Italian pecorino is much more than just a cheese: it is an icon of Italian culture and culinary tradition. Made exclusively from sheep’s milk, pecorino has a rich history dating back thousands of years.
In ancient Rome, pecorino was a staple food for legionnaires and farmers, thanks to its long shelf life and high nutritional value. Pliny the Elder even mentions pecorino in his Naturalis Historia as a Roman delicacy.
Today, pecorino is particularly renowned in central and southern Italy, where the climate and landscape favor sheep farming. Regions such as Sardinia, Lazio, Tuscany, Sicily and Basilicata produce some of the most famous varieties.
The Different Types of Pecorino
There are many varieties of pecorino, but some of the most well-known are:
- Pecorino Romano: Salty and intense, ideal as a grated cheese, especially in dishes from the Lazio region.
- Pecorino Sardo: From Sardinia, available in both mild (less aged) and stronger (more aged) versions.
- Pecorino Toscano: A milder option, perfect for enjoying fresh.
- Pecorino Siciliano: Bold and aromatic, often enriched with black pepper or chili flakes.
The aging process plays a key role in defining pecorino’s flavor:
- Fresh pecorino (aged less than 2 months) is sweeter and softer.
- Aged pecorino (over 6 months) develops a firmer texture and a more intense flavor with hints of nuts and spices.
Pecorino in the Italian cuisine
Pecorino is not just a cheese to pair with bread and wine; it’s a key ingredient in many traditional recipes. Growing up in southern Italy, I have countless memories of pecorino being used in home-cooked meals, from rustic pasta dishes to savory pies.
Carbonara and Pecorino cheese
One of the most iconic dishes is carbonara, pasta alla gricia or amatriciana, which perfectly showcases how pecorino can make all the difference together with guanciale. Traditionally made with pecorino romano, guanciale, eggs, and black pepper, this recipe relies on the balance between the cheese’s salty flavor and the creaminess of the egg.
High-quality pecorino romano is essential to achieving that characteristic taste that makes carbonara a culinary masterpiece.
What Makes Pecorino Special?
Pecorino stands out for several reasons:
- Sheep’s Milk: Richer and more aromatic than cow’s milk, it gives the cheese a full and distinctive flavor.
- Traditional Production Methods: Many producers still follow ancient techniques, such as hand salting and aging in natural caves.
- Connection to the Land: Every type of pecorino reflects the pastures and environment from which it originates, making it an authentically "local" cheese.
Personal Notes
Among the many varieties of pecorino, my heart leans towards mildly aged pecorino, which I find perfect for its balance between sweetness and a rustic, earthy flavor. I also love the more aged version, rich in aromatic complexity and ideal with a robust glass of red wine.
Every time I taste pecorino, it takes me back to my childhood in southern Italy, where sheep’s cheese was an essential part of traditional cooking.
Italian pecorino is an extraordinary cheese that tells stories of shepherds, landscapes, and traditions. Whether grated over a plate of pasta, enjoyed with honey or jam, or simply paired with good rustic bread, pecorino remains one of the stars of Italian cuisine and a symbol of our culinary heritage.
Buon appetito! And don’t forget to try pecorino in your next recipe :-)
Picture by Dan - license CC BY-SA 2.0
