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The Company
Philosophy
The tastes and aromas of tradition gain substance in Caseificio Pinzani’s pecorinos, in a journey back in time to re-discover the precious recipes, jealously transmitted through centuries, of the shepherd culture.
A delicate balance between craftsmanship and modern technologies preserves the typical traits of the Sienese pecorino unchanged.
Pinzani’s pecorinos (sheep milk cheeses preserve unaltered the aromas and the flavours of the pastures of origin, selected exclusively between the Sienese Clays Very distinctive hilly region to the southwest of Siena whose clay composition is due to its ancient sea basin nature where sand and mud would settle. The erosion process of these lands formed numerous ravines named "calanchi" and "biancane," low hills with cupola-like tops. The pre-eminent nature that still dominates the environment is therefore the chief trait of the Clays, characterised by rather unusual colours, such as the grey of the clay and the yellow of the sulphates. and Volterra CliffsArea characterised by gorges created by hillside slides and slippages caused by the erosive action of atmospheric precipitations. The water infiltrates the permeable sandy deposits at the top of the Volterra hill and removes the impermeable clay under them, thus causing the clay’s progressive retreat and the ensuing slide due to the collapse of the sandy and arenaceous layers lying over it. This imposing erosion process, active for some centuries, has even affected a portion of an Etruscan necropolis and the ancient church of San Giusto al Botro, forever engulfed into the abyss during the first half of the 17th century.. Clay soils covered with tuffs that transform into coffers of scents, colours, harmonies, and learning.
A respect and a passion that are also reflected in the attention to detail and in the dedication manifested at work, to emphasise an authenticity far removed from a standardisation of tastes.
Caseificio Pinzani’s pecorinos put the stress on flavour, oSffering the privilege of rediscovering lost or long-forgotten tastes, typical of a territory, of a region, of a culture. A complex alchemy of natural, environmental, historic, and production factors makes these pecorinos new and different each time, and for this reason, unique.
A traditional artisanal quality production, for authentic and special products that reveal to the palate the slow rotation of seasons, the priceless balance between territory and climate, the virtue of a rich and variegated land of origin, the careful selection of the pastures, the skill of our master cheese makersPerson responsible for the cheese-making process., the natural aging Process of storing a natural product for a suitably long time, under conditions conducive to heightening and enhancing some of its specific quality traits. on wooden planks.
