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Not all Pecorino Romano is actually from Rome. In fact, the vast majority is produced in Sardinia. Sini Fulvi is the exception—a truly "Genuino" Pecorino Romano crafted in Lazio, the region surrounding Rome, from an ancient recipe that dates back to the Roman Empire.
What makes it so special? Sini Fulvi uses 100% full-fat sheep's milk. Unlike drier, intensely salty Sardinian varieties, this higher butterfat content gives Fulvi a moister, richer, and more complex flavor. It's less dry, less crumbly, and melts beautifully into hot pasta, blending seamlessly into a creamy sauce instead of clumping.
This is the indispensable cheese for a reason. Its powerful, aromatic, and pleasantly briny flavor is the soul of Rome's most famous dishes. Use it to create:
While it's the ultimate grating cheese, Sini Fulvi is also an incredible table cheese. Aged for 10-12 months and coated in traditional black wax, its complex flavor stands on its own. Try shaving it over fresh fava beans or seasonal vegetables, or serve it on a cheese board with a drizzle of honey and fresh figs.
