property including several 11th century medieval structures and an ancient olive orchard of more than 1,250 trees. Roberto quickly became an expert in “Olivicultura,” learning the latest harvesting methods, organic farming and cold pressing techniques and began bottling his own Tuscan extra-virgin olive oil.