THE CHEESE
Raw milk from the goats, is processed into fresh robiola, spiced robiola (chives, oregano, chili pepper, etc.), semi-matured robiola, toma, ricotta, and tomini in oil.
Following the goat’s natural cycle, cheeses are produced only from March to November. In the winter months, in preparation for calving, the goats no longer produce milk.
Only the toma cheese remains silently in the cellar to mature.

THE MEAT
In winter, the multifunctional laboratory is dedicated to the preparation of pork and goat sausages, meat salami, potato salami, coppa, bacon, cotechino, mocetta, and almost all of it is used on the farmhouse tables.

GARDEN AND FRUIT
Within our farm we grow vegetables, herbs, and fruit, all intended to be processed by the kitchen, for our farmhouse table.
With respect for nature we try to use only natural products against pests, because after all we are what we eat.

HONEY
At our facility you can enjoy some excellent Acacia honey, produced by the bees that dwell in the woods surrounding the farmhouse. In the spring and summer season you can find them drinking at the stone fountain sel our farmhouse or see them at work on some beautiful flowers.