I Buonatavola
Pecorino Romano from Lazio
Active since the late 19th century between the Viterbo area and the Agro Romano, the company traces its roots to the experience of the Fulvi Brothers, who specialized in salting, aging, and distributing Pecorino Romano produced by local shepherds, and as early as the beginning of the 20th century began their own production in a facility in Viterbo, exporting to the United States under the Fulvi Genuine brand, recognizable by the anchor featured on the label. In 1957, the company’s growth continued with the construction of a new production complex in Nepi (VT), which still serves today as the headquarters for production, aging, and distribution, leading to the present-day reality of I Buonatavola, where artisanal tradition meets innovation in a state-of-the-art facility, bringing the typical cheeses of the Roman countryside to both national and international markets, including Pecorino Romano from Lazio D.O.P. under the Genuine Fulvi brand, which remains highly successful in the United States.
Tradition and innovation
The union of tradition and innovation makes I Buonatavola truly unique, seamlessly combining a state-of-the-art production process with the protection of craftsmanship and authenticity that have always defined its identity.
Tradition represents a strong bond with time-honored models and values, ensuring continuity and outstanding quality, while innovation reflects an openness to new perspectives and solutions capable of supporting the evolution of both facilities and production processes, strengthening the company’s competitiveness in today’s market.
Visit I Buonatavola websiteIn Nepi lies the authentic heart of Lazio’s cheesemaking tradition.
The company uses exclusively fresh, high-quality raw milk sourced from carefully selected pastures in the Lazio region; after thorough inspections, the milk undergoes pasteurization or thermization and is then set with rennet to form the curd, which is subsequently cut, separated from the whey, pressed, and crafted with artisanal expertise according to established cheesemaking techniques that vary depending on the type of cheese produced.
Once the wheels are formed, the process continues with salting—carried out in brine for Caciotte Romane and by hand for Pecorino Romano from Lazio according to tradition—followed by aging in the company’s cellars, ranging from 30–45 days for table cheeses up to 20 months for Pecorino Romano, with at least nine months dedicated to the latter, during which each wheel is individually selected and carefully inspected to ensure the highest standards of quality in terms of weight, color, texture, and flavor.
A rarity with a bold
and authentic character
“The flavor of the past, now more precious than ever. Few still produce it this way. The traditional Pecorino Romano of the Fulvi Family is a rare cheese with a bold and authentic character, perfect for those who truly appreciate genuine flavors.”
Alteri Cibo Agricolo
Find out I Buonatavola products
Pecorino Romano del Lazio DOP (aged), Casaro Forte (aged) Ricotta Romana DOP “Fulvi” (fresh), Casaro (semi-aged), Dolce Cassia (semi-aged), Cacio Re (aged)
