{"id":6449,"date":"2022-09-26T14:21:27","date_gmt":"2022-09-26T12:21:27","guid":{"rendered":"https:\/\/www.dmociociariavalledicomino.it\/?page_id=6449"},"modified":"2022-10-13T15:41:46","modified_gmt":"2022-10-13T13:41:46","slug":"il-gusto","status":"publish","type":"page","link":"https:\/\/www.dmociociariavalledicomino.it\/en\/il-gusto\/","title":{"rendered":"IL GUSTO"},"content":{"rendered":"
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Tipicit\u00e0 \u2013 Taste Local<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tPecorino di Picinisco PDO\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tPecorino di Picinisco PDO\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Pecorino di Picinisco PDO<\/b> is more than just cheese, it is the story of a land and of its long-standing tradition in sheep farming. The protected designation of origin (PDO) is the seal granted to a centuries-old tradition of cheesemaking; a series of writings, like Castrucci dating back to 1632, Statistica Murattiana dating back to 1811, as well as the many documents from the archives of the Municipality of Picinisco, are the proof of the historical importance of Pecorino di Picinisco cheese over the centuries. The milk used to produce \u2018Pecorino di Picinisco\u2019 comes exclusively from breeds typical of the production area: Sopravissana, Comisana, Massese or crosses with at least one of these breeds, with a small amount of goats' milk allowed, from the local flocks known as Grigia Ciociara, Bianca Monticellana and Capstrina. Exclusively raw milk is used that is strictly processed manually, following the rhythms of nature.<\/p>

Two types of Pecorino di Picinisco PDO are produced, Scamosciato <\/b>(chamois-like) and Stagionato <\/b>(matured): the first has a sweet and mild flavour, while the second has a stronger and full-bodied flavour that becomes more piquant when aging. Both types show marked aromas of mountain pasture, which once again prove the strong connection of this cheese to the territory: the main source of food for the flocks are the natural pastures rich in spontaneous seeds, berries and herbs typical of the Comino Valley, in particular the mountain pastures flocks reach during traditional mountain pasturing, that is the period when animals are grazed in the mountains to reduce the effect of summer heat stress. A historical-cultural element inbuilt in the roots of local society that is of the utmost importance for the characteristics of the product. King of the table, Pecorino di Picinisco cheese has a remarkable influence on local gastronomy and plays the main role in many local food fairs, folk festivals and events that take place throughout the Comino Valley.<\/p>

Where to buy it:<\/strong> Biodistretto “Valle di Comino”<\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tCannellini beans from Atina PDO\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Cannellino Bean of Atina PDO<\/strong> is a symbol of the culture and tradition of the communities in the Comino Valley where it is cultivated: Atina, from which it takes its name, but also Villa Latina, Picinisco, Casalvieri, Casalattico and Gallinaro, thanks to its close connection with the environment, which makes it a unique product with unique peculiarities, different from any other type of beans.<\/p>

The qualities of Atina white kidney beans are mainly due to the particular composition and structure of the cultivation soil, the so-called \"focaleto\", located along the banks of the Melfa River, the Mollarino stream and their tributaries; the beans grow with such a thin skin that there is no need to soak them before cooking, unlike other types of beans.<\/p>

The waters from Melfa River, the Mollarino stream and their tributaries are also used to irrigate the Cannellino bean crops, which are sown between 15th June and 15th July every year and then harvested between 10th September and 30th October to be processed on site, since the beans are not treated with any type of preservative.<\/p>

Last but not least, the human factor plays a key role: historically linked to the local communities, as proved by Demarco (1811) and Cirelli, \"The Kingdom of the Two Sicilies\" (1855-60), Cannellini Beans have always been the main food in the diet of peasants, who cooked them in the classic \"pignata\", a traditional vase-shaped pot, seasoning them with a drizzle of oil for the midday meal, the only one they used to have during the day. Besides being intended for family consumption and sale, Cannellini beans were often donated to family members and acquaintances because prized. Even today in their production areas, Cannellini beans are cultivated with expertise and passion using techniques handed down and jealously cherished from one generation to another.<\/p>

Where to buy it:<\/strong> Biodistretto “Valle di Comino”<\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tAtina Cabernet DOC Wine\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tAtina Cabernet DOC Wine\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tAtina Cabernet DOC Wine\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Atina Cabernet DOC wine<\/b> is the most famous of the wines labelled under the registered designation of origin (Denominazione di Origine Controllata) 'Atina' and is the result of a thousand-year-old wine-growing history and the proof of the close connection between mankind and the environment.<\/p>

The territory of the Comino Valley is naturally dedicated to quality wine growing and making; the predominantly hilly landscape, the exposure and the composition of the soil, combined with the typical Mediterranean mild climate, contribute to the unique qualities of Atina wines. The \u201chuman factor\u201d is also important, in particular for the ampelographic characteristics of the wines, that is the grapes allowed to be used for winemaking, which are Cabernet Sauvignon and\/or Cabernet Franc to a minimum of 85%, as well as for the cultivation methods and production techniques, which are the long-established local ones.<\/p>

