Farindola Pecorino

Slow Food Presidium

Italy

Abruzzo

Milk and milk products

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This is a unique pecorino, because it is made with pig’s rennet, which gives it a distinctive smell and flavor. Making cheese with pig’s rennet has a very old history, with "Vestini cheese, made with pig’s rennet, already known in Roman times.
In the past, Farindola was a densely populated town with large sheep stocks as a result of its very extensive public pastureland. Its cheese was sold at the biggest markets of Penne and Loreto Aprutino, where it was highly prized.
It is still produced today in very small quantities in a small area on the eastern slopes of the Gran Sasso massif, mainly within the Gran Sasso and Monti della Laga National Park, and it is produced by women, who hand down the recipe from generation to generation.
The milk comes from hand-milked sheep that are reared in the wild for a large part of the year. The cheese is produced by curdling the milk, which is heated to 35°C, and breaking the curd into tiny pieces (about the size of a grain of corn). It is then taken out of the cauldron and put into wicker baskets, which create the characteristic pattern on the surface of the cheese. After dry salting, which happens within 48 hours, the cheese is left to rest in old wooden chests where it is ripened for at least 40 days and for up to one year. The crust, which is regularly anointed with a mixture of extra-virgin olive oil and vinegar, takes on saffron yellow or brown hue, which is streaked by the wicker baskets in which it is placed in the draining phase. The paste is grainy, straw yellow in color and slightly moist, even when the cheese has matured for a long time, which is a result of the rennet and the production method. The moistness gives the cheese a slightly musky aroma (notes of fungus, noble rot and dry wood) and it is extraordinarily mellow in the mouth, with a fine balance of strong flavors and a the taste of sheep’s milk.

Season

Farindola pecorino is produced all year round.

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As a result of depopulation, due to large-scale post-war emigration, sheep farming and pecorino production have become increasingly less important, to the point that production almost disappeared completely in the 1990s, when Farindola pecorino was only produced for home consumption.
Production has only continued as a result of a handful of families passing on traditions.
The Presidium, involving seven producers, has safeguarded and reinvigorated production of this unique cheese. The main aims of the Presidium are to produce the cheese, promote the area and consolidate production

Production area
Municipality of Farindola and other neighboring municipalities (provinces of Pescara and Teramo).
Producers

Producers are grouped together in the:
Consorzio per la tutela del Pecorinodi Farindola
Via San Rocco, 1
Farindola (Pe)
Tel. +39 339 8218613
pecorinodifarindola@gmail.com

Raffaele Astolfi
Contrada Colle Paglierone, 4
Penne (Pe)
Tel. +39 328 9350625
astolfi@pecorinodifarindola.net
www.pecorinodifarindola.net

Daniele D’Agostino
Contrada Colle Paglierone, 2
Penne (Pe)
Tel. +39 329 6584204
dagostino@pecorinofarindola.it

Ivana Di Marcantonio
Contrada Sant’Eusanio
Arsita (Te)
Tel. +39 339 1425325
dimarcantonioivana@gmail.com

Farindola Agri
di Lorenzo Riccitelli
Contrada San Quirico, 31
Farindola (Pe)
Tel. +39 320 7254016
farindolagri@libero.it

Gino Macrini
Contrada Campo Mirabello, 86
Montebello di Bertona (Pe)
Tel. +39 346 0664898
lucamac17@gmail.com

Mirko Marcella
Contrada Case Bruciate, 34
Farindola (Pe)
Tel. +39 085 823443
mirko.marcella@gmail.com

Silvano Marchionne
Contrada Sotto-Strada Provinciale, 18
Carpineto Della Nora (Pe)
Tel. +39 339 7753541
patriziafidanza@virgilio.it

Masserie del Parco
di Fiorenzo Sarto
Contrada Pantane, 1
Arsita (Te)
Tel.+39 366 2098950
masseriedelparco@libero.it

Valle Mirabello
di Federico Evangelista
Contrada Santa Maria Mirabello
Penne (Pe)
Tel. +39 333 3665011
Slow Food Presidium Coordinator:
Sandro Rossi
Tel. +39 360 314336
sandrorossi.pe@tiscali.it

Slow Food Presidium Producers’ Coordinator:
Fiorenzo Sarto
Tel. +39 366 2098950
masseriedelparco@libero.it
As a result of depopulation, due to large-scale post-war emigration, sheep farming and pecorino production have become increasingly less important, to the point that production almost disappeared completely in the 1990s, when Farindola pecorino was only produced for home consumption.
Production has only continued as a result of a handful of families passing on traditions.
The Presidium, involving seven producers, has safeguarded and reinvigorated production of this unique cheese. The main aims of the Presidium are to produce the cheese, promote the area and consolidate production

Production area
Municipality of Farindola and other neighboring municipalities (provinces of Pescara and Teramo).
Producers

Producers are grouped together in the:
Consorzio per la tutela del Pecorinodi Farindola
Via San Rocco, 1
Farindola (Pe)
Tel. +39 339 8218613
pecorinodifarindola@gmail.com

Raffaele Astolfi
Contrada Colle Paglierone, 4
Penne (Pe)
Tel. +39 328 9350625
astolfi@pecorinodifarindola.net
www.pecorinodifarindola.net

Daniele D’Agostino
Contrada Colle Paglierone, 2
Penne (Pe)
Tel. +39 329 6584204
dagostino@pecorinofarindola.it

Ivana Di Marcantonio
Contrada Sant’Eusanio
Arsita (Te)
Tel. +39 339 1425325
dimarcantonioivana@gmail.com

Farindola Agri
di Lorenzo Riccitelli
Contrada San Quirico, 31
Farindola (Pe)
Tel. +39 320 7254016
farindolagri@libero.it

Gino Macrini
Contrada Campo Mirabello, 86
Montebello di Bertona (Pe)
Tel. +39 346 0664898
lucamac17@gmail.com

Mirko Marcella
Contrada Case Bruciate, 34
Farindola (Pe)
Tel. +39 085 823443
mirko.marcella@gmail.com

Silvano Marchionne
Contrada Sotto-Strada Provinciale, 18
Carpineto Della Nora (Pe)
Tel. +39 339 7753541
patriziafidanza@virgilio.it

Masserie del Parco
di Fiorenzo Sarto
Contrada Pantane, 1
Arsita (Te)
Tel.+39 366 2098950
masseriedelparco@libero.it

Valle Mirabello
di Federico Evangelista
Contrada Santa Maria Mirabello
Penne (Pe)
Tel. +39 333 3665011
Slow Food Presidium Coordinator:
Sandro Rossi
Tel. +39 360 314336
sandrorossi.pe@tiscali.it

Slow Food Presidium Producers’ Coordinator:
Fiorenzo Sarto
Tel. +39 366 2098950
masseriedelparco@libero.it

Territory

StateItaly
RegionAbruzzo

Other info

CategoriesMilk and milk products