Pecorino Romano

With a history stretching back to the rations carried by Ancient Roman legionaries, Pecorino Romano is one of Italy's most time honored sheep's milk cheeses. Although its name is predominantly associated with Rome, today a significant portion of this cheese is produced in Sardinia, with another part crafted in the valleys of Lazio and Tuscany. Made from whole, pure sheep's milk, it is renowned for its firm, hard texture and that distinctive salty character that instantly grips the palate.  

Aged for at least 5 to 8 months, Pecorino Romano develops a wonderful, crumbly, and granular texture under the knife as it matures. The natural creamy richness of sheep's milk is balanced by the intense saltiness from traditional dry salting techniques, rounded out by a subtly spicy, sweet sharp kick on the finish. That rich flavor it leaves on the palate from the very first bite sets it entirely apart, at least for me, from the cheeses we are typically used to.  

At Pizzeria Pera, staying true to authentic Italian culinary culture matters deeply to us; that is why we use exclusively authentic Pecorino Romano (DOP) in our Carbonara, the crown jewel of our menu, and in dishes like Cacio e Pepe that we feature as specials from time to time.