| Pecorino | |
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| Country of origin | Italy |
| Source of milk | Sheep |
| Texture | Hard |
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Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian. [1]
| Pecorino | |
|---|---|
| | |
| Country of origin | Italy |
| Source of milk | Sheep |
| Texture | Hard |
| Related media on Commons | |
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian. [1]
Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under European Union law, pecorino romano is probably the best known outside Italy, especially in the United States, which has been an important export market for the cheese since the 19th century. [2] Most pecorino romano is produced on the island of Sardinia, though its production zone also includes Lazio and the Tuscan provinces of Grosseto and Siena. Ancient Roman authors wrote about this cheese and its production technique. [3]
The other five mature PDO cheeses are the pecorino sardo from Sardinia (casu berbeghinu in Sardinian language); pecorino toscano , whose production was already attested by Pliny the Elder in his Natural History ; [4] [ better source needed ] pecorino siciliano (or picurinu sicilianu in Sicilian) from Sicily; pecorino di Filiano from Basilicata; [5] and pecorino crotonese from province of Crotone, in Calabria. [6] Another well-known pecorino is the one that was produced in Abruzzo, the pecorino di Atri . [7] [8]
All come in a variety of styles depending on how long they have been aged. The more matured cheeses, referred to as stagionato (lit. 'seasoned' or 'aged'), are harder but still crumbly in texture and have decidedly buttery and nutty flavours. The other two types, semi-stagionato and fresco, have a softer texture and milder cream and milk tastes.
A variant from southern Italy is pecorino pepato (lit. 'peppered pecorino'), to which black peppercorns are added. Today many other additions are made, for example walnuts, rocket, or tiny pieces of white or black truffle.
In Sardinia, the larvae of the cheese fly are intentionally introduced into pecorino sardo to produce a local delicacy called casu martzu , which means 'rotten cheese'. As it is illegal, casu marzu is primarily sold through the black market. [9]
Meals may be finished with a good pecorino stagionato, served with pears and walnuts or drizzled with strong chestnut honey. Pecorino is also often used to finish pasta dishes, and used to be the natural choice for most Italian regions from Umbria down to Sicily, rather than the more expensive Parmesan. It is still preferred today for the pasta dishes of Rome and Lazio, for example pasta dressed with sugo all'amatriciana , cacio e pepe , and pasta alla gricia .
Media related to Pecorino at Wikimedia Commons
Pecorino romano is a hard, salty Italian cheese made with sheep's milk that is often used for grating over pasta or other dishes. The name pecorino simply means 'ovine' or 'of sheep' in Italian; the name of the cheese, although protected, is a description rather than a brand: [formaggio] pecorino romano simply means 'sheep's [cheese] of Rome'.
Casu martzu, sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae (maggots).
Prosciutto crudo, in English often shortened to prosciutto, is uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize, and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Pecorino sardo is a firm cheese from the Italian island of Sardinia, made from sheep's milk, specifically from the milk of the local Sardinian breed. It was awarded denominazione d'origine (DO) status in 1991 and granted protected designation of origin (PDO) protection in 1996, the year in which this European Union certification scheme was introduced.
Pecorino siciliano is an origin-protected firm sheep's milk cheese produced in the Sicily region of Italy. This cheese comes from the classical Greek world: in ancient times it was recognized as one of the best cheeses in the world.
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage.
Pecorino toscano is a firm-textured ewe's milk cheese produced in the Tuscany region of Italy. Since 1996 it has enjoyed protected designation of origin (PDO) status.
Sheep milk cheese is a cheese prepared from sheep milk. Well-known cheeses made from sheep milk include the feta of Greece, Roquefort of France, manchego from Spain, the pecorino romano and ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk.
Pecorino di Filiano is a firm cheese from the Basilicata region of Italy made from sheep milk. It was granted protected designation of origin (PDO) in 2007.
Culurgiones are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel.
Pasta 'ncasciata is a celebratory baked pasta dish originating in the Sicilian comune (municipality) of Messina; however, today there are numerous versions from every province of Sicily and Calabria. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually uses two types of cheese, béchamel sauce may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camilleri's Inspector Montalbano.
Pecorino may refer to:
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