Pecorino di Farindola

Pecorino di Farindola is a traditional Italian cheese that originates from the region of Abruzzo. It is specifically produced in the towns and communes of Farindola, Cugnoli, and Civitaquana. This cheese has a rich history that dates back centuries, with its production methods being passed down through generations.

Farindola, one of the towns where Pecorino di Farindola is made, is located in the province of Pescara. It is a small town known for its picturesque landscapes and agricultural traditions. The cheese is made from the milk of sheep that graze on the lush pastures surrounding the town. The specific techniques used in the production of Pecorino di Farindola have been recognized and protected by the PAT (Traditional Agri-Food Products) certification.

Cugnoli and Civitaquana are also towns in the province of Pescara where Pecorino di Farindola is produced. These towns have a long history of sheep farming and cheese-making, making them ideal locations for the production of this traditional cheese. The cheese is aged for a minimum of 60 days, resulting in a firm texture and a distinct flavor.

One popular recipe that incorporates Pecorino di Farindola is “Spaghetti alla Chitarra con Pecorino di Farindola.” This dish features homemade spaghetti made with a special pasta tool called a “chitarra,” which gives the pasta a unique square shape. The spaghetti is then tossed with grated Pecorino di Farindola, olive oil, and black pepper, creating a simple yet delicious dish that highlights the flavors of the cheese.

Another recipe that showcases the flavors of Pecorino di Farindola is “Pecorino di Farindola Crostini.” This appetizer consists of toasted bread slices topped with a mixture of grated Pecorino di Farindola, olive oil, and herbs such as rosemary or thyme. The crostini are then baked until the cheese is melted and bubbly, creating a savory and flavorful bite.

Sources:
1. “Pecorino di Farindola DOP” – www.italia.it
2. “Pecorino di Farindola” – www.prodottitipiciabruzzo.it