Baku Kitchen! An independent reference of traditional food

Pecorino Romano

hard, very salty sheep cheese grated over Roman pasta

Vatican City Cheese & dairy Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Described by Roman writers including Pliny and Columella as legion rations; most is now made in Sardinia, though DOP rules keep the name.

Frequently asked questions

What is Pecorino Romano?

Pecorino Romano is a cheese & dairy from Vatican City: hard, very salty sheep cheese grated over Roman pasta. Described by Roman writers including Pliny and Columella as legion rations; most is now made in Sardinia, though DOP rules keep the name.

Made with

cheesemilk

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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