The interview with Manuel Lombardi recounts the story of Conciato Romano, a pecorino regarded as one of the oldest Italian cheeses, typical of the Alto Casertano area (the Monti Trebulani region, around Castel di Sasso). Its name comes from its distinctive *concia*—the surface treatment and maturation carried out in terracotta amphorae or demijohns.
Its revival is tied to the Lombardi family: Manuel’s parents, Liliana and Francesco, launched the agritourism farm “Le Campestre” in 1995, recovering the ancient recipe from Manuel’s grandmother, Maddalena. Manuel, originally a computer programmer, later embraced cheesemaking completely, turning Conciato Romano—recognized as a Slow Food Presidia product since 2002—into a nationally acclaimed specialty. The cheese, made from raw milk (sheep, goat, cow, or a mix), is seasoned with an emulsion of local ingredients, which today includes extra-virgin olive oil, Casavecchia wine, thyme, and chili pepper.
Interview by: Benedetta Ferrara and Vittoria Palumbo
Video by: Vittoria Palumbo
Video Editing by: Benedetta Ferrara
Document by: Claudia Fusco and Benedetta Ferrara
Subtitle ita/eng by: Claudia Fusco
Translation by: Claudia Fusco e Benedetta Ferrara
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 29/07/2025
