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Pecorino romano (Italian: [pekoˈriːno roˈmaːno]; lit. ' Roman pecorino ' ) is a hard , salty Italian cheese made from sheep's milk , often used for grating over pasta or other dishes. The name pecorino means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [ formaggio ...
Pecorino di Filiano: 2007 Sheep Basilicata: Potenza: Pecorino Romano: 1955 1996 Sheep Lazio: Rome Tuscany: Grosseto: Sardinia (Entire Region) Pecorino Sardo: 1991 1996 Sheep Sardinia: Cagliari, Nuoro, Oristano, Sassari Pecorino Siciliano: 1955 1996 Sheep Sicily (Entire territory) Pecorino Toscano [6] 1986 1996 Sheep Tuscany
In spite of the name, it should not be confused with genuine pecorino romano, which is an Italian product recognized and protected by the laws of the European Union, although United States law allows Romano produced entirely from sheep's milk to be called "pecorino romano". [1]
Ultra-aged Sardinian pecorino cheese. Produced in Sardinia and distributed from Genoa. Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, pecorino romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. [2]
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Paul Locatelli (1938–2010), American Jesuit and president of Santa Clara University Pietro Locatelli (1695–1764), Italian Baroque composer and violinist Roberto Locatelli (born 1974), Italian motorcycle racer
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