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The Damigelli farm started up as a family-run enterprise in 1960. A few years later it opened a shop selling beef and, subsequently, a dairy for making milk-derived cheese products. Typical Roman cheeses are now on sale, as well as scamorza cheese, filante cheese (a stringy cheese), provolone cheese, ricotta cheese, seasoned caciotta cheeses, parmprenestino cheese, burrata, stuffed fiordilatte, caciotta cheeses filled with nuts, pepper, peperoncino, olives and oregano; but also pasteurized milk, yoghurt, stracchino cheese and sheets of mozzarella cheese. Seasonal vegetables may also be purchased. The farm is open Monday-Thursday, and Saturday, from 8.30am – 1.00 pm and from 3.30 pm to 8 pm; Friday from 8.30am – 8pm, and Sunday from 8.30am – 1 pm.
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