Beppe e i Suoi Formaggi Reopens in Rome with Two New Locations
Rome, March 27, 2026 – Beppe Giovale, the acclaimed purveyor of Piedmontese cheese in Rome, has announced the official opening of two new establishments for ‘Beppe e i Suoi Formaggi’. This move follows the closure of his iconic shop in the Jewish Ghetto in December 2025, which had been a city fixture since 2006. Giovale is introducing two distinct formats in different, more residential neighborhoods of Rome.
The New Ventures: A Cheese Shop with Kitchen and a Sales Corner
The new locations are nearing completion and are expected to be fully operational by mid-April 2026. One will be a new cheese shop with a kitchen located on Via Gallia, while the other will be a sales-only corner for cheeses and wines on Via Nemorense. The latter will be managed by Leo Spadaro, known for his expertise in selecting artisanal wines from small producers, drawing on his experience from La Pêche à la Vigne wine bar in Nice and its sister location in Marsala.
The kitchen on Via Gallia is designed to offer dishes centered around milk and its derivatives, with a focus on new recipes that highlight the versatility of the raw ingredients. The menu will feature fermented milks, yogurts, milk creams, and salted and smoked butter. Giovale promises unusual transformations for Italy and innovative pairings with cooked cheeses. The offerings will also include ethically sourced artisanal meats and cured products, fish such as smoked trout, anchovies, and tuna, as well as pasta dishes, soups, and risottos.
The cheese tasting platters will maintain their usual high standards. Giovale, with a smile, states, “I don’t really get along with pairings; for me, the best way to enjoy cheese is with bread and wine. In winter, with boiled potatoes and wine, or with polenta. However, for those who desire a structured tasting complemented by pasture elements, there will be plenty to indulge in.” This includes edible flowers, hazelnuts, compotes, and a natural wine list that accompanies approximately thirty cheeses and house-made butter, which have always been central to the offering.
What to Buy at the Counter
In addition to 80% of cheeses and dairy products from Giovale Formaggi, the selection will also include Pecorino Romano and Parmigiano Reggiano, along with a curated assortment of French cheeses. The shops will also stock artisanal pastas, rice, honeys, and jams specifically produced by a small Piedmontese artisan. Giovale also revealed another surprise: “By the end of the year, we will also be operational with our own small productions under the ‘Selezione Giovale’ brand, to be paired with the main protagonist, cheese.”
Regarding wine, Giovale emphasizes, “As we make natural cheeses, we can only pour natural wines, selected by my partner Leo Spadaro, ranging across Italy, France, and the rest of the world. The important thing is that they are good and genuine.” He expressed his happiness at being able to calmly refocus on his work as a farmer, raw milk producer, and selling his bounty to the citizens of Rome. He looks forward to “resuming ‘bottega’ by offering the opportunity to taste our products in a welcoming environment.”
On Raw Milk Production
Giovale is keen to reassure customers about raw milk productions, a topic that has caused alarm. He advocates for the importance of informing consumers, especially vulnerable groups, with dedicated labeling for unpasteurized milk, which he supports. More importantly, he aims to teach cheese producers how to make cheese well, starting with healthy animals and avoiding shortcuts. “Making raw milk cheeses means raising healthy animals with the utmost care. Our livestock are carefully monitored, with blood samples taken every six months across the board to check for pathologies. No tricks between farmer and veterinarian. And then, a lot of cleanliness in the dairy. Those who process their own milk to produce cheese and then sell it directly cannot do otherwise to maintain trust with their customers.”
New Spaces, Same Approach
Giovale appreciates the change of neighborhood after twenty years in the Jewish Ghetto. “The new shop is located in a more lived-in, more popular area, closer to the daily lives of Romans.” The sale of the same products will also continue at the popular counter n° 227-228 of the Nuovo Mercato Trionfale, Europe’s largest indoor market and Rome’s oldest. This constitutes a triple ace for the business.
Beppe e i Suoi Formaggi – Rome, Via Gallia, 22/24 – Hours to be defined
Corner Beppe e i Suoi Formaggi – Rome, Via Nemorense 51c – Hours 9:00-13:00 / 16:00-19:30
Source: Gambero Rosso
