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

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

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

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Pecorino of Filiano

PECORINO_1 “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.
“Pecorino”, of a particular taste, is obtained using skilled and old dairy technologies of the place,
developed over the years and monitored by high-technologized modern systems.
Product details
Ingredients: pasteurized ovine milk, rennet in sheep’s paste, lactic ferments
Nourishing values: kcal 431 kj 1.788 (medium values for 100g of product) Proteins: 23,5% Fats: 35%
Carbohydrates: 5,5% T.M.C.: 24 months      Valori Microbiological values allowed by DPR 54/97
Formalities of preservation: in the fridge + 12° C. Weight: from 2 kg to 20 kg
Wrapping: plastic film if requested
Package: cardboard. Pieces for each package: 4 pieces
Dimensions: height and diameter changeable
External aspect: cylindrical-shaped Smell: aromatic
Aspect of paste: compact, white or straw-coloured
Rind: thick, furrowed irregularly of yellow gold-coloured
Consistency: in flakes and soft

Ocellated: light and rare
Taste: intense and a little strong