Thanks to two producers on the first slopes of the Prenestini mountains, a few kilometers from Rome
On the outskirts of Rome, on the first slopes of the Prenestini mountains, two farms produce a raw milk pecorino cheese that has just become a Slow Food Presidium: cacio di Genazzano. A cheese with a centuries-old history, the oldest references to which date back to the seventeenth century, when cheese was also used as a currency of exchange. But most of all, this cheese has long represented an important food resource for peasant families who have passed down its preparation methods, generation after generation. Consumption limited almost exclusively to the family level which, over time, has drastically reduced its availability on the market, almost to the point of its disappearance.
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