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Pecorino Romano D.O.P. 250 gr - Unione Pastori Nurri - TheItalianClub
Pecorino Romano D.O.P. 250 gr - Unione Pastori Nurri - TheItalianClub
Unioni Pastori Nurri

Pecorino Romano D.O.P. 250 gr - Unione Pastori Nurri

Regular price €6,90 €0,00 Unit price per
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Unione Pastori Sardi Nurri was founded in 1962 in the homonymous municipality in the heart of Sardinia among the shepherds of the area. The Sardinian pastoral tradition is certainly among the oldest and most rooted of Italy and even today the shepherds practice it faithfully to the millenary traditions, in this harsh, beautiful and uncontaminated land. The particularity of this company is due, in addition to the great experience of the master cheesemakers, to the short-chain, which starts from the traditional breeding of small flocks of sheep and goats, passing through the production of milk and fresh and aged cheeses. Few kinds of cheese in the world boast such ancient origins as Pecorino Romano. The ancient Romans already appreciated this cheese: in the imperial palaces it was considered the right seasoning during banquets, while its capacity for long conservation made it a staple food for rations during the journeys of the Roman legions. The method of preparation of this cheese has remained almost unchanged over the centuries and still today is almost identical to that which was described by Homer.

Pecorino Romano D.O.P. of the Union Pastori Nurri company was named by the Gambero Rosso magazine as one of the best artisanal Pecorino in Italy.

Weight: Every piece of Pecorino has a weight of 250 gr. 

This product is free of

  • GMOs;
  • colorants;
  • preservatives;
  • synthetic sweeteners (sweeteners);

Methods of preserving: Store the product away from light, dust, and heat sources 180 days at a temperature between + 2 ° C and + 6 ° C. or 90 days in a cool and dry place or 90 days in a cool and dry place (maximum temperature + 20 ° C) respecting the deadline. 

Suggestions of use: Pecorino Romano D.O.P. it is a unique cheese with a very strong taste, it is present in many typical recipes of the Italian culinary tradition such as carbonara or amatriciana. It can also be enjoyed as an appetizer or at the end of a meal, perhaps accompanied by special jams.


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