Pecorino marcetto, also known as Cacio marcetto, is a traditional cheese from the Abruzzo region in Italy. It is a unique and ancient cheese that has been produced in this area for centuries. Pecorino marcetto is made from sheep’s milk and is known for its strong and pungent flavor. It is a soft cheese that is left to age and ferment for several months, resulting in its distinctive taste and aroma.
This traditional cheese can be found in various towns and communes of Abruzzo, including Castel del Monte, Rocca San Giovanni, and Tocco da Casauria. These areas have a long history of cheese production and are known for their high-quality dairy products. Pecorino marcetto is deeply rooted in the culinary traditions of these towns, and it is often enjoyed as a special treat during festive occasions and celebrations.
The production of Pecorino marcetto follows strict guidelines and has been recognized with the PAT (Traditional Agri-Food Product) recognition. This certification ensures that the cheese is made using traditional methods and ingredients, preserving its authenticity and cultural heritage. The cheese must be aged for a minimum of four months and is often wrapped in straw or leaves to enhance its flavor and texture.
One popular recipe that incorporates Pecorino marcetto is “Spaghetti alla Chitarra con Pecorino Marcetto.” This dish features homemade spaghetti made with eggs and flour, topped with a sauce made from Pecorino marcetto, olive oil, and black pepper. The strong and tangy flavor of the cheese adds a unique twist to this classic pasta dish.
Another recipe that showcases the distinct taste of Pecorino marcetto is “Bruschetta with Pecorino Marcetto and Honey.” This simple yet delicious appetizer consists of toasted bread topped with slices of the cheese and a drizzle of honey. The combination of the pungent cheese and sweet honey creates a delightful contrast of flavors.
Sources:
– “Pecorino Marcetto” – www.abruzzoturismo.it
– “Traditional Agri-Food Products of Abruzzo” – www.regione.abruzzo.it