When you go to Italy, look out for sheep cheese, called pecorino, all over Italy. You'll find it if you happen to be in The Marche region on the east coast, near Ancona airport, near Macerata, or Recanati, towns. Visit a working farm to buy their cheeses and charcuterie, called salumi in Italian. The word comes from the Latin word for salt, sal, salted meat to preserve it dating back to Roman times.
Cheese, like wine, and people, is aged. Some people are keen on cheese which is young, new and fresh. Some are are keen on what is aged, firmer texture and stronger flavoured. I liked the newer cheese. I was surprised to learn that most other people do, too. Well, not necessarily, most people, but more people. It is the most popular of the three cheeses I was shown.
They also have cows and make cheese from cows' milk.
So there you have it. Now you know. Industrious and energetic farmers from ancient times until now, benefitting themselves and customers from all kinds of animals, sheep as well as cows, and in all seasons. By preserving milk and meat so it it is salted or dried or kept cool, to keep it edible and tasty in winter time and summer, all seasons.
Regarding their company name, it consists of the Italian word for of, di, then two Italian male first names, Pietr (Peter) and Antonio.
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