PECORINO ROMANO DOP

Pecorino Romano dates back thousands of years,

from ancient Roman times. Protected by the PDO

marking, it is made in accordance with stringent

regulations that indicate the only areas where it can be

produced. The outside appearance of Pecorino

Romano consists of a cylindrical block with a pale-

yellow rind, cured by hand with dry salt. The cheese

inside is white or creamy-white, the texture is firm and

compact, but with a grainy surface. After 5 months

ageing, the product reaches a slightly sharp but

pleasant flavor, and it is ready for being consumed as a

table cheese. But it is only after 8 months ageing that

the Pecorino Romano is ready for grating, with that

intense, pungent and salty flavor that makes unique

any pasta dish.