Pecorino Romano DOP is a Protected Designation of Origin cheese, a symbol of Italian cheese-making tradition, produced exclusively in Lazio, Sardinia, and the province of Grosseto. Its origins date back to Roman times, when Pecorino Romano 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. Milk: Sheep. Organoleptic Characteristics Appearance: Cylindrical shape with a thin ivory-colored crust, sometimes treated with neutral or black food protectants. Compact or slightly open texture. Aroma: Intense and characteristic, with deep aromatic notes that evoke the sheep cheese-making tradition. Flavor: Aromatic and savory, with a slight spiciness that grows with aging, offering a complex and bold taste profile. Consistency: Hard and cooked paste, with a solid and grainy structure that is perfect for grating or cutting. Form diameter: 30 cm. Recommended Pairings Honey: Eucalyptus HoneyEucalyptus honey, with its aromatic and slightly balsamic notes, creates a perfect contrast with the savoriness of Pecorino Romano, enhancing its most intense nuances. Pearls: Balsamic Vinegar of Modena IGP PearlsBalsamic vinegar pearls add a touch of sweet acidity that balances the cheese's savoriness, offering a taste experience that marries tradition and innovation. Compote: Onion Compote and "Balsamic Vinegar of Modena IGP"The sweetness and character of onions, combined with the acidity of balsamic vinegar, enhance the spicy notes of Pecorino Romano, for an intriguing and enveloping contrast. Jelly: Balsamic Vinegar of Modena IGP JellyBalsamic vinegar jelly offers a fruity and slightly acidic flavor, which harmonizes with the grainy texture and savory taste of the cheese. Cream: Balsamic Vinegar of Modena IGP and Truffle CreamThis cream enriches Pecorino with a touch of truffle and balsamic vinegar, providing a complex aromatic accent that elevates every bite. Purissima: Puree of PearsThe natural sweetness of pear puree creates a harmonious balance with the bold flavor of Pecorino, making the perfect contrast for a sophisticated pairing. Traditional: Mostarda Fina di CarpiThe mostarda, with its fruity and slightly spicy notes, splendidly accompanies Pecorino Romano, emphasizing its savoriness and completing the profile with a delicate sweetness. Beer: Amber and full-bodied beer, like a Belgian Dubbel, to balance the intense and savory notes of the cheese. Wines: Structured red wine, like a Cannonau di Sardegna or a Chianti, or a dry and aromatic white like a Vermentino, to accompany and complete the savory profile of the cheese. Bread: Rustic bread or simple focaccia, ideal for enhancing the bold flavor of Pecorino. Other Suggestions: Perfect grated on pasta dishes, like carbonara and amatriciana, or enjoyed pure at the end of a meal, accompanied by walnuts and dried fruit for a rustic and rich final touch. Recommended Knife: Almond 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 Protected Designation of Origin cheese, a symbol of Italian cheese-making tradition, produced exclusively in Lazio, Sardinia, and the province of Grosseto. Its origins date back to Roman times, when Pecorino Romano 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. Milk: Sheep. Organoleptic Characteristics Appearance: Cylindrical shape with a thin ivory-colored crust, sometimes treated with neutral or black food protectants. Compact or slightly open texture. Aroma: Intense and characteristic, with deep aromatic notes that evoke the sheep cheese-making tradition. Flavor: Aromatic and savory, with a slight spiciness that grows with aging, offering a complex and bold taste profile. Consistency: Hard and cooked paste, with a solid and grainy structure that is perfect for grating or cutting. Form diameter: 30 cm. Recommended Pairings Honey: Eucalyptus HoneyEucalyptus honey, with its aromatic and slightly balsamic notes, creates a perfect contrast with the savoriness of Pecorino Romano, enhancing its most intense nuances. Pearls: Balsamic Vinegar of Modena IGP PearlsBalsamic vinegar pearls add a touch of sweet acidity that balances the cheese's savoriness, offering a taste experience that marries tradition and innovation. Compote: Onion Compote and "Balsamic Vinegar of Modena IGP"The sweetness and character of onions, combined with the acidity of balsamic vinegar, enhance the spicy notes of Pecorino Romano, for an intriguing and enveloping contrast. Jelly: Balsamic Vinegar of Modena IGP JellyBalsamic vinegar jelly offers a fruity and slightly acidic flavor, which harmonizes with the grainy texture and savory taste of the cheese. Cream: Balsamic Vinegar of Modena IGP and Truffle CreamThis cream enriches Pecorino with a touch of truffle and balsamic vinegar, providing a complex aromatic accent that elevates every bite. Purissima: Puree of PearsThe natural sweetness of pear puree creates a harmonious balance with the bold flavor of Pecorino, making the perfect contrast for a sophisticated pairing. Traditional: Mostarda Fina di CarpiThe mostarda, with its fruity and slightly spicy notes, splendidly accompanies Pecorino Romano, emphasizing its savoriness and completing the profile with a delicate sweetness. Beer: Amber and full-bodied beer, like a Belgian Dubbel, to balance the intense and savory notes of the cheese. Wines: Structured red wine, like a Cannonau di Sardegna or a Chianti, or a dry and aromatic white like a Vermentino, to accompany and complete the savory profile of the cheese. Bread: Rustic bread or simple focaccia, ideal for enhancing the bold flavor of Pecorino. Other Suggestions: Perfect grated on pasta dishes, like carbonara and amatriciana, or enjoyed pure at the end of a meal, accompanied by walnuts and dried fruit for a rustic and rich final touch. Recommended Knife: Almond knife, ideal for breaking the hard and grainy paste of Pecorino Romano, ensuring precise portions without crumbling the structure.
