Romano (Pecorino Romano)

Romano (Pecorino Romano): Nutrition, History and Guide

Romano — specifically Pecorino Romano — is one of the world's oldest and most historically significant cheeses, with production in the Lazio region of Italy (the area around Rome) documented since Roman times. Pliny the Elder described Roman legions receiving rations of sheep's milk cheese; Columella and Virgil both wrote of its production. Pecorino Romano is made from the raw whole milk of Sardinian sheep, the Comisana sheep, or other traditional breeds, using natural lamb rennet, and aged for a minimum of eight months. Despite its name ("Romano" suggests Rome), the vast majority of authentic Pecorino Romano is now produced in Sardinia, where the sheep pastures and cheesemaking traditions have migrated over several centuries. The hard, granular, very salty cheese — saltier than Parmigiano-Reggiano — is used primarily as a grating cheese in Roman and southern Italian cuisine, forming the basis of classic Roman pasta dishes including cacio e pepe, pasta alla gricia, carbonara (in the traditional form), and amatriciana.

Nutritional Value and Uses

Romano provides 387 kcal and 31.8 g of protein per 100 g, with 26.9 g of fat — very high in protein, second only to Parmesan among common cheeses. Calcium at approximately 1,156 mg per 100 g is extraordinary. It provides outstanding zinc, B12, vitamin A, and phosphorus. Grate freshly over pasta dishes in the Roman tradition — cacio e pepe (with black pepper only), pasta alla gricia (with guanciale), and carbonara. Its higher saltiness than Parmesan means slightly less is needed. Use wherever Parmesan is called for in Italian-American recipes. The rind, as with Parmesan, makes excellent stock.