At the beginning of the 20th century, Renes Righini, originally from Reggio Emilia, moved to Rome to devote himself to the artisanal production and trade of dairy products, later establishing a small dairy. Drawing on the experience he gained during his early studies in Lodi, he succeeded in achieving his goal.
In 1965, with Andrea, the second generation of the Righini family, La Pecorella was founded—an artisanal cheese producer and distributor with its own brand. Between the 1970s and 1990s, thanks to a network of twelve vehicles for direct sales, the company became a point of reference for retailers and consumers in Rome.
Today, for over sixty years, the company has been offering high-quality fresh, semi-fresh, aged, semi-aged and seasonal products, serving all types of clients: from traditional retail to large scale distribution, from wholesalers to organized distribution networks.
“Caciotta La Pecorella®” has always been the flagship product of the range: made from fresh pasteurized cow’s and sheep’s milk, it is a semihard mixed cheese. Its short aging period gives it notes of melted butter and vanilla, while preserving the distinctive aroma of fresh milk.
From the noble and authentic whey obtained from its production, with the addition of sheep’s milk and cow’s cream during processing, comes “Ricotta Mista con Panna La Pecorella®”, an excellence in its category, consistently appreciated by pastry shops and pasta makers alike.
The “Vaccarella®” cow’s milk caciotta and the sheep’s milk Marzolino, together with the aged and spiced varieties, complete the range.
Each wheel carries a family heritage that has never been interrupted, only transformed. Because here, cheese is not just a product: it is living memory that becomes the future every day.
La Pecorella: on your tables for over sixty years.
