The Bagnolese sheep is a ovine population characterized by significant productivity. It is primarily distributed in the Picentini mountains area in the province of Avellino, deriving its name from Bagnoli Irpino. Some breeding also occurs in the provinces of Caserta and Salerno.
This animal, with somatic traits resembling the Barbaresca, thrives in challenging environmental conditions, providing substantial yields of both milk and meat. The authenticity of the product is ensured by natural pasture feeding, small family-run farms, and their distance from large urban settlements.
The Bagnolese lamb is typically fed exclusively with maternal milk, contributing to the tenderness and delicacy of its meat. The milk, rich in proteins and highly suitable for cheese production, serves as the raw material for pecorino cheeses and ricotta.
The breed’s presence in the Picentini mountains, especially around Bagnoli Irpino, has become integral to the local agricultural landscape. The challenging environmental conditions contribute to the distinctive characteristics of the Bagnolese sheep, making it a valuable and resilient breed.
The Bagnolese sheep, although sharing physical traits with the Barbaresca, stands out for its adaptability to difficult terrain and weather conditions. This adaptability, combined with the traditional and natural husbandry practices employed by local farmers, results in a unique and high-quality product.
The Bagnolese lamb, raised on a diet of maternal milk, stands as a testament to the dedication of local farmers to preserving traditional breeding methods. The emphasis on natural pasture and a family-oriented approach to farming ensures a genuine and wholesome product.
The milk of the Bagnolese sheep, rich in proteins and well-suited for cheesemaking, is a crucial resource for local dairy production. The cheeses derived from this milk, particularly pecorino varieties and ricotta, reflect the terroir and traditional craftsmanship of the region.
In conclusion, the Bagnolese sheep represents not only a valuable agricultural resource but also a cultural and gastronomic treasure. Its presence in the Picentini mountains contributes to the preservation of traditional farming practices and the production of high-quality, authentic dairy products with a distinctive regional identity.
TERRITORY
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AVELLINO
Avellino, a picturesque province in the Campania region of southern Italy, is characterized by a rich tapestry of landscapes, historical depth, and gastronomic treasures. Nestled in the Apennine Mountains, the territory of Avellino boasts a diverse topography, ranging from fertile valleys to mountainous peaks, providing an ideal environment for agriculture and viticulture.
PRODUCT
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PECORINO BAGNOLESE
The Pecorino Bagnolese Classico represents an authentic cheese from Irpinia in Italy. Crafted with raw milk from free-range Bagnolese sheep, this exquisite cheese is hand-milked and aged in caves. Its rich flavor evolves into a distinctive sharpness as it matures, requiring a minimum aging period of 90 days in the cave.
ANTICHE RAZZE 