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Pecorino romano

Pecorino romano

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If you are passionate about Italian cheese, you may already be familiar with Pecorino Romano, a half-cooked cheese made in the regions of Sardinia and Lazio ever since Roman era. It is made solely with milk obtained by sheep raised in these areas and it has a very distinctive salty flavour, which becomes sharper and sharper with ageing.

This pecorino cheese is featured by an ivory colour and tiny eyes; it is very rich in protein and that is why it is highly recommended to recover mineral salts lost with perspiration and hard workouts. When aged, it can be eaten also by lactose sensitive people. Grate it on pastas, use it to add sharpness to stuffed vegetables and meat or simply savour it alone at the end of your dinner or as a morning snack.

17,00 €
  • 800 gr
  • 1,6 kg

History, features and production area of Pecorino Romano

‘Pecorino Romano’ literally means ‘Roman pecorino-cheese’, but while this cheese was originally produced by ancient Romans, Sardinia soon became its main production area together with the region of Lazio and the province of Grosseto in Tuscany. That is due to peculiar environmental conditions which made it possible to raise the proper kind of sheep needed for this cheese. Sardinians now export about 95% of the overall Italian production of Pecorino Romano.

Nowadays it is still made according to ancient traditions – the only difference occurs in its preservation methods, which evolved a lot in modern age and made it possible to bring this product well farther than Italian borders.

Pecorino Romano is a sharply salty cheese with a compact paste rich in scents. Thanks to its heavy salt content, this hard cheese can be easily preserved and becomes more and more aromatic when ageing proceeds. The wheels sold by Sardinia Food District are engraved with the regulatory Pecorino Romano mark, ID number and date of production.

Cheese & wine: how to use and match Pecorino romano

Pecorino Romano may be used in a wide variety of ways: you can add it to traditional first course dishes from Lazio and Sardinia, like pasta alla gricia (pasta with bacon and no sauce) or Sardinian gnocchi with fava beans. It is also good grated on plates of thinly sliced raw meat and as a stuffing for dumplings. It is a crucial ingredient as well for vegetables and meat pies.

Pecorino Romano is well suited by strong and persistent red wines. Remember, though, that tannic acids may leave your mouth excessively dry. Amongst Sardinian wines, you can opt for Carignano del Sulcis, a vinous, full-bodied red wine made in Cagliari; other good matches can be the Cesanese del Piglio, a slightly bitter-tasting wine made in the region of Lazio and the delicious Brunello di Montalcino made in sunny Tuscany.

The brand new Italian Aperitivo is finally here: cheer up your customers with a selection of 100% organic cheeses and typical Sardinian bread from short food supply chains. Get your AperiKit now!

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