On his 200-hectare organic farm, situated a few kilometres from Lake Bolsena, Domenico Fiorentini grows pulses and raises Sardinian sheep for cheese, as well as about a hundred Cinta Senese pigs. The latter are semi-wild, fed on cereals and pulses from the farm and everything they forage in the woods. They are butchered at two years of age and the meat is processed for certified organic hams and charcuterie.
