Pecorino di Atri is a traditional Italian cheese that originates from the region of Abruzzo. It is specifically produced in the towns and communes of Atri, Silvi, and Pineto, which are located in the province of Teramo. This cheese has a rich history that dates back centuries, with its production techniques being passed down through generations.

The town of Atri, in particular, has a strong connection to Pecorino di Atri. It is believed that the cheese was first produced here during the medieval period. Atri is known for its picturesque landscapes and historical significance, making it an ideal location for the production of this traditional cheese.

Pecorino di Atri is made from sheep’s milk, which gives it a distinct flavor and texture. The cheese is aged for a minimum of 60 days, during which it develops a slightly salty and tangy taste. It has a firm and crumbly texture, making it perfect for grating or shaving over pasta dishes.

This cheese has gained recognition and protection under the PAT (Prodotti Agroalimentari Tradizionali) label, which guarantees its authenticity and adherence to traditional production methods. The PAT recognition ensures that Pecorino di Atri is made using only local sheep’s milk and follows specific specifications in terms of aging and production techniques.

One popular recipe that features Pecorino di Atri is “Spaghetti alla Chitarra con Pecorino di Atri,” which is a traditional pasta dish from the Abruzzo region. Another delicious recipe is “Pecorino di Atri Crostini,” where the cheese is melted on toasted bread and topped with honey or fig jam.

– “Pecorino di Atri DOP” –
– “Pecorino di Atri” –