Pecorino made with local Amatrician milk and a mild rennet that brings out the right spiciness. In this pecorino we find the aroma of the pastures, the imprint of the territory and the savoir-faire of the cheesemaker.
Matured, using an ancient recipe, within the Gran Sasso Park, for a minimum of 6 months.
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Code: 652058 |
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4 kg approx. |
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12 months from conf. |
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crt 1 pc |
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