Carmasciano Pecorino

Slow Food Presidium

Italy

Campania

Milk and milk products

Back to the archive >
Carmasciano Pecorino

Carmasciano is a small pasture and grazing area that extends for a radius of about four kilometres in the Ansanto Valley, which is located in the heart of upper Irpinia. Most of the pastures are concentrated along the south-facing slope, which slants down from Mount Forcuso to the valley, between 800 and 500 meters above sea level. Virgil, in the Aeneid, describes the place as an enchanted land: “There is a place in the centre of Italy surrounded by tall mountains, famous and well-known anywhere in the world: the valley of Ansanto. It has then and therefore dark woods, and among the woods a river that rumbles and falls through great stones, and so gnaws the banks and the steeps, which makes a horrible cave and chasm.” The valley is in fact characterized by the presence of the Mefite di Rocca San Felice, a sulphuric lake fed by sulphurous pools, which boils as a result of gas emissions from the subsoil. The sulphur emanating from the waters characterises the essences of the plants foraged in the area, which in turn give the milk a very particular and complex flavour. The pecorino produced in this area has in fact a marked olfactory note of sulphur, hints of fresh milk, freshly cut grass and flowers. In the mouth, a sweet and very delicate flavour is perceived at first, then a spicy note and, to finish, a slight aftertaste of sulphur. Raw sheep’s milk (without the addition of enzymes) is placed in the "caccavo" (copper boiler), and heated to a temperature of 36-38 °C, on a fire made from wood. Coagulation takes place with lamb or kid rennet or even calf liquid. The curd is broken up to obtain granules the size of a grain of rice and is left to settle on the bottom of the boiler. The curd is then collected, placed in wicker baskets and then scalded in hot whey. The salting is done dry. Carmasciano Pecorino reaches its maximum sensory expressiveness towards 12 months of aging. The role of the maturing rooms is fundamental: the moulds that develop inside the rooms contribute to the perfect maturation of the product. Until the 1950s, every peasant family in the area produced pecorino for family consumption and raised two sheep breeds: the laticauda and the bagnelese (also called malvizza). Subsequently, the families who remained in the area increased the number of heads up to even 50 sheep: the production was thus transformed into a source of income for the families: the Carmasciano Pecorino and the lambs were sold at the market or in shops. In November 1980 an earthquake in Irpinia marked the beginning of the abandonment of the lands. Those who could leave the country to join their migrant family members did so, and as a result the small farms which once were, have almost completely disappeared.

Season

Production is done during the grazing period, which is from February to July. The matured product is available all year round.

Back to the archive >
Reconstruction in Irpinia lasted over 40 years and those who remained began to hope for a job in the factories that, in the meantime, were born in the area. Some families, however, have started to produce pecorino once again. In 2008 the Pecorino di Carmasciano Association was born, which brought together eight producers, with the aim to make known an excellent product in the Italian dairy scene, to save the laticauda breed and to promote its hilly and uncontaminated territory. The association tells the stories of the producers, their efforts to take care of the territory and safeguard the laticauda sheep (a breed that is in danger of extinction, but which offers high quality milk).
The Presidium was created to support the association and aims to support the entire local economy, also promoting conscious and careful food and wine tourism.

Production area
Carmasciano area, municipalities of Sant’Angelo de’ Lombardi, Rocca San Felice, Guardia de’ Lombardi and Frigento, in the Avellino province.

Supported by
Condotta Valle dell’Ufita, thanks to the contribution of the Rita Abagnale Award.
Giuseppe Flammia
Frigento (AV)
Località Pagliara - Contrada Acqua Le Nocelle, 5
Tel. 0825 440238
Cell. 389 0827688
flammiagiuseppe7210@gmail.com

Rosa Flammia
Frigento (Av)
Contrada Migliano, 1
Tel.0827 45342
Cell. 347 8842604
aziendaflammiarosa64@libero.it

Carmela Forgione
Rocca San Felice (AV)
Contrada Carmasciano, 5
Tel. 0825 45211
Cell. 328 4211707
info@agriturismoforgione.it

Incoronata Forgione
Rocca San Felice (AV)
Contrada Carmasciano, 3
Cell. 328 3615572
rosaria.forgione3@gmail.com

Filomena Di Santo
Guardia dei Lombardi (AV)
Contrada Carmasciano
Tel. 0827 41590
Cell. 349 7566512

Antonio Nigro
Rocca San Felice (AV)
Contrada Toriello
Cel. 340 2999694
rosamilia.a76@gmail.com
Slow Food Presidium coordinator
Donato Merola
Tel. 3396212827
donatomerola58@gmail.com

Angelo Lo Conte
Tel. 345 3777768
loconteangelo@alice.it

Presidium producers’ coordinator
Annamaria Rosamilia
Tel. 3402999694
rosamilia.a76@gmail.com
Reconstruction in Irpinia lasted over 40 years and those who remained began to hope for a job in the factories that, in the meantime, were born in the area. Some families, however, have started to produce pecorino once again. In 2008 the Pecorino di Carmasciano Association was born, which brought together eight producers, with the aim to make known an excellent product in the Italian dairy scene, to save the laticauda breed and to promote its hilly and uncontaminated territory. The association tells the stories of the producers, their efforts to take care of the territory and safeguard the laticauda sheep (a breed that is in danger of extinction, but which offers high quality milk).
The Presidium was created to support the association and aims to support the entire local economy, also promoting conscious and careful food and wine tourism.

Production area
Carmasciano area, municipalities of Sant’Angelo de’ Lombardi, Rocca San Felice, Guardia de’ Lombardi and Frigento, in the Avellino province.

Supported by
Condotta Valle dell’Ufita, thanks to the contribution of the Rita Abagnale Award.
Giuseppe Flammia
Frigento (AV)
Località Pagliara - Contrada Acqua Le Nocelle, 5
Tel. 0825 440238
Cell. 389 0827688
flammiagiuseppe7210@gmail.com

Rosa Flammia
Frigento (Av)
Contrada Migliano, 1
Tel.0827 45342
Cell. 347 8842604
aziendaflammiarosa64@libero.it

Carmela Forgione
Rocca San Felice (AV)
Contrada Carmasciano, 5
Tel. 0825 45211
Cell. 328 4211707
info@agriturismoforgione.it

Incoronata Forgione
Rocca San Felice (AV)
Contrada Carmasciano, 3
Cell. 328 3615572
rosaria.forgione3@gmail.com

Filomena Di Santo
Guardia dei Lombardi (AV)
Contrada Carmasciano
Tel. 0827 41590
Cell. 349 7566512

Antonio Nigro
Rocca San Felice (AV)
Contrada Toriello
Cel. 340 2999694
rosamilia.a76@gmail.com
Slow Food Presidium coordinator
Donato Merola
Tel. 3396212827
donatomerola58@gmail.com

Angelo Lo Conte
Tel. 345 3777768
loconteangelo@alice.it

Presidium producers’ coordinator
Annamaria Rosamilia
Tel. 3402999694
rosamilia.a76@gmail.com

Territory

StateItaly
RegionCampania

Other info

CategoriesMilk and milk products