PECORINO ROMANO PDO
13,50 €
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Pecorino Romano PDO (Protected Designation of Origin Certificate) is a hard cheese made from 100% Italian sheep’s milk from specific geographical areas. It has a milky-white coloured paste and a savoury flavour and sometimes is covered with a neutral or black rind.
Main ingredient of the most famous traditional Roman dishes, Pecorino Romano DOP is actually produced in Sardinia, contrary to what one might imagine.
INGREDIENTS
FOOD EXPIRATION
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CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
HOW TO TASTE IT BEST
Pecorino Romano received the Protected Designation of Origin certification in 1996. Since then, every single procedure step, from breeding to production to maturing, must take place in Lazio, in the province of Grosseto and Sardinia. Its aromatic, intense and slightly piquant flavour is what makes this cheese unique. The weight of the moulds can range between 20 and 35 kg – each bearing the Pecorino Romano DOP mark – and its maturation period can go from 5 to 6 months. It is one of the oldest cheeses of the Italian food and wine tradition and is used in many recipes, especially Roman ones, or in combination with typical cured meats or fresh seasonal vegetables. With its strong, savoury flavour and vegetable aftertaste, it is ideal to eat cut into pieces as finger food with green olives and spreadable creams or to grate over pasta in typical recipes such as Carbonara, Gricia and Amatriciana. Pecorino Romano PDO goes perfectly with Südtirol Alto Adige DOC white wine, well-known for its fruity fragrance and for being fresh and elegant on the palate.
HISTORICAL NOTES
Pecorino Romano PDO is among the cheeses with the most ancient origins. Thanks to some reports, it has been discovered that the ancient Romans already used Pecorino cheese. It was, in fact, widely appreciated during banquets in imperial Roman palaces for its strong taste, and thanks to its preservation properties, it was considered a basic food included in the rations of the Roman legions. Moreover, the processing of this cheese was described in the following centuries by Homer in his ‘De re rustica’. “[…] the milk is generally curdled with lamb or kid rennet (…) The milking bucket, once it has been filled with milk, must be kept at a medium heat: it must not, however, be placed near the fire […] but must be placed far from it, and as soon as the liquid has thickened, it must be transferred into baskets, bowls or moulds. In fact, it is essential that the whey can drain immediately and separate from the solid matter […]. Then the solid part is removed from the moulds or baskets and placed in cool, dark rooms on clean boards so that it doesn’t spoil, and the surface is sprinkled with ground salt.
