Four Recipes That Let Our Abruzzo Products Shine

From silky Pecorino sauces to honey-kissed grilled cheese, these recipes celebrate the heart of Marcelli Formaggi, simple Italian ingredients made with love and tradition on our family farm. Each one highlights the freshness and authenticity that make Abruzzo’s food so unforgettable.

Bucatini al Pecorino del Parco e Olio Fresco

The essence of Italian cooking: just a few ingredients, perfectly made!

Our bronze-cut bucatini, nutty Pecorino del Parco, and vivid green Olio Fresco come together for a dish that’s both humble and luxurious.

Ingredients

• 1 lb Marcelli Formaggi Bucatini

• 1 cup finely grated Pecorino del Parco

• 2 tbsp Olio Fresco (plus more for finishing)

• Salt and freshly cracked black pepper

• Reserved pasta water

Method

1. Boil the bucatini in salted water until just al dente.

2. In a large bowl, whisk a ladle of hot pasta water with the Pecorino until creamy.

3. Add the pasta and toss, adding more water as needed until the sauce coats every strand.

4. Finish with a drizzle of Olio Fresco and a twist of black pepper.

Why it shines: The Pecorino’s earthy depth meets the grassy freshness and peppery finish of new-season Olio Fresco. It’s Abruzzo, in one perfect bite.

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Upscale Grilled Cheese with Caciocavallo Pezzata Rossa, Scamorza & Sulla Honey

A rustic Italian comfort, refined.

This isn’t your average grilled cheese—it’s molten, golden, and touched with the delicate sweetness of Abruzzo’s wildflower Sulla Honey.

Ingredients

• 2 slices rustic sourdough

• 1 tbsp butter or Olio Fresco

• 2 oz Caciocavallo Pezzata Rossa, thinly sliced

• 2 oz Scamorza, thinly sliced

• 1 tsp Sulla Honey

• Optional: flaky sea salt or crushed red pepper

Method

1. Butter or brush the outside of each bread slice.

2. Layer the cheeses inside and grill over medium heat until golden and melty.

3. Drizzle with Sulla Honey and finish with a sprinkle of sea salt.

Why it shines: The nutty richness of Pezzata Rossa and creamy Scamorza are balanced by the honey’s floral lift—simple ingredients elevated into something extraordinary.

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Grilled Vegetables with Ricotta al Fumo di Ginepro

A smoky, summery side with Abruzzese soul!

Cold-smoked juniper ricotta transforms a platter of grilled vegetables into a restaurant-worthy dish, light, earthy, and vibrant with Olio Fresco.

Ingredients

• 1 zucchini

• 1 red pepper

• 1 eggplant

• 1 red onion

• Olio Fresco for brushing

• Sea salt and pepper

• 2 tbsp Ricotta al Fumo di Ginepro, finely grated or shaved

• Fresh herbs (mint or basil)

Method

1. Slice the vegetables, brush with Olio Fresco, and grill until tender.

2. Arrange on a platter, season, and grate the Ricotta al Fumo di Ginepro over the warm vegetables.

3. Finish with more Olio Fresco and scatter herbs on top.

Why it shines: The smoky ricotta melts ever so slightly, mingling with the oil’s grassy flavor for a bright yet complex bite that’s pure Abruzzo freshness.

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Traditional Abruzzese Sagne e Ceci

A classic mountain dish—humble, hearty, and full of flavor.
Our Sagna Riccia pasta, chickpeas, rosemary, and Olio Fresco combine for a dish that feels both rustic and refined, just like the Abruzzo countryside itself.

Ingredients

• 1 lb Marcelli Formaggi Sagna Riccia

• 1½ cups cooked chickpeas (or canned, rinsed)

• 3 tbsp Olio Fresco

• 2 cloves garlic, smashed

• 1 sprig rosemary

• 1 tbsp tomato paste or ½ cup crushed tomatoes

• Salt and pepper

• Optional: grated Pecorino Brigantaccio

Method

1. Warm Olio Fresco with garlic and rosemary in a wide pan.

2. Stir in the tomato paste and chickpeas; cook until thickened.

3. Add a splash of water or broth to create a loose sauce.

4. Boil the sagne until al dente, then toss directly in the pan.

5. Finish with Olio Fresco and Pecorino Brigantaccio.

Why it shines: This is everyday Abruzzo—olive oil, grains, and legumes in perfect harmony. Comforting, deeply flavorful, and rooted in centuries of tradition.