Pecorino Romano DOP is a cheese with Protected Designation of Origin, symbolizing Italian cheesemaking tradition, produced exclusively in Lazio, Sardinia, and the province of Grosseto. Its origins date back to Roman times, when it was a staple food for the army, valued for its long shelf life and high nutritional value. It is said that each legionary received a daily ration of one ounce (about 27 grams), paired with spelt soup and bread, as reported by Virgil. Today, Pecorino Romano is renowned for its savory and aromatic taste, which intensifies with aging. Appearance: cylindrical shape with a thin ivory-colored rind, sometimes treated with neutral or black food-grade protectors. The paste is compact or slightly eye-shaped. Aroma: intense and characteristic, with deep aromatic notes evoking the tradition of sheep's milk cheesemaking. Flavor: aromatic and savory, with a slight spiciness that grows with aging, offering a complex and decisive taste profile. Texture: hard and cooked paste, with a solid and grainy structure that is perfect for grating or slicing. Diameter: 30 cm. Recommended pairings: eucalyptus honey, balsamic vinegar pearls from Modena IGP, onion compote and balsamic vinegar from Modena IGP, balsamic vinegar jelly from Modena IGP, balsamic vinegar cream from Modena IGP with truffle, pears, fine mustard from Carpi, amber and full-bodied beer like a Belgian Dubbel, wines such as Cannonau di Sardinia, Chianti or Vermentino, rustic bread or simple focaccia. Perfect grated over pasta dishes like carbonara and amatriciana, or enjoyed on its own at the end of a meal, accompanied by walnuts and dried fruit for a rustic and rich finishing touch. Recommended knife: almond-shaped knife, ideal for breaking the hard and grainy paste of Pecorino Romano, ensuring precise portions without crumbling the structure.
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Pecorino Romano DOP is a cheese with Protected Designation of Origin, symbolizing Italian cheesemaking tradition, produced exclusively in Lazio, Sardinia, and the province of Grosseto. Its origins date back to Roman times, when it was a staple food for the army, valued for its long shelf life and high nutritional value. It is said that each legionary received a daily ration of one ounce (about 27 grams), paired with spelt soup and bread, as reported by Virgil. Today, Pecorino Romano is renowned for its savory and aromatic taste, which intensifies with aging. Appearance: cylindrical shape with a thin ivory-colored rind, sometimes treated with neutral or black food-grade protectors. The paste is compact or slightly eye-shaped. Aroma: intense and characteristic, with deep aromatic notes evoking the tradition of sheep's milk cheesemaking. Flavor: aromatic and savory, with a slight spiciness that grows with aging, offering a complex and decisive taste profile. Texture: hard and cooked paste, with a solid and grainy structure that is perfect for grating or slicing. Diameter: 30 cm. Recommended pairings: eucalyptus honey, balsamic vinegar pearls from Modena IGP, onion compote and balsamic vinegar from Modena IGP, balsamic vinegar jelly from Modena IGP, balsamic vinegar cream from Modena IGP with truffle, pears, fine mustard from Carpi, amber and full-bodied beer like a Belgian Dubbel, wines such as Cannonau di Sardinia, Chianti or Vermentino, rustic bread or simple focaccia. Perfect grated over pasta dishes like carbonara and amatriciana, or enjoyed on its own at the end of a meal, accompanied by walnuts and dried fruit for a rustic and rich finishing touch. Recommended knife: almond-shaped knife, ideal for breaking the hard and grainy paste of Pecorino Romano, ensuring precise portions without crumbling the structure.
