In Capodimonte on Lake Bolsena, Pecorino Toscano PDO is produced from the breeding of sheep that graze locally.
The production of sheep's cheese dates back to the Etruscan period and the first historical hints are in Pliny the Elder's Naturalis Historia where production in Tuscany is described.
In 1400 it was known under the name "cheese marzolino" because it is produced from March and throughout the spring. It was very welcome and appreciated by Lorenzo the Magnificent.
A mid-nineteenth century, Pecorino Toscano was already a product that was produced according to a production protocol.
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