Pecorino Romano is a hard, salty Italian sheep’s milk cheese, often used for grating. The Italian word pecora, from which its name derives, means sheep.
When Angelo Tartaglia and Franco Russo moved to Los Angeles from BagnoliIrpino, Italy, they brought with them the skills and knowledge to produce authentic mozzarella, ricotta and buratta right here in California. The small mozz balls, or ciliegine, make for an excellent appetizer.
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