Pecorino di Atri
Pecorino di Atri is a sheep’s milk cheese associated with Atri in Abruzzo.
- Milk
- Sheep’s milk
- Origin
- Atri, Abruzzo
Local farms around Atri
La Collina di Mariù identifies Pecorino di Atri among its farm cheeses. The regional reserve also lists aged Pecorino di Atri from the D’Amario and Feliciani farm.
AbruzzoWhat to pour with it
Montepulciano d'AbruzzoOur suggestion: try Pecorino di Atri with Montepulciano d'Abruzzo in a comparative tasting.
Cerasuolo d'AbruzzoOur suggestion: try Pecorino di Atri with Cerasuolo d'Abruzzo in a comparative tasting.
Montepulciano d'Abruzzo Colline TeramaneTry Pecorino di Atri with Colline Teramane Montepulciano d’Abruzzo in a comparative cheese-and-wine tasting.
MontepulcianoTaste Pecorino di Atri with a wine made with Montepulciano, choosing the bottle’s style to suit the cheese.
Start with the maker
The name of the farm is a useful starting point when choosing Pecorino di Atri. La Collina di Mariù describes making it with milk from its own sheep; the Calanchi di Atri reserve’s producer directory records an aged example from D’Amario and Feliciani. Ask who made the wheel and how long it was matured. These examples describe individual farms, rather than one shared recipe.
Worth knowing next
- Pecorino di FarindolaOur suggestion: explore Pecorino di Farindola alongside Pecorino di Atri to compare Italian dairy traditions.
- Pecorino di PiciniscoOur suggestion: explore Pecorino di Picinisco alongside Pecorino di Atri to compare Italian dairy traditions.
- Pecorino RomanoOur suggestion: explore Pecorino Romano alongside Pecorino di Atri to compare Italian dairy traditions.
