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Pecorino Romano D.O.P.

Straightforward and genuine origins lie behind a success that we would nowadays describe as “transversal”: Pecorino Romano is derived from the raw milk of sheep that have been grazing freely in the Lazio countryside and was described in detail by many Ancient Roman authors, from Pliny the Elder to Virgil. But it wasn’t just enjoyed in the triclinia by emperors during interminable feasts. It was also the basis of the diet of the Roman army, along with spelt soup and bread, thanks to its high nutritional properties and long shelf life.
From the mid-Eighties, this cheese, which was awarded European Protected Designation of Origin in 1996 and is supported by a protection consortium of the same name, was mainly produced in Sardinia, a region has a long agro-pastoral history, as well as Lazio and the Grosseto Province of Tuscany. The entire production process, from raising the sheep to aging the cheese, must take place within these production zones.
Pecorino Romano, the result of centuries and centuries of experience and still produced today as it always has been, since no machine could ever make it as well as the dairy and cheese experts by hand, is a hard, cooked cheese. It is made exclusively with whole fresh sheep’s milk and is aged for at least 5 months to obtain cheeseboard quality and 8 months for grating. It has a thin rind that is a light ivory or straw color, sometimes coated with special food protectors in a neutral or black color. The cheese is compact or slightly oval and its color may vary from white to intense straw color, depending on the production techniques. The flavor is aromatic, slightly spicy and tangy when eaten alone and intensely spicy when grated.
Pecorino Romano is not only a main feature in typical cuisine from Rome and Lazio, such as the classic cacio e pepe spaghetti, bucatini all’amatriciana, gnocchi and pasta alla carbonara, but also of many other delicious dishes from all over Italy. It adds flavor, aroma and character: bresaola rolls, meat carpaccio, salads, artichoke or asparagus risotto, vegetable pies. Eaten alone, Pecorino Romano is not only an excellent dairy product but is also symbolic of the perfumed and colorful freedom of those first trips outside during the warm season.