The Italian region of Lazio boasts a vast array of traditional products, but cheeses undoubtedly play a central role in the ...

Pecorino Romano cheese – Works beautifully here as it gives that extra layer of flavor. Olive oil – Use good olive oil as you ...

Pecorino Romano focuses on sustainability and respect for the environment throughout the entire production cycle. The Consortium for the protection of Dop cheese produced in Sardinia, Lazio and ...

Spaghetti with pecorino romano and black pepper sauce (spaghetti cacio e pepe) I’ve always wanted to write this classic Roman recipe, but I was worried that it was far too simple. One evening I ...

Pecorino Romano is the most common type of pecorino. Fiore Sardo is a variety of pecorino from Sardinia, made using a rennet derived from wild flowers. The aromatic Pecorino delle Crete Senesi ...

Before tomatoes were introduced to Italy in the 16th century, the dish was known as Pasta alla Gricia, made using only guanciale, pecorino Romano, and black pepper. Tomatoes and red pepper flakes ...

Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that ...