#201 I miss formaggi – 3

Let’s start with aged cheeses

Pecorino Romano

sheep cheese from Lazio, but produced also in Tuscany and Sardinia

One of the three ingredients of spaghetti cacio e pepe (‘cheese and black pepper’)

Pecorino toscano

and part of the family, and one of my personal favorite Pecorino di Pienza

from Pienza, Tuscany.

Pecorino sardo

(See also “I miss formaggi – 1 -2″ https://misshome.wordpress.com/2014/01/10/192-i-miss-formaggi-italiani-1/ https://misshome.wordpress.com/2014/01/13/195-i-miss-formaggi-2/ )

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One thought on “#201 I miss formaggi – 3

  1. Pingback: #204 I miss formaggi – 4 | misshome

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