Sibillini Mountains Pecorino

Slow Food Presidium

Italy

Marche

Milk and milk products

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Sibillini Mountains Pecorino

The traces of an important pastoral civilization, which practiced transhumance, the seasonal migration of livestock, can still be found in the Sibillini Mountains. In recent years, however, the presence of shepherds in these mountain areas has significantly diminished. Guardians of techniques and knowledge, they were the ones who began making a local sheep’s cheese (pecorino) from raw milk. According to tradition, the curd was semi-cooked and the cheeses were aged naturally, turned every two or three days to encourage the formation of the rind. They can be eaten after just a couple of months, though they are best when aged at least 100 days.

Season

Cheesemaking from spring, after the weaning of lambs, until October

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The Presidium unites small-scale producers with cheesemaking facilities and is working to set up an association that can differentiate and identify the Sibillini Mountains Pecorino, which is produced according to a strict production protocol. The milk must be produced by the cheesemakers and processed raw and artisanally and the cheese must age in a natural environment.

Production area
Sibillini Mountains, Ascoli Piceno, Macerata and Perugia Provinces
Producers

Luca Angeli
Frazione Capriglia
Pieve Torina (Mc)
Tel. +39 339 5240543
angeliluca19@gmail.com
www.deliziedeifratelliangeli.it

Edoardo Batassa
Via Borgo, 40
Gualdo (Mc)
Tel. +39 333 3403215
!edos.bio@gmail.com

Fondi e Lambertucci
Via Sant’Ilario, 8
Fiastra (Mc)
Tel. +39 339 8106515
sergiofondi73@gmail.com

Roberto Scolastici
Località Macereto, 1
Pieve Torina (Mc)
Tel. +39 389 4703727
scolastici@hotmail.it|
Slow Food Presidium Coordinator
Roberto Rommozzi
Tel.+39 339.6918919
rommozziroberto@libero.it

Slow Food Presidium producers’ Coordinator
Sergio Fondi
Tel. +39 339 8106515
sergiofondi73@gmail.com
The Presidium unites small-scale producers with cheesemaking facilities and is working to set up an association that can differentiate and identify the Sibillini Mountains Pecorino, which is produced according to a strict production protocol. The milk must be produced by the cheesemakers and processed raw and artisanally and the cheese must age in a natural environment.

Production area
Sibillini Mountains, Ascoli Piceno, Macerata and Perugia Provinces
Producers

Luca Angeli
Frazione Capriglia
Pieve Torina (Mc)
Tel. +39 339 5240543
angeliluca19@gmail.com
www.deliziedeifratelliangeli.it

Edoardo Batassa
Via Borgo, 40
Gualdo (Mc)
Tel. +39 333 3403215
!edos.bio@gmail.com

Fondi e Lambertucci
Via Sant’Ilario, 8
Fiastra (Mc)
Tel. +39 339 8106515
sergiofondi73@gmail.com

Roberto Scolastici
Località Macereto, 1
Pieve Torina (Mc)
Tel. +39 389 4703727
scolastici@hotmail.it|
Slow Food Presidium Coordinator
Roberto Rommozzi
Tel.+39 339.6918919
rommozziroberto@libero.it

Slow Food Presidium producers’ Coordinator
Sergio Fondi
Tel. +39 339 8106515
sergiofondi73@gmail.com

Territory

StateItaly
RegionMarche

Other info

CategoriesMilk and milk products