Our cheese expresses the character and scents of the Abruzzo region: this is why I think it makes a perfect pairing with wines that are also from this area. With the smoked ricotta, I recommend Petrantoni Pecorino wine from Vittorrito, a small town in the province of L'Aquila.
I also recommend a Montepulciano d’Abruzzo Praesidium from Prezza, whose territory ends at our grazing lands: it’s a rather full-bodied wine that has many scents that mix well with those in the Brigantaccio pecorino, a cheese that’s been aged 18 months, or else with the Muffato that we also call Talebano, which is made from soured milk».
Looking for new dessert ideas? Try this easy grape cake recipe: learn how to make a soft white grape cake, perfect for your Autumn meals and breakfasts.
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