“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. It is a cheese produced from sheep's milk coming from the pastures of the Amatriciano area which is initially matured in the Etruscan-Roman caves dating back to the first century BC. and which subsequently, for a period of about 90 days, is refined with walnut leaves. Tradition has it that on the night of San Giovanni, or June 24, walnuts and walnut leaves are harvested by girls with bare feet, to make nocino, a well-known liqueur obtained from the hulls. Furthermore, tradition has it that the leaves of the walnuts harvested the same night were used to mature the cheese which was placed in wooden vats and layered with the leaves themselves. The same procedure is used for the refining of this pecorino with its original aroma. A particular seasoning that allows to transform the structure and the olfactory aromatic set of this delicate product. When cut, it looks like a grainy cheese with a marked hint of green walnuts.