M�rke: Caseificio Fratelli Petrucci

the Pecorino di Amatrice of the Petrucci Brothers
In Italy hit by the earthquake, two brothers produce Pecorino di Amatrice, ideal for amatriciana sauce.
 

LAZIO
The Amatrice Brothers Pecorino is called Pecorino Ma-trù and is ideal for the Amatriciana sauce. It is produced by Simone and Alessandro Petrucci, third-generation cheesemakers, in an area that is trying hard to get up after the earthquake. This is also due to the raw material: the milk produced here is therefore particularly suitable for creating Amatrice pecorino. With this ingredient and an equally appetizing pillow, the sapidity of the Amatriciana sauce is a guaranteed result.

In Amatrice, in the heart of central Italy, earthquake victims, life is trying to resume its course, albeit with great difficulty. Those who have been able and wanted to stay, are busy every day to recover and give back a future to their country. There are those who spend hours traveling by car, on a roadway still affected by the earthquake, to reach their place of work. And who has agreed to live in a container in order not to stray from the temporary stables that house the cattle, here represented mainly by sheep.

Amatrice, after all, is traditionally a land of shepherds and sheep. Located in a green valley at an altitude of one thousand meters, it is surrounded by majestic peaks that at this time of the year are still whitewashed. It is a territory of pristine pastures and woods, an integral part of the Gran Sasso and Monti della Laga National Park. The Pecorino di Amatrice owes its goodness also to this exceptional context, to a nature that knows how to be generous and not only difficult and hostile.