EDITOR’S CHOICE
Pecorino is the name given to a group of Italian hard cheeses made from ewes’ milk and its name derives from the word pecora, meaning sheep. The best known pecorino, Pecorino Romano, is made not just in the area around Rome but also throughout Lazio, the province of Grosseto in Tuscany and in Sardinia. Its salty taste goes well with classic pasta dishes such as bucatini all’amatriciana, spaghetti alla carbonara and spaghetti cacio e pepe. It is said that pecorino is to the people of the south what parmesan is to the people of the north: indispensable. Young pecorino is milder and is often eaten as a table cheese, while more mature cheeses tend to be grated over pasta.