"Under the infinite sky and across the oceans began a journey that would lead to the transformation of a unique cheese - L’Ulivo"
On a cold winter morning in 2011, the port of Marina di Ravenna was filled with palpable energy as L’Eccola IV, a magnificently built Moody 58, prepared to set sail. Onboard were Mary Milanesi and Roberto “Bobo” Innocenti, two diving instructors and sea lovers about to embark on an adventure that would leave a lasting mark on both gastronomy and navigation: the Marco Polo Project.
This project, born from a collaboration with Magazzini Generali Raccordati di Cesena Srl, combined the exploration of the world with the promotion of ecological products, particularly a very special cheese: L’Ulivo.
L’Ulivo, a matured pecorino cheese, wrapped in fragrant olive branches and placed in terracotta amphorae, was destined to undergo a unique aging process—at sea, among the waves—a testament to its unbreakable bond with nature.
A journey of flavor and sustainability
By participating in the 26th edition of the Atlantic Rally for Cruisers, the vessel set off on its journey from Las Palmas to Santa Lucia in Martinique, along with over 200 boats from around the world.
During the voyage, the cheese underwent anaerobic fermentation, transforming, maturing, and developing new depths of flavor and aroma. When the amphora was finally opened in the Caribbean, it became an event—people gathered around Mary and Bobo, fascinated by the relic they had brought across the ocean.
With small hammer strokes, the gypsum seal of the amphora was broken, releasing an aroma that spread through the warm Caribbean air.
The transformation of L’Ulivo
L’Ulivo, with its wrinkled rind marked by olive branches, its compact yet slightly oily texture, and its ivory-white color, had become a symbol of an extraordinary journey. Its suave and aromatic flavor was an invitation to discover the story behind every bite.
This journey was not just a demonstration of nautical skill or gastronomic innovation—it was a tribute to history, a nod to ancient maritime traditions, reminiscent of the expeditions of Columbus and Marco Polo. It was an exploration of sustainable transportation methods, an expression of respect for nature, and an example of how traditions can be reinterpreted in a modern way.
L’Ulivo became an ambassador of this philosophy, embodying the harmony between tradition and innovation. With each bite, one could taste the waves, the wind, and the passion of those who made this journey possible.
A moment of sharing between cultures
Through the Marco Polo Project, L’Antica Cascina demonstrated that innovation and respect for nature can go hand in hand, that tradition can travel aboard modern innovations, and that flavor can be a vehicle for stories and cultures.
L’Ulivo, with its sweet, fruity taste and vegetal notes, was more than just a cheese—it was a story, a journey, a dream come true.
In every port, at every tasting, L’Ulivo was not only appreciated for its unique flavor but also for the history it carried—from a small dairy in Romagna to a Moody 58 sailing across the world’s oceans, L’Ulivo was not just a cheese: it was a philosophy, a fusion of flavor, sustainability, and adventure.
"Every journey has an end, but the stories born from it live on forever"
The journey of L’Ulivo, with its unique maturation process at sea, has become an unforgettable chapter in the history of L’Antica Cascina. But the journey does not end here—every piece of L’Ulivo sold carries this incredible story with it, inviting those who taste it to embark on an imaginary voyage across oceans and traditions, proving that quality, innovation, and environmental respect can thrive together.
L’Ulivo is not just a cheese. It is a journey, a story, a dream that continues to live on in every bite.
