All About Rome’s Favorite Cheese: Pecorino Romano
If you’ve enjoyed a pasta dish in Rome, chances are you’ve tasted Pecorino Romano. While outside Italy, Parmigiano Reggiano often takes center stage, in Rome, it’s this sharp, savory, aged cheese that reigns supreme. Pecorino Romano adds the unmistakable salty hit to traditional Roman dishes such as Carbonara, Amatriciana, Gricia, and Cacio e Pepe. This beloved local product is a must-try when visiting the Eternal City.
What is Pecorino Romano?
Derived from the Italian word for sheep (pecora), pecorino refers to any cheese made from sheep’s milk. Pecorino Romano, a hard sheep cheese aged for at least eight months, develops distinctive, robust flavors during this time. Characterized by its black-coated exterior, this cheese has a brittle, crumbly texture perfect for grating. The sharp, salty taste of Pecorino Romano not only seasons a dish but also adds an extra layer of flavor, while its creamy texture helps thicken sauces when combined with starchy pasta water.
The Origins of Pecorino Romano
The history of Pecorino Romano dates back over 2,000 years when ancient Romans produced sheep milk cheese across central Italy. Its long shelf life and high-calorie content made it an ideal ration for Roman legionaries as they marched through the empire.
Before the unification of Italy in 1861, food was strictly regional, with products and ingredients made, sold, and utilized locally. In the Lazio region, sheep cheese, not cow cheese, was predominant, securing Pecorino Romano’s place in Roman cuisine. After unification, production spread to Tuscany and Sardinia. Today, over 90% of Pecorino Romano is produced in Sardinia, and authentic Pecorino Romano (which by law can only be produced in Sardinia, Lazio, and the Grosseto province in southern Tuscany) has earned PDO (Protected Designation of Origin) status under EU law. The production method remains unchanged over the centuries, with wheels still salted by hand to develop their unique and intense flavor.
How to Eat Pecorino Romano
Pecorino Romano is a cornerstone of Roman cooking, often paired with guanciale (cured pork jowl). The dish that best showcases Rome’s favorite cheese is Cacio e Pepe, a simple yet exquisite pasta dish featuring just grated Pecorino Romano and cracked black pepper, combined and swirled with pasta water to create a creamy, satisfying sauce with a peppery kick.
While commonly used in cooking, Pecorino Romano can also be served on its own as part of a cheese plate, paired wonderfully with sweet elements such as honey, pears, or grapes.
Experience Pecorino Romano
Taste authentic Pecorino Romano and savor the Roman dishes it enhances on our 4 Roman Pastas Tasting Experience in Rome or in any of our cooking classes where pasta is made!
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