Formaggi Toscani

Pecorino from Pienza

One hundred percent Val d'Orcia milk

The whole wheel with the orange rind and the Pascoli di Pienza e Val d'Orcia label

Colorpecorino
Pack sizeQuarter 375 g approx. · half wheel 750 g approx. · whole wheel 1.5 kg approx.

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Slow-cooked in our own kitchen, or chosen at the stall by La famiglia Fiaschi, in Campi Bisenzio.

In short

One hundred percent sheep's milk from Val d'Orcia, and that's all it takes to explain the cheese: the pastures of Pienza are clayey and windy, the grass is different, and the milk carries that difference into the cheese itself. Sapori della Rocca selects it for their counter; they do not produce it.

The cheese has a compact and uniform texture, and its consistency changes with aging. It can be bought as a quarter, a half, or a whole wheel: a kilo and a half is a wheel to keep at home and cut for weeks, not a one-night purchase.

In the kitchen

How long it takes, and what goes on top.

Goes well with Plain. In cold cut and cheese boards. With honey, jams, and compotes.

The kitchen

What is inside, and how it is made.

Ingredients: 100% sheep's milk from Val d'Orcia.
Origin: Milk sourced exclusively from the Pienza (SI) area. Selected by Sapori della Rocca from third-party producers, not self-produced.

The semolina

Latte	100% sheep's milk
Senza glutine	declared by the company
Produzione	third-party, selected by the company

On the same stall

Two ways to look: the same line, or the same color.

Formaggi Toscani

Red rind Tuscan Marzolino €28,49

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, on the edge of Firenze, with roots going back to the late nineteenth century and to the shop where they sold food, poured wine and cooked. The Ricette di Famiglia line — pasta sauces, ragù, condiments and soups — comes from the family's home recipes, brought back into the kitchen and reworked in a modern key. Tuscan cured meats and cheeses are not made here: they are chosen one by one, and that is the trade it all started from. Every week the family is in eight squares between Firenze and Prato, with two traveling vans.

Step inside Sapori della Rocca

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI