Venturi Pits
Fosse Venturi is located in the historic village of Sogliano al Rubicone, placing itself among the first seasoners of fossa cheese.
The Venturi family has its roots in traditions, is inspired by the scent of the earth, dedicating itself with passion to the constant search for taste; it carefully selects the cheeses to be deepened: cow’s and goat’s milk from Alpine areas, mixed, pecorino, also raw milk, selected in Tuscany, Pienza or Sardinia.
Its master diggers preserve the ancient art of this historic process, refining and aging the pit forms through the use of traditional pitting techniques dating back to about 1350, the year in which the Compagnia dell’Abbondanza was born under the dominion of the Malatesta family.
In the premises it is possible to see a traditional tuff pit at any time of the year and make visits with tastings accompanied by a Master Sinker of the Fosse Venturi.
What is produced?
– Fosse Venturi cheese sunken with traditional historical method (cow’s, mixed, different types of pecorino, also raw milk, goat’s milk),
– Stravecchio Fosse Venturi cheese aged in a pit with passage in tuff from 6 to 24 months (pecorino and goat’s cheese).
– Giara cheese (pecorino cheese aged in terracotta amphorae with: aromatic herbs, walnut leaves, rosemary, hay, wild fennel, pomace),
– Fossa di Sogliano DOP cheese (refiner on commission).
Specialty:
Our “historical” selection of Fosse Venturi cheeses, which searches at the origin for cheeses such as: cow’s and goat’s cheeses from Alpine areas, mixed, pecorino, also raw milk, selected in Tuscany, Pienza or Sardinia and then refined by our Master Sinkers with the techniques of the Venturi family.
Other typical products for sale:
Truffles, truffle oil, local stone-pressed extra virgin olive oil, fillet and beeswax salami, seasoned pork and/or wild boar sausage, jams and compotes, Fosse Venturi cream cheese, saba, sweet and sour glaze with balsamic vinegar of Modena, honey, wines, canvas bags and bags for cheeses or wooden boxes for gift wrapping.
Retail sales are carried out.
Pit refiner on commission.
Guided:
For customers it is possible to make free visits to the pits during normal opening hours.
Reservation required for the guided tour.
Minimum 2 people – maximum 40
Guided tours can be combined with the tasting of our cheeses.
Tastings?
Yes, it is possible to make small free tastings at the counter for direct purchase.
Reservations are required for targeted tastings.
From minimum 2 people – maximum 40 people – possibility to call a language interpreter
What can I taste?
Fosse Venturi cheese sunken with traditional historical method (cow’s, mixed, different types of pecorino, also raw milk, goat’s cheese), Stravecchio Fosse Venturi cheese aged in a pit with passage in tuff from 6 to 24 months (pecorino and goat’s cheese), Giara cheese (pecorino cheese aged in terracotta amphorae with: aromatic herbs, walnut leaves, rosemary, hay, wild fennel, pomace).
Wine pairings?
Yes, with local wines, even fine superiors, barricades or passitos.
Pairings with craft beers?
Yes, only on request
Recommended pairings:
Tasting of our cheeses with piadina, jams and compotes, creams and glazes, fillet salami, seasoned pork and/or wild boar sausage, honey, paired with local wines, including fine ones: superior, barricaded or passito.
Tasting with personal dishes and/or buffet.
Extra services: interpreter.
Notes
Credit cards accepted: YES
Languages known: Italian
Extra services
Interpreter
Guided tours in other languages
