Pecorino di Farindola P.A.T.

Pecorino di Farindola is a cheese made from sheep's milk and pork rennet. It takes its name from the town of Farindola, but is also produced in the neighboring countries, located on the eastern side of the Gran Sasso massif, in very limited quantities. In all likelihood, it is the only cheese in the world produced with the addition of pork rennet, according to a traditional method that dates back to ancient Roman times [2]. In fact, today's Pecorino di Farindola speaks of the Caseus Vestinus, philosophers and gastronomes of the first century after Christ such as Martial, Apicius and Pliny the Elder.