Although vine-growing in the Comino Valley has been documented since Roman times, during the 19th and 20th centuries it underwent deep transformations thanks to the work of the famous agronomist Pasquale Visocchi, who started to cultivate numerous French varieties of both red and white grapes in the area, thus remarkably changing the blend of grape varieties used for winemaking in the area. The recent history has been marked by a positive development of the denomination with the planting of new vineyards and the birth of new wine-making companies; a story that can be \u201ctasted\u201d in a glass of this bright ruby-red wine, with great structure, full-bodied and smooth, marked by the fruity scent typical of its basic grape variety and a harmonious, full, dry flavour.<\/p>

Consorzio del Cabernet di Atina DOP<\/a><\/strong><\/p>

Where to buy it:<\/strong><\/b>\u00a0Antica Tenuta Palombo<\/a><\/strong>,\u00a0Cantina Cominium<\/a><\/strong>,\u00a0Casale Caira<\/a><\/strong>,\u00a0Masseria Barone<\/a><\/strong>, Tenuta Petra Potens<\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tThe Truffle of Campoli Appennino\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tThe Truffle of Campoli Appennino\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tThe Truffle of Campoli Appennino\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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The Truffle of Campoli Appennino<\/b>, listed in the national register of traditional Italian agricultural and food products (Prodotti Agroalimentari Tradizionali - PAT) by the Italian ministerial decree of 18th July 2000, is one of the finest in quality, with nothing to envy to other more famous Italian truffles. Thanks to the natural features of the soil of this land in the Comino Valley, the finest truffles naturally grow here: the prized Black (Tartufo Nero Pregiato)<\/b> and White truffle<\/b> are \u201chunted\u201d between October and January, while spring is the season for the white-ish truffle called Marzuolo<\/b>; in summer you can taste the summer truffle or Scorzone<\/b>.<\/p>

A luxury product indeed, to which local history and economy is closely linked: since 1500 the \u201ctartufai\u201d (truffle hunters) from Campoli Appennino provided the Royal House of Naples and the Papal state with this delicious treat and there are many documents proving how the truffle from Campoli Appennino was a highly appreciated delicacy. An unbreakable bond with the territory that is still strong today thanks to the Truffle Festival, held every year in November, and to the many producers, who make this great product known not just in Italy but all over Europe and throughout the world, turning it into a true symbol of Campoli Appennino.<\/p>

Where to buy it:<\/strong> Biodistretto “Valle di Comino”<\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tAlvito\u2019s soft nougat\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\tAlvito\u2019s soft nougat\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\u201cTorrone di Alvito\u201d<\/b>, the soft nougat made in Alvito, is the sweet heart of the Comino Valley, recalling old-fashioned flavours and boasting a 300-year-old history: the traditional soft nougat was already made in this village in the 18th century using marzipan, candied fruit and finished off with white icing.<\/p>

Over the years, the recipe of Alvito\u2019s soft nougat, although being reinvented by the master pastry chefs from Alvito to please more modern taste buds, has maintained the peculiar qualities marking it since the beginning: the soft marzipan, a smooth and soft paste made of ground almonds, sugar and water cooked using the double-boiler method and then cut into the desired size, to which is added the fine chocolate cover, which started to be used at the beginning of the 20th century<\/p>

From October to December, the longstanding pastry shops in the town fill their counters with the many versions of Alvito's nougat, including flavours such as coffee, bergamot, hazelnuts from Piedmont PGI, pine nuts, Bronte pistachios. A delicacy still made using manual techniques scrupulously handed down from father to son, with a tradition carried on whose origins lies in the 19th century, when farmers from neighbouring towns headed to Alvito during Christmas time to buy nougats to be served during the holiday period.<\/p>

Always associated to the place where it was created, Alvito\u2019s nougat is today a specialty that speaks for the high-quality local food tradition, making it famous in Italy and all over the world and earning the honour to be included in the national register of traditional Italian agricultural and food products <\/b>(PAT). Prodotti Agroalimentari Tradizionali<\/b>.<\/p>

Where to buy it:<\/strong> Biodistretto “Valle di Comino”<\/a><\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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La denominazione di origine protetta sigilla un procedimento sedimentato in secoli di tradizione; la storicit\u00e0 del Pecorino di Picinisco \u00e8 testimoniata in una serie di scritti…<\/p>","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6449","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nIL GUSTO - DMO Ciociaria Valle di Comino<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dmociociariavalledicomino.it\/en\/il-gusto\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IL GUSTO - DMO Ciociaria Valle di Comino\" \/>\n<meta property=\"og:description\" content=\"TIPICIT\u00c0 Pecorino di Picinisco DOP Pecorino di Picinisco DOP Pecorino di Picinisco DOP Il Pecorino di Picinisco \u00e8 pi\u00f9 di un formaggio, \u00e8 il racconto di un territorio e della sua vocazione alla pastorizia. 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