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As temperatures plunge this season, we’re channeling the Mediterranean island of Sardinia with an all-pecorino cheese plate.
With its high milk volume and adaptability, it’s no wonder why shepherds prefer the Pecora Sarda.
Be generous with the Pecorino Romano PDO to make this fluffy pasta even more dreamy.
Scramble things up with these cheesy combinations.
You could be one of the seven lucky winners to visit a study trip to Italy.
Bubbly beverages play nicely with most, but not all, types of fromage
Don Antonio by Starita’s Roberto Caporuscio eschews frequently used Gorgonzola in favor of a blend of five, not four, cheeses for this rich, well-balanced pizza
Pizzaiolo Roberto Caporuscio of New York City’s Kesté Pizza & Vino and Don Antonio by Starita shares his recipe for fried rice balls that are crunchy on the outside and creamy on the inside
To make this popular Neapolitan street food, the dough is flash-fried, then topped and finished in the oven for a super-satisfying—but not overly rich—snack
Mascarpone and lemon come together to bring spring pasta to tangy new heights
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