PER100
Whole | 350gr

14,50

PER100

PECORINO ROMANO PDO

Whole | 350gr

14,50

Group-769

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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

Sheep’s milk, salt, rennet

Ingredients

Sheep’s milk, salt, rennet

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store at a temperature between +4° and +8°C
NUTRITIONAL VALUES
Energy value
1662 KJ - 401 Kcal
Fat
33 g
of which saturated fatty acids
24 g
Carbohydrates
0 g
of which sugars
0 g
Protein
26 g
Salt
4,8 g

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.

COOKING TIPS

Fusilloni with zucchini, Bresaola and crescenza cheese

Fusilloni with zucchini, Bresaola and crescenza cheese

Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...

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Bresaola with fruit and vegetable salad

Bresaola with fruit and vegetable salad

For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...

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Focaccia with bresaola, zucchini flowers and goat cheese

Focaccia with bresaola, zucchini flowers and goat cheese

Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...

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