The farm is located in Cave, a small community at the foot of the Prenestini hills.
At the beginning of the century, the property occupied over 200 hectares of land, which decreased with time, mainly due to the expansion of the neighbouring town.
Today, the farm occupies 25 hectares of land, of which 6 hectares are used for the farm.
The most important activity today is sheep farming, particularly Sicilian and Sardinian sheep, from which we manually obtain milk with a high organolectic quality, which is also due to the exclusive use of home-grown products for the animal’s alimentation, including barley, maize, hay and natural pastures.
The traditional “transumanza” (sheep migrations) is used in our sheep farming, where during the summer period, the flocks are taken to the neighbouring hills, Rocca di Cave, to an altitude of 900 meters above sea level.
We also breed certain races of bovines, such as the famous “Chianina”, “Podalica” and “Maremmana” races, wild or semi-wild, as well as a small some pure race “Amiata” donkeys.Some horses and some mules complete the panorama of the farm animals we breed. We have been trying the production of jenny milk, considered for centuries as being the most similar to mother’s milk, used for children suffering from allergic pathologies.
Our bees (of the “Ligustica Mellifica” species), allow us to produce an excellent Acacia honey,.Castagno honey and Millefiori honey, each with its own characteristics, peculiarity and flavor.
Hens, pullets and rabbits, all free-range, give our recipes prepared in the restaurant a unique ancient flavor.
The extremely flavorful eggs, make our home-made pasta as delicious as our grandmothers recipes.
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Cheeses
Our sheep’s cheeses, such as caciotta romana, ricotta, pecorino or primo sale, are all home-made.
The milk, generally, obtained by hand, is filtered, then conserved at a controlled temperature. It is then poured into a huge copper pot known as a “paiolo” and heated to about 37E C.
At this point, after the milk has coagulated, the curd is cut into pieces and reheated to obtain a cooked or semi-cooked pressed paste.
The following operation consists in forming, by means of extracting the curd from the top and distributing it into various moulds.The remaining whey is heated to approximately 80E C and used for the production of ricotta cheese, which is also made by hand.
Ricotte and caciotte cheeses are kept cool while the mould cured cheeses are salted and left for a certain |
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Honey production
Honey is produced once or maximum twice a year, considering the main botanic varieties such as robinia and secondly polyfloral, which give the honeys of our territory during the months of June and July in particular.
Primarily, the frames are extracted from the hives and transported for the extraction of honey from the cells. The honey is removed by centrifugal force in manual or electric extractors. collecting crude honey in various food containers.
The honey is hand filtered, pouring it into and conserving it in stainless steel containers for maturing the honey.
The honey is then put into glass jars with screw-on lids.
Farm Productions for Sale
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Baby lamb
Baby lamb
Lamb
Mutton
Chicken
Rabbit
Caciotta
Primo sale
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€
€
€
€
€
€
€
€
|
12.00
11.00
10.00
5.00
8.00
8.00
9.00
10.00
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kg
kg
kg
kg
kg
kg
kg
kg
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Pecorino
Ricotta
Ricottine
Ricottine salate (salted)
Castagno honey
Millefiori honey
Acacia honey
Extra virgin olive-oil
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€
€
€
€
€
€
€
€
|
12.00
5.00
3.00
4.50
6.50
6.50
7.00
7.00
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kg
kg
cad.
cad.
kg
kg
kg
ml 0.750
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