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PECORINO CHEESE

Presentazione pecorino cheese

Prodotti collegati a pecorino cheese


Pecorino romano DOP

Pecorino romano DOP

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

Mature Pecorino Sardo Dop Maturo

Mature Pecorino Sardo Dop Maturo

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Pecorino Sardo Dop Maturo - 500 gr.
13.46 €
Pecorino Sardo Dop Maturo - 1 kg.
24.84 €

Pecorino Siciliano DOP

Pecorino Siciliano DOP

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Pecorino Siciliano DOP - 500 gr.
18.63 €
Pecorino Siciliano DOP - 1 kg.
34.16 €

Post inerenti pecorino cheese

To feel the real taste of the fresh fava beans a spaghetti dish is doubtlessly always a great idea. Fresh fava beans and pasta are the only ingredients needed, for that reason the choice of high quality raw materials is fundamental for the best performance of the recipe. The fava bean purée is naturally very thick, it is made more enveloping and soft with the help of the amid of the Spaghetti Maxi di Gragnano - Pastificio Dei Campi in the cooking water in the pan and finally a touch of grated pecorino cheese to add a decise taste to the velvety one of the fava beans.
Fotografia caricata da OIP
Pecorino Cheese Dolce di Cardo is a niche product made by an eco-sustainable agriculture. The use of living milk enzymes which metabolize the lactose according to the aging and a low presence of sodium are peculiarities which make this product tasty, easy to digest, nutritious and regenerating, fit for every age.
Fotografia caricata da OIP

News riguardanti pecorino cheese



Pecorino cheese
The "Dolce di Cardo" cheese is born from the union of an ancient recipe and innovative production methods. It is a pecorino cheese, with a soft consistency, a delicate flavour, a white\ pale yellow colour depending on the aging, curdled with rennet obtained from wild cardoon, which is also used as a nourishment for the sheeps together with some mediterranean essences and locally produced fodders. "Dolce di Cardo" is a truly niche product derived from an ecosustainable agriculture, in which the cardoon active principles (epatoprotector, proteolytic and antioxidant), the use of living lactobacillus which metabolize lactose in a partial or total way depending on the aging, the low level of sodium, are peculiarities that make this product tasty, easy to digest, nutritious and adapt to people of every age.

- 07/10/2018 -



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 -

Domande su pecorino cheese

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