Pecorino Romano: Italy’s Bold and Salty Cheese
The History of Pecorino Romano
Pecorino Romano is one of Italy’s oldest cheeses, dating back over 2,000 years. Made from sheep’s milk, this hard cheese is known for its strong, salty flavour, making it a favourite for grating over pasta. Originally produced in the Lazio region, it is a key ingredient in traditional Roman dishes.
Why Pecorino Romano Stands Out
Compared to Parmigiano Reggiano, Pecorino Romano has a sharper, more intense taste. It melts beautifully into sauces while adding a punch of flavour to a variety of dishes. Its high salt content also makes it an excellent seasoning.
How to Use Pecorino Romano in Cooking
Classic Pasta Dishes Featuring Pecorino Romano
- Cacio e Pepe: A simple yet indulgent pasta made with Pecorino Romano, black pepper, and pasta water.
- Carbonara: The essential cheese for this famous dish, providing a sharp contrast to the richness of eggs and pancetta.
- Amatriciana: Combined with tomato sauce and Pancetta Tesa, Pecorino Romano elevates this spicy dish.
Other Ways to Enjoy Pecorino Romano
- Over Roasted Vegetables: Sprinkle over roasted courgettes, aubergines, or peppers for added flavour.
- In Soups: Stir into minestrone or lentil soup for extra richness.
- On a Cheese Board: Pair with honey, figs, and Italian cured meats for an irresistible appetiser.
Enhance Your Italian Cooking
Pecorino Romano is an essential cheese for anyone passionate about Italian cuisine. Its bold taste and versatility make it the perfect finishing touch for pasta, soups, and appetisers.
