Pecorino Romano DOP: millenary history and territorial identity

History

The origins of Pecorino Romano date back to theRoman era, when this cheese was an integral part of the legionaries’ food ration, thanks to its high nutritional density and extraordinary preservation capacity. Latin authors such as Pliny the Elder describe its use and production techniques, confirming a tradition rooted in over two thousand years of history.

In the Middle Ages and modern age, the production of Pecorino Romano consolidated as a central activity of the pastoral economy of central Italy. During the twentieth century, a significant part of production moved to Sardinia, where environmental conditions and the strong pastoral vocation allow preserving and strengthening the product identity. The DOP recognition today protects a unique historical, cultural, and gastronomic heritage.

Production area, terroir and breeding practices

Pecorino Romano DOP is produced exclusively in:

• Sardinia;

• Lazio;

• Province of Grosseto (Tuscany).

The terroir is characterized by natural or semi-natural pastures, Mediterranean climate and consolidated pastoral traditions. The sheep, mainly Sarda, Lacaune or local native breeds, are raised according to extensive or semi-extensive systems, with a diet based on natural forage, possibly supplemented with feeds authorized by the regulations.

Regarding sustainability, several institutional studies highlight how sheep pastoral systems contribute to the maintenance of the rural landscape, pasture biodiversity and the prevention of hydrogeological instability. The environmental impact also varies depending on the business practices, making continuous improvement policies and supply chain strategies promoted by the Consortium central.

Ingredients and production method

The ingredients of Pecorino Romano PDO are essential:

• fresh whole sheep's milk, produced within the geographical area;

• natural lactic ferments;

• lamb rennet paste, from lambs raised in the same production area;

• salt.

The production method, according to the PDO regulations, is structured as follows:

1. milk coagulation at controlled temperature;

2. breaking of the curd into very fine grains;

3. cooking of the curd at 45-48 °C;

4. shaping and pressing;

5. salting, in brine and/or dry;

6. aging, which must last at least 5 months for the table product and 8 months for the grating product.

Cheese characteristics

Pecorino Romano PDO is a cheese with a rind thin of ivory or natural straw color, as well as with Pasta granular and crumbly texture. It is characterized by taste salty and spicy, more or less intense depending on the aging. Thearoma is full-bodied and intense, with the evident scent of sheep's milk.

The wheels have a cylindrical shape with flat faces, with a diameter of the top between 25 cm and 35 cm, a side height between 25 cm and 40 cm, and a weight varying from 20 kg to 35 kg depending on the size of the wheel. A territorial logo (Sardinia, Lazio or Province of Grosseto) may be added to the Pecorino Romano PDO mark.

Nutritional properties

According to official CREA data, 100 g of Pecorino Romano DOP provide:

• energy, 409 kcal;

• high biological value proteins, 26 g;

• lipids, 33.1 g;

• significant contribution of calcium (900 mg) and phosphorus (589 mg);

• vitamins B group, A and E.

The sodium concentration is high, in line with the product tradition and its historical nature as a long-lasting food.

Gastronomic uses

Pecorino Romano DOP is extremely versatile:

• grated, it is the key ingredient in iconic recipes of Roman and Lazian cuisine such as pasta cacio e pepe, amatriciana and gricia, as well as pesto alla genovese;
• in flakes or cubes, it accompanies vegetables, legumes and salads;

• for the table, especially in shorter aging, with rustic bread and structured wines.

Its aromatic intensity enhances the dish without resorting to other seasonings.

Conclusions

Pecorino Romano PDO is not only a cheese, but a food heritage that unites history, territory, and pastoral knowledge. Its strong identity, protected by the PDO, makes it a product of excellence capable of meeting the needs of global markets while maintaining a deep connection with its roots.

Dario Dongo

Credit cover: Consorzio di Tutela del Pecorino Romano Dop

References

• Consortium for the Protection of Pecorino Romano Cheese. (2009). Production regulations of Pecorino Romano PDO. Official Gazette 20.11.09, General Series, no. 271 https://www.gazzettaufficiale.it/do/atto/serie_generale/caricaPdf?cdimg=09A1375500100010110001&dgu=2009-11-20&art.dataPubblicazioneGazzetta=2009-11-20&art.codiceRedazionale=09A13755&art.num=1&art.tiposerie=SG

• CREA – Food and Nutrition Research Center. (2020). Food composition tables. Pecorino Romano. Rome: Council for Agricultural Research and Economics Analysis. https://www.alimentinutrizione.it/tabelle-nutrizionali/166060

• Pliny the Elder. (2006). Natural History (Naturalis Historia; English translation by H. Rackham, W. H. S. Jones & D. E. Eichholz, Vols. 1–10). Cambridge, MA: Harvard University Press. (Original work published in the 1st century AD.)

• Pulina, G., Milán, M. J., Lavín, M. P., Theodoridis, A., Morin, E., Capote, J., Thomas, D. L., Francesconi, A. H. D., & Caja, G. (2018). Invited review: Current production trends, farm structures, and economics of the dairy sheep and goat sectors.  Journal of dairy science, 101(8), 6715–6729. https://doi.org/10.3168/jds.2017-14015