Success for the 3rd edition of “Pascolo e Alpeggio Italiano”: Cheese Excellence stops in Picinisco
Forty companies from all over Italy challenged each other in a battle of taste and tradition. On 3 July, the official award ceremony during the gastronomic event Pastorizia in Festival.
The heart of Ciociaria is confirmed as the capital of the dairy resistance. The third edition of the national cheese competition ended with record numbers “Italian Pasture and Alpine Pasture”, the event dedicated to the raw milk cheesesproduced exclusively from grazing animals.
The event, held between 28 February and 1 March in Picinisco (FR), was attended by as many as 40 farms, united by the mission to preserve a gastronomic heritage that UNESCO recognises as a treasure of humanity.
A Competition between Tradition and Innovation
Set in the winter setting of Shepherding in Festival, The competition is promoted by the municipality of Picinisco and the APS Pastorizia in Festival, with the support of Coldiretti Frosinone, CNA and the Chamber of Commerce.
The juries, gathered in the atmospheric Savonisco Estate, They evaluated the samples strictly anonymously. The experts were divided into three categories to ensure a multidisciplinary evaluation:
- Master tasters O.N.A.F. (National Organisation of Cheese Tasters).
- Dairy technicians and production experts.
- Food journalists.
Prizes to be won
The winners, which will be officially unveiled next 3 July, They competed for the prestigious awards:
- Onaf Award: Italian pasture and mountain pasture.
- Technical Jury Prize: Wood Frasca.
- Journalist Award: Press special.
- Alta Agros Casei“ Prize: Awarded by the pupils of the Istituto Comprensivo di Atina.
The “Cheese Resistance”: The Mayor's words
The mayor of Picinisco, Marco Scappaticci, stressed the political and cultural importance of the initiative:
«This competition celebrates raw paste cheeses as evidence of a ‘dairy resistance’ that values territory and biodiversity. Our cheesemakers are the custodians of a heritage that combines science and taste, fighting against ultra-processed foods to offer products made only of milk, salt and rennet».
Special praise went to the involvement of schools, with young students from Atina participating as “expert tasters”, learning to distinguish authentic quality from food chemistry.
Round Table: The Future of Cheese Making in Ciociaria
In addition to the competition, Picinisco's Sala Polivalente hosted a technical debate on the cheese production in Ciociaria. At the speakers' table, moderated by journalist Stefano Pesce, They intervened:
- Michele Grassi (Creator of the competition).
- Francesco Baldesarra (Coldiretti Sora).
- Ines Innocentini (Slow Food Lazio).
- Angela Bianchi (Head teacher).
The comparison showed how the combination of rural tourism and gastronomic excellence is the key to creating new jobs and protecting local traditions from extinction.
Appointment 3 July 2026
The journey of “Pascolo e Alpeggio Italiano” does not end here. To find out who this year's winning cheesemakers will be, the appointment is set for the 3 July in the historic centre of Picinisco, during the highly anticipated summer edition of Shepherding in Festival. It will be the perfect opportunity to taste Italy's best cheeses and meet the producers who make our country unique.