The art of having taste is a gift the Di Pasquo family has refined over generations, passing on their passion to those who wish to discover the world of dairy and cheese. It’s not just about eating cheese—it is about savouring it, exploring unique emotions for the palate. “To taste” means more than simply enjoying food; it’s an experience that allows us to “draw emotions from flavour,” as the etymology of the word itself teaches us.
This art is rooted in a deep tradition. The Di Pasquo family has known milk for three generations and works with it with the skill of a true artisan and the devotion of someone who sees their work as a lifelong mission. The story began in 1956, when grandfather Francesco Di Pasquo, known as Ciccillo, the milkman of Agnone, began delivering fresh milk to families in town. Every early morning, households awaited his arrival with joy, eager for their breakfast. His love for this work laid the foundation for the family’s journey in transforming milk into genuine, flavourful products.
Over the years, the small milk distribution evolved into a craft workshop where milk was turned into fine cheeses. Ciccillo’s son, Lorenzo, carried on the tradition, deepening his knowledge of cheesemaking and perfecting the techniques of milk transformation. Quality and love for the product have always been at the heart of their work.
Today, thanks to the commitment of the Di Pasquo Sisters—Donatella, Debora, Fabiola, and Martina—and the steady guidance of their mother Amelia, the company has become a modern and efficient enterprise while staying true to its roots. The feminine strength of these women continues to carry forward the art of having taste, with the goal of sharing the unique flavour of their products with the world.
Di Pasquo cheeses are not just food—they are true sensory experiences, meant for those who know how to recognize and appreciate real flavour. The passion and dedication that define this company are the secret behind what makes each product truly special.
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