When we talk about pecorino romano we have step back in time because its history begins from far far away. The first testimonies come to us directly from the ancient Romans who greatly appreciated this cheese due to its high digestibility, the energetic power and its long-lasting capacity, these features clearly made it a perfect food for the Roman legions. Virgilio himself wrote that a legionary’s daily food ration included farro soup, bread, and pecorino romano. At the end of the 19th century its production was extended to Sardinia, today more than 90% of the pecorino is produced in the land of the nuraghi, so much so that the headquarters of the

Consortium is located in the city of Macomer. In Lazio the company Buonatavola Sini continues the production of this cheese just us in the old way, using dry salting instead of in brine, which is a way more cheaper method but it significantly impact with the quality of the final product, not in a good way. Today the pecorino romano is known and exported all over the world, the United States buys almost 15 tons a year, its popularity is constantly growing, we would have loved it even if it had simply remained the cheese of the Roman countryside.