Pecorino Romano DOP Organic

The Cattani farm was founded in 1949 from an idea by Gino Cattani, over the years it has increasingly grown and currently operates in various sectors.

It has a high caloric intake, it is an excellent source of high biological value proteins,

mineral salts and specific vitamins of milk.

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ORIGINAL Pecorino Romano seasoning

Pecorino Romano DOP is one of the oldest Italian cheeses and is still produced today according to the ancient recipe.

The pecorino of the Cattani company has an intense flavor, typical of 100% sheep's milk.

On the palate it is tasty, but not too much, it can also be enjoyed as a table cheese.

Aged for at least 5 months it goes very well with salads, grated (aged for 8 months) it goes very well with pasta with sauce.

How it is produced

The processing takes place in an artisanal way. The milk is filtered to clean it of impurities, then filtered it is made to coagulate in large basins.

Coagulation is the phase in which the milk, following some chemical-physical modifications, loses its liquid consistency.

The caseins, milk proteins, precipitate to the bottom and, dividing from the liquid substances, create a pasty and spongy mass: the curd.

Cheese produced with ancient techniques

Coagulation takes place naturally by adding a whey-graft (whey from previous processes) and rennet to the milk. The milk is left to rest until it coagulates. The curd thus obtained is broken into lumps of a few centimeters.

Generally there are two phases of rupture intertwined by a pause. The curd is then divided into large slices and left to drain on a steel table.

Then hot whey is added to the curd and left to acidify for a few hours. When the curd is ripe, it is poured into blanks and left to dry. Maturing (minimum 5 months, 8 months for grated) takes place in cello or caves.

Pecorino Romano PDO Consortium

The Consortium for the Protection of Pecorino Romano Cheese, established in November 1979 by the will of a group of operators from Lazio and Sardinia, obtained (on January 14, 1981) from the Ministry of Agriculture in agreement with the Ministry of Industry, the assignment of supervision over the production and trade of Pecorino Romano.

From April 28, 2002 the Consortium obtained the new assignment for the protection of the PDO from the Ministry of Agriculture and Forestry Policies.

RECIPE: Tasty aubergines

Ingredients for 4 people)

• 1 kg black eggplant
• ripe tomatoes
• 200 g of grated Pecorino Romano DOP
• extra virgin olive oil 
qb
• Salt to taste
• garlic 
qb
• chili pepper to taste

Preparation

Cut the aubergines into long slices, about 1 cm high and boil them for 5 minutes in unsalted water.

Arrange them ordered on a baking sheet, add oil, salt, sliced ​​garlic (optional), chilli and fresh tomato.

Put them in the oven and, almost at the end of cooking, cover them with grated Pecorino Romano which will form a light crust.

Remove from the oven, cut into regular portions and garnish with thin flakes of Pecorino.

Cattani Organic Farm

The company covers an area of ​​about 250 hectares of property, on which sheep, goats, pigs, cattle, and horses are raised.

In addition to forage and pastures, organic wheat and seeds of various kinds are produced and cultivated, which have the primary purpose of balancing the diet of the farmed species.

The technological methods, the various machinery used for planting and harvesting, and the compliant biological method, make each product optimal.

Land and production

The seeds are also sold outside to consortia and private individuals.

Several plots and territories are rented, given the great need for livestock, and are located in various areas. In spring, part of the cattle are transferred to the pastures of the Reatine mountains, at an altitude of 2000 meters, respecting the traditional transhumance which is the symbol of an optimal flock.

Breeding

The breeding is carried out in the semi-wild state with own organic feed.

(*) RDA (Recommended Daily Allowances) - Recommended Daily Allowance:

% of the indicative daily quantities of an adult, calculated on the basis of a daily requirement of 2000 Kcal.

The need can be different depending on the sex, age and activity performed.

Weight of the cheese

We remind you that they are handcrafted products, so each slice of cheese is unique. The weight can vary by 50/60g.

HOW IS IT SHIPPED?

In the summer period, shipments are made only by refrigerated courier throughout Italy

In the winter period, shipments are made BOTH WITH "Patented Refrigerated Packaging" in 24/48H AND WITH "Refrigerated Courier". This service is only active in large Italian cities.

Deliveries in Rome and the Province are carried out only with our refrigerated vehicles

• PATENTED REFRIGERATED PACKAGING

We use a unique packaging in Italy, 100% disposable in paper. Made of cellulose fiber recycled and recyclable.

They are thermal pads designed to keep the temperatures of fresh food constant for up to 72 hours. Flexible and highly performing, superior performance to the pits in EPS.

We ship in the evening to reduce transport times, in this way in most Italian cities deliveries take place in less than 12h.

Service active in the winter period to reach distant cities in a maximum of 48 hours.

• REFRIGERATED COURIER

We use the best refrigerated couriers, shipments are active throughout Italy in the summer period while in the winter period only in large cities. This allows us to get the products to their destination as soon as possible.

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  F.lli Cattani Agricultural Company, Civita Castellana (VT)