Pecorino
Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheep's milk (the word pecora, from which the name derives, means in fact sheep). Although the adjective Romano refers to a belief that its recipe came from ancient Rome, it is now mainly produced on Sardinia, and especially in Gavoi.
Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive strong, very salty flavour means that in Italian cuisine, it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as penne all'amatriciana.
Pecorino Romano should not be confused with Pecorino Toscano (from Tuscany) and Pecorino Sardo (from Sardinia). Unlike Pecorino Romano, these cheeses (which are not particularly salty) are generally eaten by themselves or in sandwiches.
Contrary to its name, Pecorino Romano cheese was first created on Sardinia, from where it spread to the Italian mainland. Pecorino Romano cheese is used mostly in Southern Italy.
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