Pecorino Amatriciano
Pecorino amatriciano is the cheese used to finish Roccasalli’s Pasta del Vergaro.
To finish Pasta del Vergaro
Roccasalli finishes the dish with pecorino amatriciano and ricotta secca q.b. (to taste). The Gran Sasso and Monti della Laga National Park describes Pecorino amatriciano as a hard sheep’s-milk cheese and identifies it as one of the principal ingredients in Amatriciana.
