to Roman times

Organoleptic aspects: Deep red color

start by boiling the cavatelli in plenty of salted water

escono fuori sfumature di spezie mediterranee

it reaches a brown colour

Pecorino Romano Dop trancio 400 gr circa rosso Amarone to Roman timesFamous Italian PDO cheese, produced both in Lazio and Sardinia and in a small area of lower Tuscany. Characterized by the seasoning of at least 12 months, from being produced exclusively with sheep's milk and natural rennet. Widely used in Roman first courses such as matriciana, this cheese is now famous throughout the world. Ingredients: sheep's milk, natural rennet, salt. Slice of about 400 gr.