Abruzzo, guardian of cheeses that tell the story of the region
2 minutes
Amid Apennine peaks, plateaus crossed by transhumance and villages suspended in time, Abruzzo preserves a dairy heritage that forms an integral part of its cultural identity. Here, cheese is born of ancient gestures, respect for natural rhythms and knowledge handed down over centuries. It is not only gastronomic excellence, but an authentic expression of the deep bond between community, landscape and pastoral tradition. Gregoriano di Scanno and Pecorino di Farindola are two leading protagonists of this fascinating territory, where quality, tradition and Abruzzo's pastoral identity converge.
Gregoriano di Scanno, an expression of high-altitude pastures
Produced at an altitude of 1600 metres in the pastures of Scanno, in the heart of Abruzzo National Park, Gregoriano is an organic raw milk pecorino cheese that recalls the methods of ancient mountain dairies. Soft in texture and naturally lactic-fermented, made without the use of rennet, it preserves the purity of freshly milked milk and undergoes a short maturation that enhances its softness and aromas. Created by shepherd Gregorio Rotolo in the evocative Valle del Sagittario, Gregoriano represents the most authentic soul of Abruzzo sheep farming. Alongside this flagship product, the company produces other artisanal specialities and welcomes travellers to explore an unspoilt rural world, becoming a point of reference for those who want an immersive food-and-wine experience.
Pecorino di Farindola and the know-how of dairy women
Rare and precious, Pecorino di Farindola is produced exclusively by female hands according to a centuries-old tradition. The process involves heating the milk in copper cauldrons, coagulation and ladling into woven rush moulds, followed by slow ageing on wooden shelves. This ancient method, handed down from generation to generation, preserves a wealth of knowledge that links the cheese to the identity of the region. Today, Pecorino di Farindola is recognised as a Slow Food Presidium, protecting a product that is one of the most authentic symbols of Abruzzo's food and wine.
Recognition at the Italian Cheese Awards
The quality and cultural depth of these products were confirmed at the 2022 Italian Cheese Awards , a prestigious award dedicated to the best Italian dairy products. On that occasion, Gregoriano di Scanno was proclaimed "Best Cheese of the Year", while Luciana Cianchi, the historic cheesemaker of Pecorino di Farindola, was awarded the "Donna del Latte" ("Dairy Woman") award.
A double award that celebrates not only two great cheeses, but the entire pastoral culture of Abruzzo, capable of transforming tradition and landscape into a story of extraordinary authenticity.
