Pecorino Romano comes from Lazio, Sardinia, and part of Tuscany. it's produced with sheep milk and has a quite salty and strong flavor. Pecorino Romano has to age at least 5 months.
Pecorino Romano it's mostly used for cooking, in fact, it's the cheese that it's used for some of the most iconic Italian dishes, such as Carbonara, Amatriciana, and Cacio e Pepe. It's also very good to eat with some honey or some bread. In Lazio it' also quite common to eat Pecorino Romano with fresh broad beans, Guanciale and mint.
We slice all our charcuterie freshly when ordered to keep the flavors at their best, just like in every real Italian "Salumeria"
The prices are for 100g of product
Allergens in bold: Milk
Variation
Weight
100 gr
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