Description Pecorino Romano 250 gr Produced by the characteristic name that however does not identify the capital of Italy but the history, in particular that of the Roman army. Made with sheep’s milk in the regions of Lazio and Sardinia, as well as in the province of Grosseto, Tuscany. It has a medium high aromatic intensity. Particularly recognizable for its high salty taste. TYPE OF CHEESE FOR CONSUMPTION Cheese with fat, hard, medium and long maturing. AROMATIC INTENSITY AND SENSATIONS Medium or medium high seasoning. Typical note of this Pecorino is the abundant presence of salt. You can taste it alone or with bread without salt, combined with vegetables, legumes or salads. Also used as grater cheese and to enrich the dishes of Roman cuisine. NUTRITIONAL VALUES PER 100 GR Energy value 385 Kcal Fats 39,50 g Protein 31,86 g
