Parco Nazionale d'Abruzzo, Lazio e Molise

Products: Cheese

The Park Local Products

The local cuisine boasts without a doubt an ancient and constant tradition of genuineness; the careful preparation of the dishes and the quality of the products offered by breeding and agricultural activities transforms also the most simple dishes into something special... The local dishes include "maccheroni alla chitarra", made with the particular tool with metal strings resembling the musical instrument, the orapi (wild spinach) and bean soup, gnocchetti with water, flour, and wild spinaches, and barbecued meat.
The local products are linked to sheep breeding tradition and to transhumance, and include pecorino, sheep's milk ricotta, cow's milk caciocavallo, but also a rare goat's milk cheese called Marzolina. All products are processed by hand, guaranteeing in this way an excellent quality standard. And again legumes, vegetables, honey, and fruit jams finding in the uncontaminated soils of Abruzzo Lazio e Molise National Park the ideal climatic conditions to obtain top-quality products.
Moreover, the local tradition includes sweets based on almonds, nougats, and delicious liquors like Ratafià and Centerbe.
The atmosphere you can breathe in these places recalls an ancient history made of strong traditions, arts and professions handed down from generations and characterizing the "tough" personality of the local people devoted to agriculture, sheep breeding, and craftsmanship activities like hand weaving, ceramics, wrought iron, stone, and wood working.

Found 10 Products. Results from no. 1 to no. 10
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Quality Brands

  Caciocavallo barriqueCaciocavallo barrique
The caciocavallo aged in barrique is the finest recipe of this "pasta filata" cheese, organically pr... >>
   Caciocavallo di mucca
Caciocavallo (literally "horse cheese") is made of cow's milk and is one of the most popular che... >>
   Caciotta cheese
Many sweet, spicy or tasty table cheeses can be found in the Abruzzo, Lazio and Molise National Park... >>
  Conciato di San VittoreConciato di San Vittore
The Conciato is one of the oldest cheeses from the Lazio region. The recipe has been passed down sin... >>
A soft pecorino cheese, aged only 3 months and made from raw sheep milk. The Gregoriano making proce... >>
It is a small cheese which in the past was produced only during the first lactation period of the go... >>
   Pecorino Cheese
For the production of the most widespread cheese in the Park, pure sheep milk is used: immediately a... >>
  Pecorino di PiciniscoPecorino di Picinisco
Pecorino is the most popular cheese in the Abruzzo, Lazio and Molise National Park. It is produced b... >>
   Stuffed caciotta cheese
The fresh or semimatured stuffed caciotta is characterized by many different ingredients that make t... >>
The most famous caciocavallo cheese, weighing from 8 to 25 kilos, has a cylindrical shape and a uniq... >>
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