CANTALINI MARCO

In Navelli, on the Aquilano plateau, Marco Cantalini leads his flocks where the Apennine mountains create grazing conditions suitable for Agnello del Centro Italia IGP. The animals follow two stages: first, suckling, which ensures tenderness, then grazing on pastures, which builds the lean and flavorful meat recognized by the denomination. This is the company's sole IGP, extending across 1403 municipalities in central Italy, a vast perimeter that this Abruzzese producer interprets on a local scale. Cantalini's work is measured by the regulations: carcasses are classified as light, heavy, or castrated, according to criteria that define production and guarantee its consistency. This is mountain livestock farming that rejects shortcuts and entrusts the quality of the result to the rhythm of grazing. The company does not receive visitors, but its production remains a benchmark for understanding how the Apennine plateau, season after season, shapes the lamb meat of this part of Abruzzo, where the terrain dictates the pace of rearing.

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