Pecorino d’Abruzzo

Pecorino d’Abruzzo is a traditional Italian cheese that originates from the Abruzzo region in central Italy. It is a sheep’s milk cheese that has been produced in this region for centuries. The cheese is named after the word “pecora,” which means sheep in Italian, highlighting its main ingredient.

The production of Pecorino d’Abruzzo is mainly concentrated in the towns and communes of Abruzzo, such as Pescara, Chieti, Teramo, and L’Aquila. These areas have a long history of sheep farming and cheese production, making them ideal for the production of Pecorino d’Abruzzo.

The history of Pecorino d’Abruzzo dates back to ancient times when sheep farming was a common practice in the region. The cheese was traditionally made by shepherds who used the milk from their own sheep. Over time, the production techniques and recipes have been passed down through generations, resulting in the high-quality cheese we know today.

Pecorino d’Abruzzo has gained recognition as a Protected Designation of Origin (PDO) product under the European Union’s PAT (Traditional Agri-Foodstuffs) scheme. This recognition ensures that the cheese is produced according to specific traditional methods and meets certain quality standards. The PDO designation also guarantees that the cheese is made exclusively from sheep’s milk sourced from the Abruzzo region.

One popular recipe that features Pecorino d’Abruzzo is “Spaghetti alla Chitarra con Pecorino d’Abruzzo,” which is a traditional pasta dish from the region. The recipe involves cooking spaghetti made with a special “chitarra” pasta cutter and tossing it with a sauce made from Pecorino d’Abruzzo, olive oil, and black pepper. Another recipe is “Arrosticini,” which are skewers of grilled lamb or mutton, often served with Pecorino d’Abruzzo as a side dish.

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