Il Pecorino Romano, a sheep’s milk with a 2,000 year long story, was tasted on triclinium of Roman emperors and used to rejuvenate the legionaries, as told by Virgilio: «The daily portion of (Roman) pecorino for the Roman legionaries was an ounce, which had the function to reduce the fatigue».
The raw material of Pecorino Romano bases on an accurate selection of kettles that graze on the rich Agro Romano from October to June and in full respect of the natural cycle and needs of animals.

These very selected kettles guarantee the high organoleptic milk characteristics then worked and transformed.

Exactly as happened centuries ago, the pecorino’s salting is exclusively “dried”, that is manually salted with marine salt and it is not as happened in some places, brined with the immersion in a saline solution.

The perfectly balanced temperature and humidity allows pecorino to have a unique naturally delicate aftertaste.