PAT

Canestrato

Traditional Agri-food Product, on the national list of the Italian Ministry of Agriculture

Canestrato is a hard cheese from the Italian regions of Basilicata, Apulia, Sicily, and Abruzzo, made from a mixture of sheep milk and goat milk. It is listed on the Ark of Taste. The cheese is typical in Basilicata. It is also a specialty of Castel del Monte, Abruzzo. The Apulian variety is made using Levilactobacillus brevis.
Canestrato varietals include:
Canestrato of Castel del Monte, Abruzzo
Canestrato di Moliterno, a hard mixed sheep's and goats' milk cheese from Basilicata. It is matured for at least sixty days and may be eaten at table or grated.

No. 22 on the Sicilian list of Traditional Agri-food Products

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Sources: eAmbrosia, the EU register of geographical indications (names, type, registration dates); the national list of Traditional Agri-food Products of the Italian Ministry of Agriculture, 11 March 2025 revision; Slow Food Foundation, Presidia in Sicily; texts and pictures from Wikipedia (CC BY-SA). Updated September 12, 2026.