produttori — Pescorocchiano · Lazio
In the upper Sabina reatina, where the mountains of the Cicolano mark the border between Lazio and Abruzzo, Azienda Agricola Morgante Gabriella carries on an artisan dairy production: cheeses and fresh ricotta made according to traditional methods, a stronghold of genuine flavours in Pescorocchiano.
This is land that demands patience: the slopes of the Cicolano shape an agricultural landscape where every farm bears the mark of the seasons. Morgante Gabriella has chosen to stay here, in Pescorocchiano, cultivating a direct relationship with the reatino territory and with the communities that animate it, from the Festa della Castagna (chestnut festival) to the sagre (local food festivals) of the Sabina.
The processing is artisan, and stays that way by choice: cheese and ricotta are made according to traditional methods, without rushing the time that cheesemaking requires. It is a discipline that is learned and handed down, and one that in a family-run business like this becomes the most recognisable trait of every product.
On the ageing shelves, the wheels of cheese complete their time: it is here that the raw material of the Cicolano, the hand-worked milk, becomes a finished product carrying the character of the land. Cheeses typical of Pescorocchiano, recognisable to those familiar with the dairy tradition of the Sabina reatina.
Discovering the full page means entering an authentic dairy production, rooted in the upper Sabina and open to those in search of the flavours of the land.
