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Pecorino romano DOP

Pecorino romano DOP

Online sale of typical Italian Pecorino romano products, buy Pecorino romano DOP


Pecorino Romano DOP - 500 gr.
12.94 €
Pecorino Romano DOP - 1 kg.
22.77 €
Pecorino romano DOP

This cheese has a long tradition. Its taste is very aromatic and spicy. The dough is white or straw yellow with a thick, heavy texture and thin, flexible, white or brown rind. An aged pecorino romano is very strong and riddled with typical cheese crystals, its taste is spicy and salty. Romano is equally estimated as a table and as a grating cheese.

Sheep milk / full fat milk
Treatment of raw milk or thermised
Hard cheese
FDM. 48%
31% absolute fat
Protein 25% absolute
900-950 mg/100 g calcium
Dimension / Weight cylindrical, 20-30 cm diameter, height 14-22 cm / 8-20 kg



Manufacturer: Pecorino romano

: Pecorino Romano D.O.P.

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Information, advice, updates and tips on Pecorino romano DOP



The Pecorino cheese
The cheese produced with sheep milk are called Pecorino. The Pecorino is one of the most spread and ancient cheese: In Italy there's a great variety of these, produced in different regions, mostly in the central and southern ones and in the islands (Sardinia and Sicily). The differentiates for the kind of milk, the processing techniques and the rennet used. The DOP denomination Italian pecorino: The Pecorino Romano, Pecorino Sardo, Pecorino Toscano and Pecorino Siciliano. The fresh pecorino have a delicate taste, while the aged ones have more intense aromatic and taste notes. The pecorino is ideal mostly for fist courses as spaghetti alla carbonara, bucatini all'amatriciana or the cacio e pepe spaghetti. It pairs very well with chestnut honey, served in slices with home made bread.

- 22/05/2018 -



Rigatoni di Gragnano with guanciale and Piennolo del Vesuvio DOP tomatoes
Ingredients: - 500 g Rigatoni di Gragnano "Pastificio dei Campi" - 150 g Guanciale "Azienda Agricola Marchesini" - 300 g whole and strained Piennolo del Vesuvio DOP tomatoes - 80 g Pecorino Romano DOP - 1 Chili Pepper - Unrefined sea salt "Oro di Sicilia"

- 25/03/2015 -



Mezze Maniche with fresh peas, rigatino and guanciale
Ingredients for 4 people: - 500 g Mezze Maniche "Pastificio Mancini" - 300 g fresh peas - 1/2 onion - 250 g Rigatino "Cinta Senese" - Guanciale "La Cinta di Guido" - Extra Virgin Olive Oil "Frantoio Franci" - Pecorino Romano DOP

- 18/04/2014 -



Masciarelli Bucatini with Masseria Dauna tomatoes, dried tomatoes and taggiasca olives
Ingredients for 4 people: - 400g bucatini "Pastificio Masciarelli" - 200 g chopped tomatoes "Masseria Dauna" - 10 dried cherry tomatoes "Casa Morana" - 1 clove of garlic from Nubia - Pitted taggiasca olives "Marvaldi" - Grated Pecorino Romano - Extra Virgin Olive Oil "Valli Trapanesi"

- 28/12/2013 -



Rigatoni with broad beans, dried and fresh tomatoes
A recipe of our colleague Marco! Ingredients for 5 people: - Rigatoni "Masciarelli" - Broad beans "Leonforte" - Dried cherry tomatoes with basil "Casa Morana" - 6 tomatoes and salt water "Masseria Dauna" - Extra Virgin Olive Oil 110 e lode "Oleificio Gulino - Pecorino Romano - salt - 1 clove of garlic

- 29/01/2013 -



The best spaghetti carbonara I've ever eaten!
For years I've been cooking spaghetti carbonara - a true classic of the Italian cuisine.

- 19/01/2013 -



Fusilli with tomato pieces and fresh pork salami
Ingredients for 4 people: - 400 g fusilli "Mancini" - 150 g chopped tomatoes "Masseria Dauna" - 2 fresh pork salami "Al Berlinghetto" - Grated Pecorino Romano DOP - 1 clove of garlic - Extra Virgin Olive Oil "Arconatura"

- 18/01/2013 -



Spaghetti with minced meat and tomato sauce
Ingredients for 5 people: - 600 g ground beef - 150 g chopped mortadella "Al Berlinghetto" + 4 slices of mortadella - 50 g grated Pecorino Romano DOP - 50 g grated Parmigiano Reggiano DOP - 50 g thinly sliced ​​fresh Asiago DOP - 4 eggs - 1 tablespoon breadcrumbs - Salt and pepper - 2 cloves garlic, minced - Chopped parsley - Extra Virgin Olive Oil "Frantoio Franci" - 720 g Tomato puree "Masseria Dauna" - 500 g spaghetti "de Carolis"

- 10/01/2013 -



Tortiglioni with pepper and salami sauce
Ingredients for 4 people: - 400 g Tortiglioni "Gragnano in Corsa" - 200 g red pepper sauce "Masseria Dauna" - 100 g soft salami or Ciauscolo - Extra Virgin Olive Oil Oro di Toscana "La Cinta di Guido" - 1 clove of garlic - Salt and pepper - Pecorino Romano DOP

- 07/12/2012 -



Macaroni with meatloaf and tomato sauce
Ingredients for 4 people: - 400 g macaroni “Pastificio Martelli” - 600 g tomato sauce “Casa Morana” - 500 g ground beef - 2 eggs - 50g grated Pecorino Romano cheese - 30 g grated Parmigiano Reggiano - 100 g cooked ham “Antiche Cantine Luppi” - 1 Fiordilatte mozzarella “Sapori del Sud” - Extra virgin olive oil Primo “Frantoio Cutrera” - Chopped parsley - 1 clove of garlic - Salt and pepper

- 19/11/2012 -



Pici “cacio e pepe” with Rigatino
Dinner for 4 people: Pici “cacio e pepe” with Rigatino Ingredients for 4 people: - 400 g Pici “Arconatura” - 60 g grated Pecorino Romano cheese - 30 g grated Parmigiano Reggiano - 80 g thinly sliced ​​Rigatino di Cinta Senese “Cinta di Guido” - salt - pepper

- 03/11/2012 -



Spaghetti Martelli
First course: Spaghetti Martelli "Cacio e Pepe" A typical Roman dish for lovers of the regional cuisine of Lazio. Ingredients for 4 persons: - 400 gr Spaghetti Martelli - 50 gr of grated Pecorino Romano - 30 gr of grated Parmigiano Reggiano aged 36 months - pepper

- 19/10/2012 -

Buy

Pecorino Romano DOP - 500 gr.
12.94 €
Pecorino Romano DOP - 1 kg.
22.77 €
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Someone could define it a risk, from our point of view we can say that this is a dish conceived following a balance created by the contrasts between the ingredients flavors: The Amatriciana monkfish. Using the right products creativity is exalted: daily fresh fish accompanied by the multiple times rewarded San Marzano tomatoes DOP - Agrigenus, the Guanciale (jowl bacon) - La Cinta di Guido made by our friend and small artisanal producer La Cinta di Guido, Pecorino romano DOP and finally a toasted slice of organic spelt bread. The result is an explosion of tastes, possible thanks to a reinterpretation of a classic recipe of the Italian cuisine and the use of the best Italian products.
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