Pecorino di Bagnolese*

Pecorino di Bagnolese is a traditional Italian cheese that originates from the region of Campania in southern Italy. It is specifically produced in the towns and communes of Bagnoli Irpino, Montella, and Lioni, which are located in the province of Avellino. This cheese is made from sheep’s milk and has a rich and creamy texture with a slightly tangy flavor.

The production of Pecorino di Bagnolese follows strict guidelines and has been recognized with the Protected Designation of Origin (PDO) status by the European Union. This recognition ensures that the cheese is made using traditional methods and only with milk from local sheep breeds. The sheep are raised in the hilly areas of Campania, where they graze on natural pastures, giving the cheese its unique taste.

One popular recipe that features Pecorino di Bagnolese is the traditional dish called “Pasta alla Norma.” This dish combines cooked pasta with a sauce made from tomatoes, eggplant, garlic, and Pecorino di Bagnolese. The cheese adds a creamy and savory element to the dish, complementing the flavors of the other ingredients.

Another delicious recipe that showcases Pecorino di Bagnolese is the “Insalata Caprese.” This classic Italian salad is made with fresh tomatoes, mozzarella cheese, basil leaves, and a drizzle of olive oil. By substituting mozzarella with Pecorino di Bagnolese, the salad takes on a unique twist, with the cheese adding a distinct flavor and creaminess.

Sources:
– “Pecorino di Bagnolese” – Consorzio di Tutela del Cheeseo Pecorino di Bagnolese (pecorinodibagnolese.it)
– “Pasta alla Norma Recipe” – GialloZafferano (giallozafferano.it)
– “Insalata Caprese Recipe” – La Cucina Italiana (lacucinaitaliana.it)