The Pecorino del Monte Poro DOP Consortium presents itself to the community with an event that celebrated an excellence of the territory that creates opportunities for economic development
VIBO VALENTIA June 24, 2025 – The Pecorino del Monte Poro DOP Consortium celebrated its official launch with a presentation event at the prestigious Murmura Hall of the Chamber of Commerce of Vibo Valentia.
The meeting brought together institutions, experts, and enthusiasts to celebrate a product of excellence and discuss strategies for the economic and sustainable development of the territory through the activities of the Pecorino del Monte Poro DOP Consortium for the protection and promotion of this Calabrian agri-food excellence.
The event kicked off with a conference entitled “From Pasture to Table: The Pecorino Monte Poro DOP Consortium as an Engine of Economic and Sustainable Development of the Territory”. This session offered a valuable opportunity to delve into crucial topics related to the protection, enhancement, and innovation of the supply chain.
In dialogue with the well-known journalist and gastronomy expert, Luciano Pignataro, moderator of the interventions, Vitaliano Papillo, President of GAL Terre Vibonesi, main supporter and guide of the Consortium's activities; Professor Vincenzo Peretti from the Federico II University of Naples, who explored the theme of biodiversity in the sustainable production chain; Lieutenant Cristofalo Simone from the Agro-food Protection Unit of Reggio Calabria, who emphasized the importance of regulatory traceability to ensure authenticity and transparency in production. Finally, Dr. Domenico Cocciolo from the ASP of Vibo, who illustrated the central role of supply chain control and animal welfare in ensuring a high-quality standard.
Among those present in the front row were Vincenzo Vinci, President of the Pecorino Monte Poro DOP Consortium; Rosalinda Romano, representing the Chamber of Commerce of Catanzaro - Crotone - Vibo Valentia; Filippo Pietropaolo, Vice President of the Calabria Region; Gianluca Gallo, Regional Councillor for Agriculture, Agri-food Resources and Forestry of the Calabria Region, Rosario Varì, Regional Councillor for Economic Development of the Calabria Region, and Loredana Pileggi, Deputy Mayor of Vibo Valentia.
GAL Terre Vibonesi at the heart of the project
A decisive contribution, along the path that led to the birth of the Consortium, was provided by GAL Terre Vibonesi, led by Vitaliano Papillo. Thanks to a strategic vision and ongoing commitment in terms of technical, institutional, and financial resources, GAL promoted the construction of a supply chain of excellence capable of transforming a typical product into a lever for sustainable development. Papillo recalled how “the DOP recognition represents the certification of a vocation of the territory towards good and quality food,” highlighting the cultural, nutritional, and territorial value of Pecorino Monte Poro. “A tangible satisfaction,” he said, “that today is confidently handed over to the hands of the Consortium.”
The show cooking
To crown the evening, an exclusive show cooking was set up in the cloister and the external atrium of the Valentianum, offering participants a guided tasting through the maturations of Pecorino Monte Poro DOP. Among others, also the world award-winning pizza chef, Francesco Fortuna. Together with the young people of Fatti di Farina Pizza Academy, he created for the occasion the “PanPoro” and the “Brebis Méditerranée”. The rich and varied tastings by the other chefs, from appetizers to first courses to desserts and various snacks, interpreted contemporary cuisine by creating creative dishes that enhanced the versatility of the typical Vibo cheese.
Interviews
Vincenzo Vinci, President of the Pecorino del Monte Poro DOP Consortium, stated at the end of the conference: “The Pecorino del Monte Poro is an exceptional product for its peculiarities and its organoleptic characteristics. For this reason, it allows the creation and development of a supply chain and, in turn, encourages the development of the territory. Pecorino is a niche product and the Consortium is working to position it on the market as a product of excellence. We, as a Consortium, have the task of enhancing this product and making it known to consumers and national and international markets. Objectives that we will achieve, because I am fortunate to have a Board of Directors that gives me great support. We are united and cohesive and with the help of the whole team we will be able to carry forward our objectives and complete the projects.”
Gianluca Gallo, Regional Councillor for Agriculture, Agri-food Resources and Forestry of the Calabria Region, who spoke at the event, said, referring to pecorino as a product that identifies the territory: “It is an identity marker of an area like that of Vibo, which has many quality products. It was appropriate that the Consortium wanted this event, to remind the people of Vibo that this is a quality product for its unique characteristics, recalled by the distinguished speakers, who recognized the qualities of a production in the dairy processing sector that we often tend to underestimate. For this reason, it should be seen as a product capable of activating experiential tourism, environmental tourism. It is a quality product that can be combined with other local products. The value is therefore multiplied, and for this reason we must support the breeders, the initial link in the chain, because without them we would not have the product, and therefore nothing to talk about.”
