Brand: F.lli pinna

Ean: 8010861006785

A jewel of gastronomy, with a rich and complex flavor, slightly spicy, with a history that dates back to the time of the Roman Empire. In the imperial palaces of the ancient Romans he was the protagonist during banquets and during the travels of the Roman legions.
In the first century after Christ the writer Columella described the production of Pecorino: the same as Pecorino Romano. The name recalls the most ancient history: yet for more than a hundred years, its production takes place mainly in Sardinia. From the poet Virgil we know that it was the cheese of the legionaries: a ration of one ounce a day of Pecorino (27 grams) was supplied with the ration. It is among the most exported cheeses in the United States: a century ago they made it known and appreciated.
Pecorino Romano is DOP.
DOP is a cheese protected by the Protected Designation of Origin. The Consortium for the Protection of Pecorino Romano from the production disciplinary provides that it can be produced only in Lazio, Sardinia and in the province of Grosseto, and only with milk and rennet from local flocks. The Consortium was born in 1979 and has been in charge of the protection of the PDO since 2002.
Production begins with the addition of the graft sheet to the milk: a set of lactic ferments prepared every day by the dairyman. It is made with thermised milk. The milk is coagulated with the addition of rennet and, once the curd is obtained, the mass is cut, mixed and put into shape.
The form of Pecorino Romano PDO comes from sheep's milk, and is made to last for a long time with all its flavor and all its nutritional virtues: for this reason it must mature from 5 months to 8 months. It is produced in large forms of more than 20 kg, but also in the 200gr package. in wedges and in 100g packs. from grater.
The rind is smooth, yellowish white, while the paste is straw yellow or white, compact or with small holes, with the consortium brand that guarantees its origin and scrupulous production.
The calories of Pecorino Romano PDO are per 100 gr. 403Kcal.
Thanks to the long aging, it is naturally lactose free. In fact, the long aging allows the lactose to transform into two simpler sugars: glucose and galactose. Most hard and semi-hard cheeses are lactose-free, as they undergo the same manufacturing procedure.
The scent is released rich and full already when cut or grated, the flavor is intense, spicy, typically tending to salty.
Pecorino Romano DOP is a fundamental ingredient of traditional Italian recipes. For example, it is indispensable in Carbonara, Cacio e Pepe, Amatriciana and again in Gricia. This is because its flavor is simple, but precious and authentic: delicious to grate or to taste in chunks with raw vegetables.

Store in the refrigerator or in any case in a cool place (around 4-6 ° C)

Ingredients: Sheep's milk, salt, lamb rennet, lactic ferments.

NUTRITIONAL INFORMATION
Average values ​​for 100 g of product

Supplier: F.lli pinna industria casearia S.p.a

"The technical information, ingredients sheet, nutritional table are attached to the published object. If they are missing, you can request them by writing to info@youdreamitaly.com"