Pecorino is Italy's oldest cheese: produced for over 2,000 years, cited by Pliny the Elder and present on the tables of Roman legionaries. It is made from whole sheep's milk, naturally richer in fats and proteins than cow's milk. The result is an intense, flavourful cheese with aromatic complexity that varies deeply from region to region. Every Italian territory has its own pecorino — and each one tells the story of its landscape, climate and tradition.
Pecorino Romano PDO Cappato Nero — the king of pasta The Pecorino Romano PDO Cappato Nero is the most famous pecorino in the world — and one of the most misunderstood. Despite its name, it is today produced mainly in Sardinia, from Sardinian free-range sheep's milk. The Cappato Nero version is the most traditional: the rind is treated with oil and vegetable charcoal, giving it its characteristic black colour. The interior is hard, compact and white, with an intense, salty and pungent flavour. It is the essential ingredient for Cacio e Pepe, Carbonara, Gricia and Amatriciana — the four Roman pasta dishes. Freshly grated, it is completely different from industrial supermarket Pecorino Romano.
Pecorino Sardo PDO — Dolce and Maturo Pecorino Sardo PDO exists in two very different versions:
Dolce (20–60 days): soft, white paste, delicate and slightly acidic flavour — excellent as a table cheese or melted.
Maturo (over 2 months): more compact, flavourful, with more pronounced sheep's milk notes. Both are produced exclusively in Sardinia with Sardinian sheep's milk. Pecorino Sardo is less salty and less pungent than Romano — perfect for those approaching sheep's milk cheeses. On Gustarivo you'll find Pecorino Sardo Vecchio Pastore — a high-quality artisan interpretation.
Pecorino Moliterno — the treasure of Basilicata Pecorino Moliterno is one of the rarest and most prized pecorini in Italy. It takes its name from Moliterno, a small town in the Lucanian Apennines, where it is aged in traditional canave — natural cellars carved into the tuff. The milk comes from sheep and goats raised in the wild between Basilicata and Calabria. The paste is compact, intensely straw-yellow, with irregular holes. The flavour is bold, pungent, with notes of wild herbs and a long, enveloping finish. It also exists in the al tartufo version, with black truffle flakes in the paste. Note: the Canestrato di Moliterno is PGI-certified; generic Pecorino Moliterno is a traditional artisan product without PDO. Little known outside southern Italy, but of extraordinary quality.
How to tell the pecorini apart The three pecorini on Gustarivo have very different personalities:
Pecorino Romano PDO Cappato Nero: the saltiest and most pungent, ideal grated on pasta.
Pecorino Sardo Vecchio Pastore: more delicate, excellent as a table cheese and with honey or jams.
Pecorino Moliterno: the most complex and aromatic, to be enjoyed in slices with country bread and extra virgin olive oil.
Pairings with pecorini Pecorini pair magnificently with honey (strawberry tree or chestnut), fig or pear jams, toasted walnuts and almonds, fresh broad beans (the Roman pairing), toasted country bread. To drink: structured southern red wines such as Primitivo di Manduria, Cannonau di Sardegna or Nero d'Avola. For more delicate pecorini, a Vermentino di Sardegna also works very well.
Pecorino vs Parmigiano: when to use which The general rule of Italian cooking: north of the Po, use Parmigiano; south, use Pecorino. Roman pasta dishes (Cacio e Pepe, Carbonara, Gricia, Amatriciana) call for Pecorino Romano — Parmigiano is an acceptable but not authentic substitute. Pecorino is saltier, more pungent and more characterful — you need less of it to flavour a dish. Parmigiano is sweeter and more umami, more versatile. Many chefs use a 50/50 blend to balance intensity and sweetness.
Discover our selection of Italian PDO cheeses and choose the perfect pecorino for your recipes.
