Pecorino Romano is a cheese of sheep's milk (the word pecora, from which it derives, means sheep in Italian) of hard aspect and salty taste ,often used in Italian cuisine, in sauces or to gratin.
Pecorino Romano is produced in Lazio from the year 1884 when the Council of the city of Rome prohibited cheese salting in the stores that sold it, for this reason many producers moved to Sardinia. Most of the cheese production is currently on the island, especially the Gavoi. This cheese is very popular in the South of Italia. Pecorino Romano cheese is already described for the first time in in Latin as Varro and Pliny the Old authors nearly 2000 years ago. We know that it was produced in the vicinity of the city of Rome. Pecorino Romano is often used in pasta dishes, often grated, It is the best-known Parmigiano Reggiano (parmesan). Its strong and salty taste makes it be employed in the preparation of sauces, especially those of Roman origin, such as the bucatini all'amatriciana.