The meadows of Settefrati and of the Val di Comino side which is part of the Abruzzo Lazio and Molise National Park are the ideal place to graze flocks of sheep and goats.
Cheeses have been produced for millennia and there have been written records of the quality of the cheese since the 1600s.
The cheese comes from sheep's milk from Comisana and Massese and from that of goat breeds Grigia Ciociara e Bianca Monticellana.
It is the classic shepherds’ cheese with its cylindrical shape, with a hard crust and a taste that becomes stronger as it matures.
Pecorino is produced from raw milk and is particularly tasty in the Marzolina type, produced in spring.
These cheeses have an elongated shape and are eaten fresh or preserved in oil in glass jars.
In 1993, a group of producers came together in a consortium and obtained the Pecorino di Picinisco DOP certification for their cheeses.
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