3Pecorino Romano
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The pecorino is one of those cheeses that, if it is not known, must be remedied as soon as possible. Once this cheese is discovered, life is never the same again. This cheese is made from sheep’s milk instead of cow, with a minimum maturation of 6 months. As its name suggests, the Roman pecorino has its origin in the Lazio area, but from there it has expanded its production. Nowadays it can be found in Sardinia, Tuscany and Sicily with different nuances, but very similar in its production and maturation. Like the Parmesan, the pecorino is used a lot to season the pasta dishes although it is somewhat more salty. This must be taken into account while cooking. Click the next ARROW to see the next photo!
