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25 minutes ago, weinoo said:Yeah, typically classic on these Roman pasta dishes. If you can ever get your hands on real pecorino Romano from Lazio (i don't think there are many producers left there, but DiPalo's will occasionally have some of the real deal under the counter), it's much different than pecorino from Sardinia or Tuscany. Better? You be the judge.
I think this may be the stuff that is closer to shredded wax. The "real deal" you mention is wonderful and special.
23 minutes ago, weinoo said:Yeah, typically classic on these Roman pasta dishes. If you can ever get your hands on real pecorino Romano from Lazio (i don't think there are many producers left there, but DiPalo's will occasionally have some of the real deal under the counter), it's much different than pecorino from Sardinia or Tuscany. Better? You be the judge.
I think this may be the stuff that is closer to shredded wax. The "real deal" you mention is wonderful and pecl.
