It’s been another fantastic year for Pecorino Romano PDO. After stealing the show at Tasting Collective dinners in Brooklyn, Boston, and Chicago, Edible Manhattan plotted to take the Pecorino Romano PDO tour even further to Los Angeles, Austin, and Miami, collaborating with top-tier chefs on Pecorino Romano PDO multi-course dining events in each city.
What makes Pecorino Romano PDO such an irresistible ingredient for culinary creatives? Let’s start at the top.
Pecorino Romano PDO, a traditional European cheese made from sheep milk, is known for its robust flavor profile that combines saltiness, nuttiness, and tang. These characteristics make it a staple in both kitchens and bars. What truly sets Pecorino Romano PDO apart, however, is its intense umami, which rivals other savory staples like MSG and wild mushrooms. This depth of flavor arises from the cheese’s age, its production method (which includes brining and dry-salting the cheese), and the richness of sheep milk, which is naturally higher in fat than cow milk. The resulting texture and flavor offer a vibrant base for chefs—and even mixologists—looking to elevate their dishes and drinks.
More than just a flavorful cheese—Pecorino Romano PDO is a piece of history. First produced during the Roman Empire, Pecorino Romano was so valuable that it was included in Roman soldiers’ rations alongside bread and farro. Over the centuries, its production has remained remarkably consistent, with traditional techniques passed down through generations. Today, Pecorino Romano is a protected product under European Union law, with PDO (Protected Designation of Origin) status ensuring that this cheese can only be made in specific regions—Sardinia, Lazio, and Grosseto—to bear the name Pecorino Romano PDO.
The cheese’s enduring popularity is due in part to its rich, creamy texture and its ability to stand up to bold flavors. Pecorino Romano is higher in fat and protein than cow-milk cheeses, giving it a luxurious mouthfeel and making it easier for the body to digest. Additionally, the cheese’s natural saltiness ensures it has a long shelf life, a vital quality before the advent of refrigeration. Pecorino Romano’s unique combination of historical, cultural, and culinary significance makes it a true treasure in both European and global cuisine.
To celebrate this rich heritage, we began the second year leg of our Pecorino Romano PDO partnership in Los Angeles, where we co-hosted a Pecorino Romano PDO feast with Edible LA at Garibaldina Society, America’s oldest active Italian club, completely immortalized in time with a ball room and bocce ball courts. Led by Chef Amanda Lanza, special guests were greeted with Pecorino Romano PDO “fat washed” gin martinis paired with stone fruit liqueur, poured by mixologist Austin Manley and inspired by the aperitivo tradition of fruit and cheese.
Next, we enjoyed sleek skewers lined with perfect Pecorino Romano PDO cubes. Peering in on Chef Lanza preparing the courses in the kitchen was a soulful sight—anyone who was lucky enough to attend the private event could sense her authentic admiration for Pecorino Romano. On the menu: mussels, busiate pasta, swordfish meatballs, wild calamari, fava beans, zucchini al forno, and escarole—baked and/or topped with Pecorino Romano PDO. “For this dinner, I considered Pecorino Romano both as a flavor and a seasoning,” Chef Lanza explained. “It has its own unique umami that I crave and also enjoy layering in dishes. We used a Pecorino Romano of Sardinian origin, which is generally considered a bit sharper and saltier. In this case, we Microplaned it on top of the zucchini to round out the dish instead of seasoning salt, or mixed a touch of small granules into the breadcrumbs that were stuffed into the shells of mussels.”
The chef drew on nostalgic memories from her own childhood to create an unforgettable experience for all by allowing Pecorino Romano PDO to shine in her seafood-forward courses. “My inspiration was based on my experience. Pecorino Romano was the primary cheese at our table growing up. After reflecting on some of the more obscure dishes that include Pecorino Romano PDO, I wanted to focus on the ways in which the cheese is subtly found in seafood, particularly from the Italian islands.”
Our next stop took us to Poeta, a trendy Italian restaurant in Austin inside the new Frances Modern Inn, where we gathered in comfy booths with the team from Edible Austin and many of the city’s biggest influencers. These Texans could not have been more excited to taste this Pecorino Romano PDO–packed menu designed by Chefs Ian Thurwachter and Krystal Craig, owners of well-known Italian restaurant Intero. Bringing expertise both savory (Chef Thurwachter) and sweet (Chef Craig) from their respective careers, the lineup included lamb ragu with dates and Pecorino Romano PDO crema; milk-braised pork with walnut salsa verde and Pecorino Romano PDO frico; and honey cake with Pecorino Romano PDO gelato. With each dish, the flavors of Pecorino Romano PDO seamlessly blended into the chefs’ unique takes on traditional cuisine. Guests couldn’t stop raving about the bold, balanced combinations that perfectly showcased the cheese’s versatility. It was a true celebration of tradition, modern culinary artistry, and the unique flavors of Pecorino Romano PDO.
Finally, we made our way to Miami, where our friends at Edible South Florida highly recommended Macchialina as the perfect spot for our last Pecorino Romano PDO celebration dinner of the year. Joined by some of the most respected food journalists and tastemakers in Miami, we studied the selections, all served family-style—gigante beans in brodo with escarole, Pecorino Romano PDO and croutons; insalata tricolore topped with Pecorino Romano PDO, pistachio, and preserved lemon vinaigrette; and the jaw-dropping secondi which featured Costolette D’Agnello: lamb chops, baked eggplant, basil, and Pecorino Romano PDO fonduta.
Pecorino Romano PDO is renowned for its ability to complement a wide range of foods, and Executive Chef Michael Pirolo and Sous Chef Trevor Zwaan showcased this perfectly. Executive Chef Pirolo tells us, “The beans and escarole, for me, were spectacular. It’s a dish I grew up eating, and the Pecorino Romano PDO really brought it to the next level. It’s the type of dish I could eat every day. We’ve since put it on our menu.”
With a carefully chosen wine pairing, co-owner and Beverage Director Jacqueline Pirolo elevated the dinner experience. The grand finale featured Pecorino Romano PDO gelato and amaro, the perfect ending to a truly exceptional meal.
Which cities should we add to the tour next?!
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.
