In Picinisco, in the splendid Comino Valley (Val di Comino) bordering the mountains of the Abruzzo Lazio and Molise National Park, sheep and goats have always been raised.
Excellent cheeses are prepared with their raw milk and pecorino has always been known for its quality. There are written documents dating back to the 1600s.
Pecorino di Picinisco DOP is a cheese that is produced exclusively with raw milk and can be found fresh and aged in local dairies.
In spring, the Marzolina is also produced, a small cylindrical cheese that is also stored in jars under oil.
The sheep used are mainly the Massesse, Comisana and Sopravvissana breeds.
In 2013, a group of shepherds gathered in a consortium recognized the quality of the pecorino that obtained the Pecorino di Picinisco DOP certification from the European Union.
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