Parco Nazionale del Gran Sasso e Monti della Laga

History Men have always had the need to have food supplies and therefore, sometimes also by chance, they have found ideal solutions to preserve them. Many specialties we can still taste and appreciate were born in this way: among them, cheese, wine, and...

History Fresh herbs are native of the Italian Mediterranean area; in the past, common salt was a precious good, and fresh herbs adequately replaced it in gastronomy to flavor dishes. Today, in cuisine, fresh herbs still play an essential role in many...

History From Asia, the cultivation extended to various parts of the world, also reaching Europe and Italy thanks to a Dominican monk belonging to Santucci family from Navelli. The red gold of Abruzzi, L'Aquila saffron has been commercialized over...

History The sheep breeding vocation of the inland and marginal areas of the Park has always given the opportunity to hand down ancient cheese-making methods. Also for goat's milk cheese, tradition hands us down a product that has preserved its organoleptic...

History Pecorino cheese is a characteristic product of transhumance, a very ancient form of territorial management in the South of Italy. Together with ricotta cheese, it has represented for decades the essential diet of the shepherds who used to move...

History Documents in the municipal archives and historical presence in the local butcher's shops and restaurants witness that Amatrice pecorino cheese has always represented a characteristic product of the form of territorial management based on sheep...

The History The Caciocavallo Abruzzese is a stretched curd cheese widespread all over the Abruzzi, which is traditionally produced in the province of L'Aquila. It was named after the habit to tie two cheeses with raphia and to hang them on a stick...

History Castel del Monte Canestrato pecorino cheese is the characteristic pecorino cheese of transhumance: as a matter of fact, in the coldest months of the year, shepherds used to move their flocks to the milder grazing lands of Tavoliere delle Puglie,...

History Traditional cheese made with pig rennet, whose use has very ancient origins and requires still today particular attention in the preparation, carried out by women who jealously preserve and hand down the production method from generation to generation....

The History The cheese production characterizes the whole Park's territory, but every town has its own traditions and peculiarities, such as the "formaggio deli sposi" (Newlyweds' cheese) produced in Farindola. It is a mixed-milk cheese: half...

History Junket is one of the most ancient kinds of cheese, already known in the Middle Ages and handed down till present times. Until a recent past, shepherds used to eat junket for breakfast, when it was still warm, tasty, and rich in energy.

History Cheese with the so-called "saltarello worms" is very ancient, like the town or the mountains it comes from: as a matter of fact, this special and very tasty pecorino cheese, processed according to ancient methods that have been handed down till...

History Together with pecorino cheese, ricotta made with sheep or cow's milk has represented for decades the main foodstuff in the diet of the shepherds who exploited the most suitable areas for their breeding activities, often the most marginal ones....

History Municipal historical documents and oral evidences witness the ancient presence of this cheese, obtained in territories with a sheep and goat breeding vocation.

History Documents in the municipal archives and its historical presence in the butcher's shops and in the local restaurants witness the important role that cheese has always played as a characteristic product deriving from a territorial management...

History It represents the result of centuries of breeding activities also in marginal areas, but with a traditional vocation for both sheep and cattle breeding. Like other kinds of cheese, it represented one of the energetic and easy-to-preserve foodstuffs...