Of all the Roman culinary traditions, this is the combination that I love the most … Pecorino, on its own, is one of my "weakness" (in general I have a weakness for cheese, and I believe in this rule "the more a cheese stinks and more it's good".. I don't know whether this rule has already an "inventor", but otherwise we could easily call it "Robert theorem". And no, I did NOT change sex, Robert is only my heavy surname): in fact no one should ever, ever, ever leave me alone with cheese, because I shouldn't be liable for my actions!
Until now we discussed cheeses in general … but sheep or goat ones, you may say?! They should come to me, too, 'cause with me they will always find an open door! I love these cheeses, whether fresh or matured, for their flavor intensity, and they are also better for those who have cholesterol problems, always without any exaggeration … and there's the rub! How can you live behind a poor cheese?! It's cruel!
And among all the sheep and goat cheeses, I especially love Pecorino, an Italian glory, which is common to Lazio, Basilicata, Tuscany, Sardinia, Sicily, Campania, Abruzzo, Umbria (I have happy memories of Umbrian Pecorino) and Marche! Pecorino, which I prefer well-seasoned, it's absolutely one of my favorite cheeses, for its strong taste, his innate freshness, its salt intake, its texture, its fragrance…
Pecorino, I love you, and there's nothing I can do about it!