Pecorino Romano DOP is a hard and cooked cheese, produced with whole sheep’s milk from flocks raised in the wild and fed on natural pastures. The production area of Pecorino Romano DOP includes the entire territory of the Lazio and Sardinia regions, and of the province of Grosseto, in the Tuscany region. The aroma is characteristic, the flavor is aromatic and slightly spicy, intense and pleasant. Pecorino Romano DOP is kept in a cool and dry environment, still wrapped in its purchase package. It is an excellent eating cheese, paired with fresh vegetables and fruit, but it can also be used as a grating cheese to flavor characteristic Roman dishes, from “Bucatini all’Amatriciana” to “Spaghetti Cacio e Pepe”, to the famous “Trippa alla Romana “.