/ La Sicilia – Pecorino Romano DOP

La Sicilia – Pecorino Romano DOP

  • Origin: Italy
  • Shelf life: 12 months; Keep refrigerated from 2℃ to 8℃.


Products information:

Pecorino Romano is an uncooked hard cheese made from fresh whole sheep’s milk curdled using lamb or kid rennet. Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive aromatic, pleasantly sharp, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly flavoured sauces, especially those of Roman origin, such as bucatini all’amatriciana or spaghetti alla carbonara.


Company presentation:

The company started its activity in 1921 in a small dairy farm in Cadeo, in the province of Piacenza. As today, the milk comes from farms situated in the territory of the Province of Piacenza, bordering the area of production of Parmigiano Reggiano. Over decades and generations, the company has been constantly increasing the production of Grana Padano beginning that of Parmigiano Reggiano in 2001, ranking today among the leading Italian companies.