Home » Agriculture, Zootechnics » The Park's Products » The Products

Formaggio degli sposi

The History
The cheese production characterizes the whole Park's territory, but every town has its own traditions and peculiarities, such as the "formaggio deli sposi" (Newlyweds' cheese) produced in Farindola. It is a mixed-milk cheese: half cow milk and half sheep milk. The name of this cheese is connected with a Farindola's tradition which provided that on the occasion of a wedding, the so-called "cacio degli sposi" was produced. It is a fresh cheese with a 60-days ripening which was eaten during the wedding ceremonies. 


Producers
 
Share on
  • Underway Activities
    »
    • Agriculture and agriculture-food sector
      »
      • La rete degli agricoltori custodi: Progetto "Cerere", "Demetra" e "Persefone"
      • Le antiche variet├ colturali: i cereali minori
      • Progetto Fruttantica
      • Progetto Genepi appenninico
      • Il marchio collettivo geografico
      • Le antiche variet├ colturali: la patata turchesa
    • Activities supporting zootechniques
      »
      • Le api e il miele
      • Progetto Pecunia
      • Progetto Pagliarola
      • Progetto Maia
    • Refresher course of the agricultural-zootechnical operators: Sapiens Project
    • Co-operatives and Associations
    • Supporting Slow Food Presidia
      »
      • La Mortadella di Campotosto
      • La Lenticchia di Santo Stefano di Sessanio
      • Il Canestrato di Castel del Monte
    • Guardian Restaurants
    • Park's Brand
FederparchiFagus Life ProjectLife PraterieLife PlutoAqualifeLife CoornataLife CrainatLife M.I.R.CO-Lupo