traditional ingredients
a peek into the Sardinian larderPecorino
Pecorino is one of the major food symbols of Sardinia. Tradition is
everything here, with dairies only using modern technologies to enhance
traditional methods of production. This sheep’s milk cheese comes
in an abundance of forms but is generally separated into two categories,
Stagionata (aged) and fresh. The fresher varieties of pecorino such as
la Caciota (very fresh and semi soft) tend to be eaten with salads and
even toasted. The aged versions are much fuller in flavour and a re generally
enjoyed at the end of a meal.
One of the biggest secrets of Italian cooking is related to pecorino cheese.
Throughout the world Parmesan is shaved across bowls of pasta to give
a final touch to the dish, however in Italy the use of pecorino is a preferred
substitute. Try mixing your grated parmesan with a couple of different
types of grated pecorino cheese to give your pasta dishes the finishing
touch they deserve.