Il Fienile was founded in 2020 by Enza and Luigi Di Cecca, bringing together her experience running the family farm and his work in dairy production. Their partnership in life and work combines locally grown herbs, hay and spices with cheeses from Caseificio D&D.
Their short-supply-chain cheese-maturing project, Nobile, occupies an old hay barn transformed by +tstudio into a cheese academy. The former barn houses maturation spaces, while upstairs rooms provide teaching and meeting facilities. It is a centre for the family businesses and for sharing knowledge about cheese and affinage.
Collaborations include the Consorzio Internazionale Metodo Nobile, which found a home here, and the Mons Formation centre in Saint-Haon-le-Châtel, associated with the French family of cheese maturers.
The family dairy makes stretched-curd cheeses exclusively from local milk supplied by farmers in the Alta Irpinia mountains and neighbouring Lucania. Some caciocavallo cheeses mature in three ancient tuff caves in Calitri’s historic centre. The estate describes its cave-aged Caciocavallo Irpino as a recognised traditional Italian food product, or PAT.
Il Fienile shares the vision of Evoluzione Naturale. Come and discover their stories and products.
Contact details
IL FIENILE
Contrada Serra Ferrara
83045 Calitri (AV)
Tel.: +39 0827020011
Email: contatti@ilfienile.info
Web: ilfienile.info
https://www.instagram.com/il_fienile_cheeseacademy/
https://www.instagram.com/evoluzione_naturale/
