Pecorino Romano Cheese, Rome’s Culinary Gift
Pecorino Romano is one of Italy’s most successful and famous types of Italian cheese, from imperial Roman palaces to the world’s tables, it is a true global conquerer. Its unique flavor and the possibility of storing it for long periods of time made its use so widespread in ancient Rome that it was a fundamental staple mentioned in the gastronomy of many classic Latin writers.
It was an integral part of the legionary’s rations when campaigns were waged in far-off lands. In the De re rustica, the agricultural historian Columella (4-70 A.D.) even described the Pecorino Romano production process, showing no substantial modifications to the procedures used today.
With the DOP territorial protection certification granted in 1996, Pecorino Romano cheese is produced rigorously with sheep’s milk originating exclusively in the regions of Lazio, Sardinia, and lower Tuscany. Its success has also touched foreign markets, with sales reaching relevant levels especially in the United States.
It is hard to resist the hearty flavor Pecorino Romano adds, particularly for local dishes like carbonara and amatriciana pastas.