We are located at 700 meters above sea level surrounded by the green of the Majella National Park , also known as the " Tibet of Italy." Tholos is the name we have chosen for the farm in honor of the authentic specimen that greets us on arrival. Stone by hand , great blunders , " Lammie " barrel , and then again the round arches , niches ... Are the frame of the two restored houses , leaving intact the characteristics of time that was ... Impressive three dining rooms, a spacious porch and six rooms are the result . Our farm is a family organic and stretches over 10 hectares, cultivated mainly in wheat, spelled Solina , lentils , chickpeas, with an orchard of ancient indigenous varieties . We raise goats and sheep, from which we obtain excellent dairy products. On the farm we sell spelled pasta , pasta wheat Solina , spelled flour , flour Solina , Solina cakes , spelled beans , barley porridge , cream cheese , goat cheese and ricotta cheeses , breads, jams and preserves. Particular care ingredients and a great passion for cooking are the pride of the farm. The pastas are homemade with flour ancient : sagne , ropes chiochie , the taccozze , the ravioli , the guitar , the pasta , crepes with ricotta and mushrooms. Among the meat lamb, sheep , kid , the black pig , rabbit, chicken. The cheeses are never lacking , the result of all the work on the farm. You can find fresh and aged pecorino cheese , the ricotta cheese made with goat's milk , curd , cream cheese , cottage cheese, or to taste while still hot with sugar and cinnamon. Herbs such as borage , cacigni , Matroni , orapi , chicory mixed acacia flowers and rose petals, enrich the table . Among the desserts the Parrozzo , the nevole made with the distinctive hand-forged iron , jam tarts with the company , the sweet fruit .