Pecorino Metello

Seasoned in Garfagnana

After a first, short ripening in our plant, the pecorino is moved to Metello, our grandparents’ original village 1000 m above sea level, where there is our ripening cellar, called “Tuada” in the local dialect. At the end of the totally natural ripening, the pecorino is covered by chestnut peels which give the flavors and the aromas of our Tuscan and Emilian Apennin mountain chain.