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| The History
Few cheeses in the
world can claim to have origins as old as those of Pecorino
Romano. For over two thousands years, the flocks of sheep
grazing freely in the pleasant countryside of Lazio and Sardegna
have produced the milk that goes to make this cheese. The ancient Romans had a real passion for Pecorino
Romano.
It was considered a fitting accompaniment to the
main dishes of banquets held in imperial palaces, and its fine
conservation properties helped make it a basic part of rations
during the journeys of Roman legions.
Pecorino Romano brought tired soldiers
back to life, and now we know why: this cheese is like an injection
of energy, and is also easy to digest.Today Pecorino
Romano is
produced in the same exclusive zones of origin and with the same
procedure of centuries ago with the only difference that the
processing operations are carried out in very modern cheese
factories, technologically advanced in order to guarantee that the
product meets the necessary health
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The Production
Pecorino Romano is produced exclusively in
Sardegna, Lazio and in the
province of Grosseto in Toscana. While taking
advantage of the innovations made available by modern dairy
techniques, Pecorino Romano is still made naturally in the
time-honoured way.
After the fresh sheep’s milk has been
delivered and coagulated, the cylindrical forms of cheese are
subjected to a constant temperature and level of humidity for the
maturing process. Pecorino Romano can be sold as a table cheese
after five months, while it can be sold as a grating cheese after
eight months. Each step of the production cycle is overseen by the
Consortium for the Safeguarding of Pecorino Romano cheese, a
producers’ consortium appointed by the Italian Government to esure
that all D.O.P. norms are fully observed.
The Consortium has
drawn up its own rigorous quality standards, and cheese can only be
sold as Pecorino Romano and obtain the Consortium’a seal of approval
when these standards are attained. Thanks to its excellent flavour
and peculiar properties that obviate the need for special
transportation and conservation operations, Pecorino Romano is
particularly suitable for exporting. A considerable share of
production is indeed set aside for North American markets.
The
way Pecorino Romano is made means that from an organoleptic point of
view its texture, smell and flavour remain just unchanged. This is a
very important point, as it holds good for cheeses that have been
opened, sliced and portioned.
Kept in a refrigerator and wrapped
in aluminium foil, Pecorino Romano preserves its properties for many
days, so that it can be eaten a little at a time. With its
characteristic aroma, the intensity of which depending on how long
it has been matured, and its typically strong flavour, Pecorino
Romano is welcome sight on dining tables in Italy and all over the
world, a symbol of Italian genuineness and unique flavours.
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The recipe
Pasta with “amatriciana” sauce
A simple recipe but rich and nourishing and
suitable for the use of Pecorino Romano DOP as a dressing. The true
recipe does not include onion at all (contrarily to the many who use
it)
Ingredients: 1 pound bucatini
pasta 2 cups canned plum tomatoes, chopped 1 cup chopped bacon 2
tablespoons extra virgin olive oil 1 garlic clove Pepper flakes 1/2
cup grated Pecorino Romano DOP cheese Salt
The proceeding: Chop bacon and
sauté together with garlic. Remove the garlic as soon as it begins
to brown, add the hot pepper flakes and the drained and chopped
tomatoes. Add salt to taste and cook over a medium heat for 30
minutes, stirring to prevent sticking. Cook the bucatini pasta until
just done in boiling, salted water, drain and place in a serving
dish. |
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