Venturi Pits
Fosse Venturi was established in 1994 in the center of Sogliano, placing it among the first pit cheese ripeners.
Our master dimple makers preserve the ancient art of this historic process through the use of traditional dimpling techniques and the search for selected raw materials.
What is produced?
Sogliano non-PDO pit cheese: pecorino, cow, goat, mixed. Cheese with buffalo milk, fosse Venturi cheese, and jar cheese with herbs, walnut leaves, rosemary, hay, wild fennel, pomace.
Specialties:
Formaggio Fosse Venturi and Giara cheese and Giara cheese creams .
Other typical products for sale:
truffles, stone-pressed oil, fillet and beeswax salami, jams and compotes, Fosse Venturi cream cheese, saba, sweet and sour glaze with balsamic vinegar of Modena, canvas cheese bags and pouches, wooden boxes, wines.
Retail sales are conducted.
Guided tour:
By reservation only. From minimum 2 people – maximum 40 people (divided into 2 groups)
Tastings
It is possible to have tastings by reservation only.
From minimum 2 people – maximum 40 people (divided into 2 groups) with the possibility of calling a language interpreter
What can I taste?
Non-PDO Fossa cheese, jar cheese with herbs, walnut leaf, rosemary, grape marc, fennel, hay with to jams and compotes, creams and fillet salami.
Wine pairings?
Yes with superior fine wines, barricades or passiti.
Pairings with craft beers?
Yes, only upon request Recommended pairings:
Tasting of our cheeses with jams and compotes, creams, and filet sausage, paired with superior fine wines, barriques or passito wines.
Buffet tasting.
Notes
Credit cards accepted: YES
Languages known: Italian
Extra services
Interpreter
Guided tours in other languages
