Pecorino Romano is one of the 5 most exported dairy products in the world, but the best?
Let's see what is the best pecorino with the characteristic black livery.
To find the best DOP Roman pecorino you have to go to Nurri, in the heart of Sardinia to the north of Cagliari, where the Unione Pastori Nurri produces since 1962 this precious and ancient cheese exclusively with whole sheep's milk coming from wild grazing in Sardinia.
They produce two types, one for table with a minimum maturing of 5 months and the other for grating with a minimum maturing of 8 months.
Their motto: Creating the future with yesterday's knowledge, producing well, improving again
They also produce other cheeses such as Baraci, fresh pecorino cheese, Gran Sarcidano, mature pecorino cheese, Pepato, pecorino cheese with peppercorns and still fresh sheep's ricotta, salted ricotta and other aged or semi-mature goat cheeses.
Linked Recipes
The best 'Cacio e Pepe' in the heart of Rome
There is no doubt, in a breathtaking location on the Roman roofs, with St. Peter's Basilica smiling at us from the Vatican, the best here!
Cheese and pepper
One of the most famous first courses of the Lazio cuisine is the cheese and pepper pasta. To make it you need only three ingredients: pasta, cheese and pepper.
Bucatini all'Amatriciana
Bucatini all'Amatriciana is a symbol of the culinary tradition of Lazio and a great classic of Italian cuisine. The basic ingredients are bucatini, pomodoro, guanciale and pecorino romano.
Rigatoni pasta in Amatriciana sauce
Yet another recipe for amatriciana sauce, this time used to season the Gragnano rigatoni.
This is not the sanctified and codified recipe but it is an alternative and very very tasty version.
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