Local cheeses
Production of cheeses from the Pescorocchiano territory, made using artisan methods that showcase local raw material and the traditional techniques of Sabina cheesemaking.
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Producers · Pescorocchiano (RI)
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Artisan cheeses and ricotta from the upper Sabina, Rieti
Eccellenza Italianacertificata 2026–2027ID 25921
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The place
Azienda Agricola Morgante Gabriella carries forward an authentic dairy tradition in Pescorocchiano, in the heart of the Rieti territory. Its artisan production includes cheeses and fresh ricotta, made using methods that showcase the quality of local raw material. The farm is an active presence at local events, taking part with its products in the Festa della Castagna that enlivens the village. A stronghold of genuine flavours in the lands of the upper Sabina.
The origins
Why you can trust it
AZIENDA AGRICOLA MORGANTE GABRIELLA is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Azienda Agricola Morgante Gabriella operates in Pescorocchiano, keeping alive the dairy tradition of the upper Sabina.
Location
AZIENDA AGRICOLA MORGANTE GABRIELLA is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Azienda Agricola Morgante Gabriella oversees the entire production cycle in-house, from raw material to finished product, ensuring control and traceability at every stage of processing.
Traditional methods guide the dairy transformation, respecting the time needed for maturation and for shaping the organoleptic character of cheeses and ricotta.
The production reflects the distinctive traits of the Pescorocchiano territory, with cheeses and ricotta bearing the mark of the upper Sabina and its food traditions.
What is made here
Production of cheeses from the Pescorocchiano territory, made using artisan methods that showcase local raw material and the traditional techniques of Sabina cheesemaking.
Ricotta made in-house following traditional dairy processes, intended for fresh consumption and prized for its genuineness and light organoleptic quality.
The proof