Recipes
 
Pecorino Sardo P.D.O.
Pecorino Romano P.D.O.
Fiore Sardo P.D.O.
 
Pecorino Sardo P.D.O. in the kitchen

While both Pecorino Sardo P.D.O. Dolce and Maturo can be considered table cheeses, the Maturo variety is also excellent when in grated form and is widely used to enrich pasta and rice dishes. Included often in the preparation of many traditional recipes, both Sardinian and Italian, Pecorino Sardo is an important ingredient that characterizes and personalizes the dish it accompanies in a special way. The Dolce variety pairs well with a dry white wine, smooth and full-bodied like Vermentino, while the Maturo, with its intense and sharp taste, pairs well with a red wine, smooth and medium-bodied like Cannonau or Brunello di Montalcino.

Saffron risotto with Pecorino Sardo P.D.O.
French toast with Pecorino Sardo Dolce PDO cheese, peppers, honey and olives
Pecorino Sardo Maturo, ricotta and broccoli quiche PDO
Recipe by the Chef: Risotto with Pecorino Sardo Dolce PDO, mangoes, instant coffee and Mature Pecorino Sardo PDO crisps
Spaghetti with meatballs and Pecorino Sardo Dolce PDO cheese and cubes of Pecorino Sardo Maturo cheese
Recipe by the chef Dan Kish: Fried olives stuffed with Pecorino Sardo Dolce P.D.O. honey & Calabrian chiles
Recipe by the chef Dan Kish: Macaroni, tomato & Pecorino Sardo Maturo P.D.O. fondue
Pecorino Sardo Dolce P.D.O. Roasted Cauli
Pecorino Sardo Maturo P.D.O. Linguine Carbonara
Pecorino Romano P.D.O. in the kitchen

Pecorino Romano P.D.O. can be served by itself or paired with vegetables, legumes, and salads, or honey and fruit preserves when younger in age. In the case of a maturation of over eight months, it is used instead as a grating cheese, and is an excellent condiment for pesto, or to add flavor to traditional Italian dishes such as pasta, rice and pizza. Red wines recommended for pairing with younger cheese are Cannonau di Sardegna or Velletri Rosso, while more ripened cheese pairs well with Brunello di Montalcino and Carignano del Sulcis.

Candied Pecorino Romano P.D.O. with walnuts and mixed green salad
Crêpes with rainbow of vegetables and Pecorino Romano PDO
Recipe by the Chef: Mousse di Pecorino Romano PDO, focaccia with tuna tartare, fava beans and crisp salami
Pecorino Romano PDO, cherry tomatoes and bacon macaroni
Spaghetti with basil, almonds and Pecorino Romano PDO pesto
Recipe by the chef Logan Kendall: Pecorino Gnocchi Pecorino Romano P.D.O. Gnocchi, Walnut & Pecorino Romano P.D.O. Cream, Chanterelles, Sorrel
Recipe by the chef Logan Kendall: Pickled Rhubarb Duck, Pickled Rhubarb, Whey Fermented Squash, Radish, Pecorino Romano P.D.O.
Recipe by the chef Logan Kendall: Pecorino Romano Mornay: Charred Broccolini, Yuzu, Chicken Skin, Pecorino Romano
Recipe by the chef Logan Kendall: Coppa & Parma, Pear, Walnut, Pecorino Romano P.D.O. Diced Pears
Pecorino Romano P.D.O. Butternut Squash Risotto
Pecorino Romano P.D.O. Cacio e pepe
Pecorino Romano P.D.O. Parisienne Gnocchi
Pecorino Romano P.D.O. Broth with Vegetables
Fiore Sardo P.D.O. in the kitchen

Fiore Sardo P.D.O. is an excellent table cheese, if consumed when fresh, and can be served sliced or diced as an appetizer or aperitif. It is traditionally paired with ash-roasted potatoes or with a slice of bread, but is also used to make traditional desserts. On the other hand, mature cheese is more suitable for grating. It is used for pasta or polenta dishes, as well as for traditional Sardinian dishes. The recommended wines that pair well with Fiore Sardo P.D.O. are local red wines, like Cannonau for the fresher cheese and Malvasia di Bosa D.O.C with the more mature cheese, as this type pairs better with a more intense white wine.

Custom:

Fresh cheese is often used for the preparation of ravioli and seadas – a typical Sardinian cake; while mature cheese is considered a specialty among those many enthusiasts who prefer to enjoy it naturally with carasau bread and a nice glass of wine. Again, it is also excellent grated on pasta with tomato sauce.

Pinzimonio – Italian-style crudites salad
Cheeseburger with Fiore Sardo PDO and caramelized onions
Fiore Sardo PDO fondue
Red mullet gratin with Fiore Sardo PDO, nori, celeriac puree and vegetable chips
Strudel with Fiore Sardo PDO, potatoes and asparagus
Recipe by the chef Dan Kish: Langoustine & smoked gnocchi in Fiore Sardo P.D.O. brodo
Recipe by the chef Dan Kish: Fiore Sardo P.D.O. polenta with braised lamb, charred fennel, olives and minted almond gremolata
Fiore Sardo P.D.O. Kale Caesar
Fiore Sardo P.D.O. Uovo in Raviolo