The farm is located within the Roman Countryside, between Bracciano and Anguillara Sabazia, and is specialised in the production of fresh, aged and Ricotta Romana PDO cheese from ewe’s milk coming exclusively from own herd. There are about 1,500 sheep of the Sardinian breed, registered in the National enealogical Book, left to pasture in a wild state; during the summer period, they carry out a transhumance to the Latial Apennine. The fresh milk, collected daily, is immediately transformed into Pecorino cheeses, still using traditional techniques and without the addition of any preservatives, colorants or anti-mould agents.