- Produced in the village of Nepi in the countryside of Rome, this is the last Pecorino Romano actually produced in the Romano region. With a nutty and salty flavor, this pecorino is smooth enough to be eaten on its own, but is also terrific freshly grated over pasta.
- Each order contains 1 piece of cheese (~14 oz)
- Ingredients: Sheep's milk, salt, rennet, lactic acid ferment
This very simple pasta is remarkably delicious - in fact it may be the most delicious pasta we have ever made. It really is the perfect way to feature the summer sungold tomato bounty.
Adapted from a recipe by Mario Batali