Overview
Here is one of the many localities whose name is reminiscent of a plant, the hornbeam, and where it is wonderful to spend a few days in peace, enjoying fragrant local products.
You are immersed in the Gran Sasso and Monti della Laga National Park, on the southern slopes of Mount Fiore, near which the Nora River flows.
Land of history, of olive trees, of pecorino cheese.
History pops up about a kilometre from the town on a rocky hump against an amphitheatre of mountains: this is the abbey of San Bartolomeo, founded in 962 by Bernard, son of Linduno, count of Penne, rebuilt in the 12th century and again in the 13th.
You will be struck by the simple and poignant beauty of the monument, with the church preceded by a two-arched portico, flanked by a mighty bell tower, and the three-aisled interior, with an altar with capitals decorated with animal figures from the 10th century.
Olive trees are planted in front of you, as if they were drawn with a green pencil in the rich agrarian landscape where the "carpineta" variety triumphs, mainly widespread in the Carpineto countryside. The tradition of olive growing dates back to the period of Roman rule, when expansion and the oil industry was encouraged, with the flourishing of numerous "trapetum" (oil mills). Carpineta's oil, which we recommend you buy, is characterized by its distinct fruity taste indicated in pairings with meat carpaccio, roasted fish, rice, soups and stews, if it is added while cooking.
And now for the legendary cheese, Pecorino di Farindola, whose typical production area is located on the eastern slope of the Gran Sasso d'Italia mountain range within the Park's municipalities: in Farindola, Montebello di Bertona, Villa Celiera, Arsita, Carpineto della Nora, and partly in Bisenti, Castelli, Penne and Civitella Casanova.
The Slow Food presidium prepared with pork rennet, has very ancient origins: milk is milked manually from Pagliarola sheep, raised in the wild in the high Apennine pastures, and pork rennet is added to it. It is then shaped in wicker baskets, which leave the typical imprint on the rind then it is sent to "sleep" for at least 40 days (up to a year) in old wooden cupboards and, periodically, its surface is anointed with a mixture of oil and vinegar.
Each bite exudes the scent and flavour of grass and hay, with notes of underbrush and mushroom, especially in the highly seasoned products.
Enjoy it also with local mountain honey, which is highly prized, thanks to the "transhumance" of bees on the park's pastures looking for the best blooms.
You will be enraptured.
What else to see:
- The Voltigno Plain
- The Pietra Rossa Cave