A jewel of gastronomy, with a rich and complex flavor, slightly spicy, with a history that dates back to the time of the Roman Empire.
It can only be produced in Lazio, Sardinia (DOP), and in the province of Grosseto, and only with milk and rennet from local flocks. It is made from whole sheep's milk, and is made to last a long time with all of its flavor and nutritional virtues: for this reason, it must mature from 5 months to 8 months.
Pecorino Romano are produced in large wheels of more than 20 kg. The beautiful rind is smooth, yellowish-white which is hard and compact. The scent is rich and full when cut or grated, the flavor is intense, spicy, typically tending to salty.
Roman pecorino is a fundamental ingredient in traditional recipes. It is simple but precious and authentic: delicious when grated or eaten in chunks with raw vegetables. Thanks to its long aging process, it is naturally lactose-free.