Le Campestre is the cradle of the Conciato romano, the oldest and most prized Italian pecorino.
We have chosen to stay and not by chance: we are in love with our Motherland, the land we work, its traditions, its thousand-year history. We have always considered our duty to respect our land as well as to give it a recognizable identity.
For 20 years we have been honoured thanks to Slow Food to “guard” one of the greatest archaeogastronomic treasures, a cheese of 2500 years of history preserved in the ancient jars or terracotta amphorae, a Pecorino cheese conzato, or favored with herbs, oil and native wine, seasoning from 6 months to 24 months. Not just a cheese but a real anthropological experience.
With the same vision and love we cultivate our fertile land and then collect fruits that through our table we value in our farm: original flavors, scents that are also good for the soul.
We, the Lombardi family, are fortunate to have been born farmers and we hope that many will follow our footsteps.
Shots that tell the various stages of processing our Pecorino, the Conciato romano, and the places where our sheep graze in the wild, animal welfare first and foremost.