Pecorino of Filiano “Pecorino” of “Piano della Spina”, cheese of semi-seasoned paste, is obtained by sheep’s whole milk, coming from breeding whose alimentation is mainly constituted from pasture, green forages and excellent quality hay produced in the internal area of the hills of Lucania … Read more

Ricotta of sheep Produced by sheep’s whey, heated 95° C with natural acidity, worked by hand either for filling up the dripping twigs, or for the next steps when it is dry-salting … Read more

Provola of Lucania Produced by cow’s milk, is a cheese with a semi-cooked roped paste, salted in brine. Elastic paste , of sweet taste and of straw-coloured, ideal natural for the table and excellent grilled … Read more

Lucanino Lucanino has in the regional production characteristics particularly marked and of unique taste, thanks to the use of milk coming from mountain pastures of Basilicata … Read more

Caciocavallo Silano DOP Caciocavallo’s name probably comes from the custom, old so much as the same cheese and today still used, of linking the cheese in couples and of hanging them on a beam for the seasoning. The caciocavallo silano is still today worked by hand, according to an old process and protected by tutelage union ... Read more


aziendaPiano della Spina dairy is placed in the northern area of Basilicata.
This area is dominated by a volcanic mountain called Vulture whose lava has made the ground extraordinarily productive. This is a ground full of fortifications and castles, the most famous are both Melfi and Lagopesole, built by the Emperor Federico II.
In this area is placed Filiano, a particular town, because near the central area there are 35 towns spread out into 7 fractions. In 1966 in Tuppo dei Sassi, Scalera fraction, some pre-historical shelters, dug in sandstone, have been founded, which gone back Mesolithic period. One of these portrays animals, vegetation and hunting ochre red-coloured. Filiano's name would come from the tradition to spin the wool, connected to the breeding both of sheep and goats; this activity is still present, but today is turned more to the production of famous pecorino cheese.
And here on a hill called Piano della Spina that in 1987 was born the Society
From then, Piano della Spina dairy expands on a surface of 12.000 m2 whose 4.500 covered.
Furthermore, the personal experience and the traditional cheese technique have been supported by technology, permitting the firm to expand more all over the national territory.
The provision of milk, only gathered in local breeding, guarantees tastes and flavours of past tradition to products. All working stages are controlled and carried out in the utmost respect both of advanced hygienic-sanitary norms and of European Community rules: self-control systems such as H.A.C.C.P. and CEE recognition.