CANTALINI TOMMASO

In Capestrano, in the pastoral hinterland of Aquilano, Tommaso Cantalini raises lambs destined for Agnello del Centro Italia IGP, a denomination covering a vast territory—over 1400 municipalities distributed along the central Apennines. It's a geography composed of diverse microclimates, and it is precisely in this breadth that the denomination finds its coherence: shared rules that unite pastures and altitudes far apart. The method follows the animal's natural cycle. Lambs transition from milk feeding to grazing, and this dietary change shapes the character of the meat, which is then categorized according to the regulations—light, heavy, and castrated. Cantalini works within rigorous protocols, where traceability and rearing times are as important as the final result on the plate. There is nothing industrial about this rhythm: Apennine pastoralism dictates its seasons, and the denomination merely codifies them, yielding meat that carries the precise mark of the place where it grew and the dietary regimen that shaped it.

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