Pecorino Romano

Lacesas Pecorino Romano DOP is the pecorino we use at the restaurant, for both pizza and pasta dishes like Cacio e Pepe. This is a pecorino from one of Sardinia's top producers, and it has a "DOP" designation, which means it is traditionally produced and always in the right place. No cheating here!

We think this pecorino is perfectly balanced and simply very delicious, which is enough for us. Some other similar cheeses may stand out too much in one direction, but this one is always pleasant. For us, that is :)

Does it cost a bit more than the cheese from the store? Absolutely, and rightfully so. The difference compared to what we would call rubbish-peccorino is incredibly large, and it is also noticeable on the pizza.

A little tip from the coach is to stay as far away as possible from ready-grated pecorino, because it is really chaos...