(ANSA) – SCANNO, 14 MAR – “Gregorio Rotolo, keeper of the Abruzzo mountains, a shepherd symbol of the region, deeply attached to his roots, but capable of inventiveness, entrepreneurship and love for the environment, is gone.” Thus the WWF yesterday announced the death, at the age of 62, of the breeder from Scanno (L’Aquila) known worldwide for his cheeses, the ‘Gregoriano’, the ‘Francesco’, the ‘Triptych’, just to name a few. “He emphasized – recalls WWF Abruzzo – that living in an uncontaminated context, rich in plant and animal biodiversity, like many areas of Abruzzo, is fortunate and that we have the duty to preserve this treasure. He said on more occasions than for being a shepherd you must love the bear or the wolf, because he knew very well the value of the biodiversity of the mountains where his flocks grazed “.
For the editorial director of the magazine “Abruzzo nel Mondo” Antonio Bini, former manager of the Tourism Sector of the Region, an attentive scholar of the history and traditions of Abruzzo, “Gregorio was part of the best Abruzzo. With his friend Nunzio Marcelli from Anversa degli Abruzzi , was for many years the icon of pastoral civilization, perceived as such above all outside the region. Gregory combined the mythical image of the pastoralists of the past with an attention to the values of the territory and a constant tenacious commitment to improving the production quality of his cheeses . Over time – adds Bini – he had well understood the importance of communication, going well beyond the need to advertise his business, becoming in fact an effective witness of the mythical transhumance “.
“A man who interprets centuries-old traditions, but also an innovator. It is a pity to have lost him so soon” comments the deputy Stefania Pezzopane. And the Councilor for Internal Areas of the Abruzzo Region Guido Liris recalls that “as he liked to present himself, Rotolo ‘transformed into cheeses what Creato offered him every day.” Appreciated by connoisseurs, but also by an audience of simple enthusiasts, his cheeses they ended up in the kitchens of haute cuisine, exalted by the great chefs, revealing themselves to be ambassadors of our land more than many promotional campaigns “. (HANDLE).
Source: Ansa
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