The family farm is located near Rome, around 40 km from the centre, in Sabina, famous since ancient times for the production of extra virgin olive oil, which was transported to Rome using the navigation on the Tevere River.
Today there is a sheep farm, whose milk is taken in the dairy and transformed in cheese and ricotta. We work in a traditional way to produce fresh caciottas, primo sale and pecorino cheese of various seasoning, in addition to cheese flavoured with pepper, chili, truffle, thyme and rosemary.

We also have more than 5,000 olive plants of varieties Frantoio, Leccino and Pendolino. We don’t till the soil and the plants are fertilised exclusively by the grazing of the sheep. The harvesting is carried out between October and November and the olives are cold pressed on the same evening, to preserve the freshness. The oil produced is sold directly to consumers in 5, 3 or 1 litre tins or in the classic bottle of 0.75.
Within the Farm there is also a hen-coop with more than 100 hens bred in free-range, scratching about within the farm, fed with natural products and producing the eggs that we daily use to prepare your breakfast. Without forgetting swine, from which we produce exquisite salami for our aperitifs.

In Rome we encounter traces of a magnificence and a destruction that are both beyond our comprehension.

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Via Emilia, 88
00187 Roma

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