Cattani Farm

The Cattani farm was born in 1949 from an idea of Gino Cattani,

over the years it has grown more and more and currently operates in various sectors.

The company covers an area of about 250 hectares of property, on which sheep, goats, pigs, cattle, and horses are raised.

In addition to forage and pastures, organic wheat and seeds of various kinds are produced and cultivated, which have the primary purpose of balancing the diet of the farmed species.

The technological methods, the various machinery used for planting and harvesting, and the compliant biological method, make each product optimal.

The seeds are also sold outside to consortia and private individuals. Several plots and territories are rented, given the great need for livestock, and are located in various areas.

In spring, part of the cattle are transferred to the pastures of the Reatine mountains, at an altitude of 2000 meters, respecting the traditional transhumance which is the symbol of an optimal flock.

F.lli Cattani Farm

The transformation of the milk has been taking place in the dairy owned for about 20 years, in which cheese and ricotta are produced for a total of 1000 liters of milk per day.

The types of cheese produced vary not only for the different maturing methods, but also for the different processing, quantity of salt, temperatures and natural flavors used.

The aging takes place later in the cell or in the cave, with refined and ancient techniques that allow the cheese to acquire flavor and consistency.

The cheese produced is subsequently distributed to shops; our products can be found in the territories of Viterbo, Reatini and Romans.

RICOTTA DI PECORA ROMANA DOP ORGANIC

The area of production and processing of sheep's milk to be used for the production of DOP Roman ricotta is the territory of Lazio.

The ancient traditions of the Lazio countryside are at the origin of Ricotta Romana DOP, whose production is regulated by a Disciplinary.

CONSORTIUM PECORINO ROMANO DOP

The Consortium for the Protection of Pecorino Romano Cheese, established in November 1979 by the will of a group of operators from Lazio and Sardinia, obtained (on January 14, 1981) from the Ministry of Agriculture in agreement with the Ministry of Industry, the assignment of supervision over the production and trade of Pecorino Romano.

From April 28, 2002 the Consortium obtained the new assignment for the protection of the PDO from the Ministry of Agriculture and Forestry Policies.

The purposes of the Consortium, specified in the statute, include the protection and supervision of the production and marketing of Pecorino Romano, the protection of the denomination in Italy and abroad, the increase in consumption and the qualitative improvement of the product, in collaboration with regional, national and community bodies and institutions.

The processing of milk

According to Methods of the old Viterbo tradition

The processing takes place in an artisanal way. The milk is filtered to clean it of impurities. The filtered milk is coagulated in large basins.

Coagulation is the phase in which the milk, following some chemical-physical modifications, loses its liquid consistency. The caseins, milk proteins, precipitate to the bottom and, dividing from the liquid substances, create a pasty and spongy mass: the curd.

Coagulation takes place naturally by adding a whey-graft (whey from previous processes) and rennet to the milk. The milk is left to rest until it coagulates.

The curd thus obtained is broken into lumps of a few centimeters. Generally there are two phases of rupture interspersed with a pause.

The curd is then divided into large slices and left to drain on a steel table. Then hot whey is added to the curd and left to acidify for a few hours. When the curd is ripe, it is poured into blanks and left to dry.

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