{"id":3580,"date":"2026-01-05T15:39:38","date_gmt":"2026-01-05T15:39:38","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=3580"},"modified":"2026-01-05T15:39:44","modified_gmt":"2026-01-05T15:39:44","slug":"manuel-lombardi-the-revival-of-conciato-romano-story-of-a-millenary-cheese","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/manuel-lombardi-the-revival-of-conciato-romano-story-of-a-millenary-cheese\/","title":{"rendered":"Manuel Lombardi <br>The revival of Conciato Romano: Story of a millenary cheese"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"La rinascita del Conciato Romano: Storia di un formaggio millenario. Intervista a Manuel Lombardi\" width=\"1104\" height=\"621\" src=\"https:\/\/www.youtube.com\/embed\/kVViXN3J0do?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>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*\u2014the surface treatment and maturation carried out in terracotta amphorae or demijohns.<\/p>\n\n\n\n<p>Its revival is tied to the Lombardi family: Manuel\u2019s parents, Liliana and Francesco, launched the agritourism farm \u201cLe Campestre\u201d in 1995, recovering the ancient recipe from Manuel\u2019s grandmother, Maddalena. Manuel, originally a computer programmer, later embraced cheesemaking completely, turning Conciato Romano\u2014recognized as a Slow Food Presidia product since 2002\u2014into 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.<\/p>\n\n\n\n<p>Interview by: Benedetta Ferrara and Vittoria Palumbo<br>Video by: Vittoria Palumbo<br>Video Editing by: Benedetta Ferrara<br>Document by: Claudia Fusco and Benedetta Ferrara<br>Subtitle ita\/eng by: Claudia Fusco<br>Translation by: Claudia Fusco e Benedetta Ferrara<br>MedEatResarch \u2013 Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro<br>Realized: 29\/07\/2025<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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*\u2014the surface treatment and maturation carried out in terracotta amphorae or demijohns. Its revival [&hellip;]<\/p>\n","protected":false},"author":315,"featured_media":3583,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[129],"tags":[1208,1206,1209,1205,1212,1211,1210,1207],"class_list":["post-3580","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-manufacturers","tag-ancient-cheese","tag-casavecchia-wine","tag-castel-di-sasso","tag-conciato-romano","tag-le-campestre","tag-manuel-lombardi","tag-pecorino","tag-slow-food","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/3580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/users\/315"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=3580"}],"version-history":[{"count":1,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/3580\/revisions"}],"predecessor-version":[{"id":3581,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/3580\/revisions\/3581"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/3583"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=3580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=3580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=3580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}