At the age of 21, the young Rachele Petrucci decided to support her grandmother Catia Verdetti in the management and running of the farm and take care of the approximately 140 goats

I am a Slow Food presidium and in addition to pecorino they produce ravaggiolo and ricotta, soft wheat flour, Senatore Cappelli durum wheat flour, Gentil Rosso soft wheat flour, marzolo wheat, spelled and spelled flour.

Pecorino from the Pistoia mountains is a Slow Food presidium.

It is a natural cheese produced using raw milk without any selected additives or ferments.

In the event that the milk requires the grafting of bacterial cultures for cheese-making, only self-produced ferments are used: lacto-graft, whey-graft or scotta-graft, which allow the invisible biodiversity of the territory to be preserved.