Let’s start with aged cheeses
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’)
and part of the family, and one of my personal favorite Pecorino di Pienza
from Pienza, Tuscany.
(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/ )