Palagiaccio’s roots go back to before the turn of the first millennium, when a noble family, the Ubaldini, built a fortified stronghold on Mugello’s fertile terrain. To this day, the historic farmstead serves as a benchmark for Florentine agriculture. They cultivate grains and meal. They also raise cattle and, most importantly, they produce milk, which is used for various cheeses (fresh, aged and blue cheese), their main product. Finally, they also produce honey and make pasta (fresh, dried, and stuffed) using their own wheat.