Over 45 years’
With over 40 years’ experience and a vocation for the gastronomic excellence of the regional tradition, Cibaria has created a unique Pecorino Romano PDO, that rebalances salinity as well as the flavors of Roman cuisine in full harmony, without exceeding in sapidity.
The commitment of Rocco Lutrario, founder of Cibaria and expert pecorino refiner, to respecting the selection of raw materials of absolute excellence, to preparing the choice of sheep milk batches only in the most suitable seasonal periods guarantees maximum accuracy in every step of the production chain, for a peerless Pecorino Romano PDO.
Made with raw materials of absolute excellence, it is a pure expression of highland pastures, rich in a centuries-old rare and spontaneous flora, which adds unique aromatic and nutritional components.
The breeding of sheep in the wild, in an uncontaminated natural context, allows the collection of a fine milk, from which derives a cheese of great elegance and character.
The striking characteristic of this cheese is its well-balanced flavour, combined with the typical aroma of whole sheep milk. In spite of the long maturing period, the scent of this cheese brings back the freshness and fragrances of wild pasture, highlighting an extremely harmonious taste, and a deep and persistent fragrance.
History and curiosities
Pecorino is a very ancient type of cheese.
With more than 2000 years of history, what is now famous as Pecorino Romano was already widespread back in the ancient Roman times.
This cheese was particularly appreciated in the imperial palaces, as part of the legionaries’ daily diet, chosen for its long conservation and for its ability to restore warriors’ strength and vigor.
The best pairings for this cheese are undoubtedly the main courses of the Roman cuisine, like the Gricia, Carbonara and Amatriciana, but also other historical recipes such as Trippa (tripes) and the broccoli soup in thornback ray broth.
The sweet and low salinity content Pecorino Romano PDO from the Cibaria Selection also pairs well with other cheeseboards and with fine vegetables and pulses, thanks to its expressive harmony.
Pairing the Pecorino Romano with a fragrant and well-structured white regional wine is a must. Depending on personal tastes the Frascati DOCG, the Grechetto della Tuscia or the more vibrant Passerina del Frusinate will be a perfect combination to this Pecorino and will arouse strong positive emotions.
A SELECTION OF DELICACIES FROM OUR CHEFS
Spaghetti alla Carbonara
1944. Riccione, Italy. While improvising in the kitchen, the Chef Renato Gualandi, hired for the lunch of the meeting between the English Eighth Army and the American Fifth Army, created one of the most famous recipes in the world: “The Americans had fantastic bacon, delicious milk cream, cheese and egg yolk powder. I put it all together and served this pasta to the generals and officers. At the last moment, I decided to add some black pepper, which released an excellent flavour. The pasta was pretty “creamy”, they loved it!”
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