that we want to dedicate our Selection of excellence
because it is precisely through
these ancient paths, the Tratturi
that the tastes and knowledge of the past
have come down to us
allowing us to create,
today as then
EXTRAORDINARY CHEESES
Transhumance
It is on this millennial journey
that we want to dedicate our Selection of excellence
because it is precisely through
these ancient paths, the Tratturi
that the tastes and knowledge of the past
have come down to us
allowing us to create,
today as then
EXTRAORDINARY CHEESES
Ricotta of Sheep
Regina di Amatrice
It is the inimitable, much loved, sheep ricotta of L'AMATRICIANO.
Ricotta of Sheep
Ricotta Romana D.O.P.
This D.O.P. it is masterfully interpreted and produced by L'AMATRICIANO using only the freshest milk of the flocks grazing in the Lazio countryside.
Goat Ricotta
Ginestra di Cardito
Its name, strongly evocative, refers to the plant that blooms and inundates with yellow the meadows of the Plateau of Cardito, which has always been one of the pastures of our mountains.
Salt Ricotta
L’Erbale
L'AMATRICIANO dedicates the name of savoury and tasty mature seasoned ricotta cheese this romantic image of the Transhumance...
Semi-aged Pecorino
Unico di Amatrice
Specialty among the specialties, "Unico" wants to be a tribute to all the protagonists of the "Selection", representing them at their best.
Semi-aged Pecorino
Transumante
Our cheesemakers make it still inspired by the cheese that the shepherds produced and consumed during the Transhumance.
Semi-aged Pecorino
Originale Amatriciano “de’ miei pastori”
This delicious Pecorino Amatriciano is sweet, soſt and scented just like that "Original" that the shepherds on their way eats every day.
Semi-aged Cheese of Sheep and Cow
Cacio del Trabocco
This exquisite classic from L'AMATRICIANO is inspired by the ancient recipe according to which it was prepared.
Semi-aged Cheese of Cow
Verga D’Avellano
The "Verga d'Avellano" cited by D'Annunzio is nothing more than the shepherd's stick, a hazelnut branch carefully chosen and renewed every year, before each new migration.
Semi-aged Pecorino
Vernale
Vernale occupies a special place in the production of L'AMATRICIANO thanks to the exclusivity of the recipe that inspires it.
Semi-aged Caciotta of Goat
Romita
A synthesis of L'AMATRICIANO's expertise in reproducing and preserving flavors and traditions intact, this cheese is considered a real “must” by lovers of “goats”.
Seasoned Pecorino
Principe di Monte Nevoso
Noble specialty of the L'AMATRICIANO, the Principe di Monte Nevoso represents the excellence of the Pecorino Amatriciano Stagionato.
Seasoned Pecorino
Antichi Padri Gran Riserva
Produced in small batches, it comes carefully matured following scrupulously the terms handed down by our predecessors.
Seasoned Pecorino
Primitivo Amatriciano
This excellent mature pecorino, aged wisely, owes its name to the ancient tradition pastoralism of our districts.
Aged Pecorino Matured in Caves
Carbonaro Riserva di Grotta
Spectacular!!! The most refined palates agree in defining this special pecorino with this unique adjective.
Seasoned Pecorino
Tratturo Magno
The "Tratturo Magno", although carefully matured, in the mouth it is soſt and persuasive, amazing in crowning cutting boards with local cured meats.
Seasoned Pecorino
Dei Briganti
Acclaimed for the delicacy of the scent, it combines its wonderfully sweet flavor with a very slight spiciness.
Seasoned Pecorino
Dei Fonti Alpestri
Inimitable Pecorino Amatriciano that, despite being slightly spicy with a mature taste and aroma, is surprising because it is able to preserve an extraordinarily attractive freshness.
Seasoned Pecorino
Historico
Historico is the “pearl” of the L'AMATRICIANO production range, unique for its particular octagonal shape, for its grandeur but above all for its flavor and nutritional values.
Seasoned Pecorino
Pecorino Romano D.O.P.
If we wanted to find, within the Italian (and probably world) dairy panorama, a cheese with nobler origins than those of Pecorino Romano D.O.P. we would be faced with a really arduous task.
Seasoned Cheese
Il Provolone
In this selection, the L'AMATRICIANO presents its own interpretation of another product that is much loved and appreciated both nationally and across the border: Il Provolone.
Seasoned Pecorino with Truffle
Macchiaiolo
Cheese produced exclusively with fresh whole sheep's milk, collected only from flocks of the uncontaminated Amatriciano area.
Aged Pecorino with the ancient Cesanese Nero grape variety
Ubriacacio
“Ubriacacio” is a seasoned pecorino produced with late lactation milk which during the harvest period is wrapped in the pomace of Cesanese grapes, the only native vines of Lazio.
Seasoned Pecorino aged with Tobacco and Rum
Tabacacio
Pecorino "Tabacacio", a "meditation" cheese par excellence, an expression of quality and imagination, arises from the need to bring this sensorial combination to the dairy sector.
Aged aged pecorino with Forest Honeydew and Mountain Flowers
Ponte Sommati
Soft cheese with an unmistakable aroma and flavor, a real tasting journey in which to immerse yourself with a harmony that makes flavors harmonious thanks to the tacit association between sweet and savory.
Seasoned Pecorino aged with Walnut Leaves
San Giovanni
“San Giovanni” is the name chosen to introduce one of the most particular but at the same time rich in history cheeses in the range of refined products.
Seasoned Pecorino aged with Juniper Berries
Juniperus
L'AMATRICIANO chooses the name “Juniperus” for one of the most particular and refined cheeses of the refined series.
Aged Pecorino aged with Rum and Fig Leaves
Moraceum
It stands out for its intense, decisive taste and for the delicate and aromatic scent given by the fig leaves that surround it and by the rum contained within it.
Pecorino Flavored with Hot Pepper
Diavolicchio
An appealing proposal, that of our Pecorino al Peperoncino "Diavolicchio", based on one spiciness that in the mouth surprises and boldly provokes, but never attacks.
Pecorino Flavored with Truffle
Conforto
The secret of an ancient recipe that recommends, among other things, the use of truffle flakes in the preparation of cheese.
