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A little bit abbondanza, a little bit bless your heart—these classic Southern brown butter biscuits get an Italian boost from sage and Pecorino Romano PDO.
This twist on the classic cacio e pepe utilizes the Chinese principle of má là: spiciness and numbing.
We love liquid gold most for the way it can transform any food—from simple salad to cheesy appetizer—into a culinary treasure.
This salad gets tossed with sharp and salty Pecorino Romano PDO, and smoky, rich Fiore Sardo PDO for a one-two punch of Italian sheep’s milk cheese.
As temperatures plunge this season, we’re channeling the Mediterranean island of Sardinia with an all-pecorino cheese plate.