If I asked a group of consumers what they think about Pecorino, they’d probably tell me how much they enjoy this cheese. But if I asked them if they like the wine, they might look at me funny. That ...

When Covid hit Italy in 2020, the pecorino industry careened towards life support. But thanks to the ingenuity of several producers, the cheese is now perhaps better than ever. Loreto Pacitti was ...

Fava beans are one of spring’s most coveted ingredients, and my favorite way of preparing them is to smash them with mint and pecorino into a chunky spread for topping toast. Once the favas are ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Chef Nabil Hassed of Rome's Salumeria Roscioli puts his own spin on gricia, the classic Roman pasta made with guanciale (cured pork jowl) and pecorino cheese. Instead of leaving the guanciale soft, he ...

From Italy’s Amalfi Coast, pasta alla nerano features long, thin pasta tossed with a velvety sauce made with pureed zucchini. It’s an elegant yet easy dish that’s luxurious but not heavy. In this ...

Discover the intriguing fusion of flavors with our Pecorino Cheese Martini. This captivating concoction blends the robust ...