Fosse Venturi

Sogliano al Rubicone, in the province of Forlì, in the Romagna region, the practice of &' the use of graves is very old and is spoken of for the first times during the domination of the Malatesta (1255 - 1500). They were born even earlier and their use is thought to have been arranged for l&' storage of wheat, hay and even ice. Subsequently, there were reports of burials of different shapes and sizes for more or less prolonged times. This was done to hide food and prevent it from being preyed upon by passing troops or night jackals. A technique that highlighted how, after this passage in the cave, it led the cheese to take on particularly different flavors and scents that raised the olfactory aromatic structure of the product.

Fosse Venturi between history and tradition

From 1350, with the establishment of the Company of &' Abundance, the burial of forms by families was regulated and rules were given regarding the periods of aging cheese in caves. The forms had to be placed in the pits around the end of August and had to be opened on St. Catherine's Day, November 25. Even today, the dates are respected and we remain loyal to the centuries-old tradition. The Venturi family has had their truncated conical pits dug in the tuff for many years and today they have become a staple of