The products of the Pacitti's farm and the Picinisco's Pecorino

Picinisco's Pecorino (ewe cheese) is produced with fresh milk and it reaches our tables thanks to the experience gained and handed down trough a population who had colonized the Latium Abruzzo territory. During the production lamb or kid rennet is used often produced on the farm itself. When the curd has reached the desired consistency the clot obtained is broken with a wooden stick called "frasca" or "spino" until it becomes the size of a millet seed. The pulp is then gathered by hand and put into wicker containers. It is salted the following day and it it is then left to dry on tables of fir wood for the next 48 hours.

The curd used strongly characterizes the intense flavour of the cheese and it is used in typical dishes of the Comino Valley. The association promoted by the town of Picinisco was formed in February 2004 and it has many members who are producers whose aim is to obtain the D.O.P. trademark for the Pecorino of Picinisco. The pecorino cheese of Picinisco is in the National List of Traditional Agrofoodstuffs . It is recommended in the Atlas of the typical products of the Italian Parks edited by the Ministry of Environment, Federparchi , Legambiente and Slow Food (2001) and in the Buon Paese an inventory of the best foodstuffs in Italy.

List of the products