• Cheeses
• Dairy Products

Pecorino Romano

• Theme Group: Rome's Food Culture

A Sharp, Salty Sheep's-milk Cheese Central to Roman Cooking

Pecorino Romano is a hard, salty sheep's-milk cheese that has defined the cooking of Rome and Lazio for centuries. Made through heavy dry-salting and long aging, it delivers the sharp, savory profile essential to Rome's classic pastas—cacio e pepe, gricia, carbonara, and amatriciana. Although historically produced around Rome, most modern production takes place in Sardinia, with additional PDO-regulated dairies in Lazio and southern Tuscany, regions that share the traditional pastoral landscape and methods required for the cheese. Durable, transportable, and deeply tied to shepherding culture, Pecorino Romano remains the foundational flavor of Roman cuisine and one of Italy's most enduring regional food traditions. - AsNotedIn