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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 ...
Casu martzu is a traditional Sardinian sheep milk cheese that contains live insect larvae. Etorki Feta Ossau-Iraty Pag cheese Pecorino romano Telemea Torta del Casar Tzfat cheese Zamorano cheese
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]
This page lists more than 1,000 types of Italian cheese but is still incomplete; you can help by expanding it. Pecorino romano. This is an article of Italian cheeses.Italy is the country with the highest variety of cheeses in the world, with over 2,500 traditional varieties, among which are about 500 commercially recognized cheeses [1] and more than 300 kinds of cheese with protected ...
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
Abbacchio Romano: PGI Fresh meat (and offal) Reg. CE n. 507 of 15.06.09 GUCE L. 151 of 16.06.09 Lazio: Rome, Frosinone, Viterbo, Latina, Rieti 2 Acciughe sotto sale del Mar Ligure [Wikidata] PGI Fresh fish, molluscs, and crustaceans and products derived therefrom Reg. CE n. 776 of 04.08.08 GUCE L. 207 of 06.08.08 Liguria
The dish contains grated pecorino romano and black pepper with tonnarelli [3] or spaghetti. [2] The origins are believed to be that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created cacio e pepe in the 18th or 19th century. [4]
The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses. [6] [8] [9] Spaghetti is the most common pasta, but bucatini or rigatoni are also used. While guanciale, a cured pork jowl, is traditional, some variations use pancetta, [6] [5] and lardons of smoked bacon are a common substitute ...