Family dairy founded 1956 at Sant'Eufemia a Maiella, specialising in pasta-filata cow's-milk cheeses: caciocavallo, scamorza and provoloncino, plus giuncata, ricotta and yogurt.
Cheeses: Caciocavallo abruzzese, Scamorza abruzzese, Giuncata abruzzese
Website: caseificiodelmastro.it
A caciocavallo aged until it turns firm and piquant can stand up to a full-bodied Montepulciano d'Abruzzo. The wine's fruit offsets the piquant heat, and the fat of the stretched cow's-milk paste softens the tannin.
Fresh scamorza is compact and delicate, and the briefly matured appassita is more decided. A dry Cerasuolo with high acidity refreshes the stretched cow's-milk paste and has the weight to hold up to the appassita.
Fresh, creamy giuncata has the acidic taste and smell of fresh curd. A dry Trebbiano d'Abruzzo with high acidity matches that tang, and its delicate fruit keeps the pairing light instead of covering the milk.
Address: Via Roma 131, Sant'Eufemia a Maiella (PE), Abruzzo
Dairy at Moscufo since 1975, buying milk from nearby farms. Makes caciocavallo, sheep, goat and mixed-milk cheeses and fresh dairy, and farms 18 ha of olives, cereals, fruit and vegetables.
Cheeses: Caciocavallo abruzzese
Visiting: dairy shop at Moscufo, second shop in Pescara, Via del Circuito 118
Goat farm at about 1,200 m in the Majella national park, making raw-milk cheeses without starter cultures from April to October, when the goats graze mountain pasture.
Cheeses: Formaggella with juniper and wild mint, Muffato a pasta cotta, Muffato a pasta cruda
Visiting: cheese pickup at the farm, arranged by phone or the contact form on its site
Sheep farm and dairy in the Tavo valley below the Gran Sasso, founded 2024 to continue the Martinelli farm. Makes raw-milk Pecorino di Farindola with pig rennet and sells it at the farm shop.
Cheeses: Pecorino di Farindola, Ricotta di pecora
Visiting: farm shop at the dairy
Cooperative dairy at Calascio making Canestrato di Castel del Monte and aged sheep ricotta; visitors can stop at the dairy to buy cheese.
Cheeses: Canestrato di Castel del Monte, Ricotta di pecora stagionata
Visiting: stop at the dairy to buy cheese to take away
Explore Raiano on a guided walking tour. See historic murals, visit the San Venanzio Nature Reserve, and enjoy an olive oil and gelato tasting at Bar Aterno.
Discover the secrets of Abruzzo cuisine with a cooking class at Torre Monache in Villamagna. Learn to make authentic dishes, enjoy a shared meal, and try some wine fro...
Discover Villamagna, Italy's smallest wine appellation, on a guided tour that reveals why its reds are also made for summer drinking. Taste wines and enjoy a tradition...
