Italian Farm Honored for Sustainable Cheese Production at International Fair in Piedmont

At the international cheese fair Cheese, held in Bra, Piedmont, from September 19 to 22, Slow Food awarded the “Resistenza Casearia” prize to Fattoria Faraoni, a small farm based in Sutri, Viterbo province. The award was presented yesterday to Andrea Cippitelli and Silvia Faraoni, who run the farm together. The recognition celebrates producers who respect natural methods, tradition, and animal welfare in their work.

Cheese is considered the most important international event dedicated to raw milk cheese. The “Resistenza Casearia” prize is given every two years to shepherds, cheesemakers, researchers, and enthusiasts who reject industrial shortcuts and continue to produce food in line with traditional values. The winners are selected for their commitment not only to making natural raw milk cheeses but also for their fair and respectful treatment of animals.

In the official statement explaining the award, Slow Food highlighted the unique approach taken by Andrea Cippitelli and Silvia Faraoni. In an area dominated by hazelnut monoculture—where about 90% of agricultural land is used for hazelnuts—the couple chose a different path. They have worked year after year to restore soil fertility and improve biodiversity in their pastures using rational grazing methods. Their farm raises several breeds of cows (Pezzate Rosse, Maremmane, Chianine), sheep (Massese and Appenninica), and pigs. All animals are free to move, eat, drink, and sleep outdoors at all times. According to Slow Food, these methods not only protect nature but also regenerate it.

Fattoria Faraoni was founded in 2007 when Andrea and Silvia decided to raise cattle for cheese and meat production under one condition: that the animals would always be kept on pasture. Despite being located just three hundred meters above sea level, they managed to restore soil health by planting beneficial grasses and plants like couch grass to strengthen the land and address hydrological issues. Using only manure produced on the farm and traditional sowing techniques, they have tripled pasture productivity through rational management.

Today, Fattoria Faraoni is part of the Slow Food Presidia for stable meadows and pastures. Luigi Pagliaro, president of Slow Food Viterbo and Tuscia, said that this recognition highlights Andrea and Silvia’s efforts to preserve permanent meadows, pastures, and other ecosystems essential for biodiversity. He described their work as a model for sustainable quality production that respects animal welfare.

The award was presented by Alessandro Stocchi from the Parmigiano Reggiano Tasters Association. The ceremony was attended by Carlo Petrini, founder of Slow Food; Giancarlo Righini from the Lazio regional government; Massimiliano Raffa from Arsial; and Barbara Nappini, president of Slow Food Italy.

Alongside Fattoria Faraoni, six other producers from Tuscia are participating in Cheese this year with support from Arsial–Regione Lazio. These include Tenuta Il Radichino from Ischia di Castro, Piccola Formaggeria Artigiana from Viterbo, La Cascina Delle Pantane from Vejano for cheeses; Tenuta Il Melograno from Vasanello; La Frutta; and Cibo Vivo from Viterbo for fruit, vegetables, and preserves. These producers are also involved in taste workshops organized by Slow Food Lazio at the event.

Luigi Pagliaro explained that participation in Cheese offers producers a valuable opportunity to share their territory’s story through its pastures, raw milk cheeses, historic crops, and rural communities. He emphasized that Viterbo province has a heritage stretching back thousands of years that can still be appreciated today thanks to the dedication of local farmers producing cheese from cow’s milk as well as sheep’s, goat’s, and even buffalo’s milk.

The “Resistenza Casearia” prize stands as recognition of those who choose a difficult path in agriculture—one that prioritizes environmental stewardship and animal welfare over industrial efficiency—and who help keep traditional landscapes alive through their daily work.