Pecorino Romano PDO F1 Cappa Nera is a whole wheel of about 26 kg of hard sheep's-milk cheese made by Gennaro Auricchio S.p.A. at its Macomer plant in Sardinia from thermised sheep's milk, salt and rennet. Aged naturally, it has a compact paste, a bold and savoury flavour with the typical sharp note, fat in dry matter above 36 % and a non-edible black rind. It is the reference grating cheese for the great Roman pasta dishes.
What Pecorino Romano PDO is
Pecorino Romano is one of the oldest cheeses in Europe, with documented roots in ancient Rome: Columella and Pliny the Elder described its production, and a daily ration of about 27 grams accompanied the Roman legionaries on their marches because it was nourishing, easy to digest and naturally preserved by salt. The Protected Designation of Origin (Consorzio per la Tutela del Formaggio Pecorino Romano, established in 1979) reserves production to the regions of Lazio and Sardinia and the province of Grosseto. Minimum ageing is 5 months for the table type and 8 months for the grating type.
Origin and producer
This wheel is produced by Gennaro Auricchio S.p.A., a dairy house founded in 1877 by Gennaro Auricchio and headquartered in Cremona. Auricchio crafts its Pecorino Romano PDO at the historic Macomer facility in Sardinia (province of Nuoro), the same site linked to the Locatelli sheep-cheese tradition. The wheel is identified by the black rind coating (Cappa Nera), the classic finish for the grating type.
Sensory profile
The paste is straw-white, hard and granular, breaking into flakes. The flavour is intense, savoury and persistently sharp, growing more pungent with ageing. The aroma is lactic and slightly piquant. This depth of flavour means a little goes a long way: a thin grating is enough to season a whole dish.
Technical specifications
Sheep's milk cheese, thermised milk, fat in dry matter over 36 %, non-edible rind coloured with E172 on the surface. Variable weight wheel of about 22 to 26 kg, height 26 to 28 cm, diameter 30 to 32 cm. Shelf life 180 days, storage at a maximum of 10 °C (ideally between +2 °C and +8 °C). Allergen: milk. Single allergen, no additives beyond the surface colouring of the rind.
Professional uses
Pecorino Romano is the heart of Roman cuisine. For cacio e pepe, use about 200 g of grated Pecorino Romano per 500 g of spaghetti, emulsified with starchy pasta water off the heat and abundant freshly cracked black pepper. For amatriciana, grate it over guanciale, tomato and pasta. For gricia, pair it with guanciale and pepper without tomato. For carbonara, blend it with egg yolks and a little Parmigiano. Always grate it at the end of cooking and emulsify off the heat to avoid clumping. In shavings it dresses fresh fava beans, salads and cheese boards.
Pairings
Pecorino Romano pairs naturally with Gragnano IGP spaghetti and bronze-drawn pasta, with guanciale and black pepper for the Roman classics, and with a structured red wine on a cheese board. It works beautifully grated over braised vegetables and minestrone.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, gelato shops, pastry labs, hotels, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
The whole 26 kg wheel is designed for delicatessens, pizzerias, trattorias and high-volume restaurants that grate Pecorino Romano daily and want a consistent PDO product with excellent yield and long shelf life.
