Mariangela and Antonio are two young guys who have decided to return to Salento and invest their future and their energies in a dairy. It is not an easy choice these days. They have about 100 sheep and their products respect the seasonality: cacioricotta in summer, primosale (the less seasoned pecorino cheese) or giuncata (fresh and soft cheese, the oldest in the Apulian tradition) in winter, ricotta and mozzarella in spring.