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 ecorino Romano is beyond doubt one of the oldest cheeses in existence. It was already around in the first century A.D. and is mentioned by the Roman agronomist Lucius Moderatus Columella whose Latin treatise De Re Rustica contains some tips on its manufacture. Pecorino Romano certainly originated in the region of Latium and formed part of the daily rations for the legionaries of ancient Rome. Nowadays, more than 300,000 quintals of the cheese are produced annually, mostly in Sardinia. Towards the end of the nineteenth century, the pressures of increasing consumer demand and the existence of an established tradition in Sardinia of making cheese from sheep's milk prompted some of the major manufacturers in Latium to relocate their activities to the island. They brought with them their master cheese-makers and salters who were to hand down the secrets of their trade to the islanders. Although there have been substantial improvements in quality and important advances in manufacturing technology, Pecorino Romano is still made today according to
the original recipe. It is produced exclusively from the fresh milk of sheep raised on the plains of Latium, Sardinia and the province of Grosseto, and curdled using lamb rennet. The taste is aromatic and pleasantly sharp. The sharpness depends on the period of maturation which varies from five
months for a table cheese to at least eight months for a grating cheese.
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Consorzio Tutela Formaggio Pecorino Romano
Corso Umberto I, 266
08015 Macomer (NU)
ITALY
phone: (+39) 0785/70537
fax: (+39) 0785/72215
email: d.murgia@pecorinoromano.com
web: www.pecorinoromano.net
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Regions of
Production
DOP Map
Tuscany
Latium
Sardinia
Recipes
ALICI IN TORTIERA
CALCIONI
CAPRETTO AL FORNO CON PATATE
CASATIELLO
CICORIA, CACIO E UOVA
FETTUCCINE ALLA CARBONARA
PASTA 'NCASCIATA
PESCE PALOMBO AL FORNO
PISELLI ALL'UOVO
SPAGHETTI AL PECORINO
TAGLIATELLE CON PORRI E SALSA DI GAMBERETTI
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