Pecorino Toscano PDO - aged sheep cheese + balsamic vinegar and fig glaze

Recognized as a product with a Protected Designation of Origin in 1992, Pecorino Toscano has ancient origins.

The first historical signs date back to the Roman era. The earliest information can be found in Pliny the Elder's work Naturalis Historia, which describes the production of cacio (this is the way this cheese is called in the Tuscany region) in the Luni area, now Lunigiana.

Today, the guidelines establishes all the phases from the production of milk, which must be exclusively of sheep and coming from the areas of origin (Tuscany and some neighboring municipalities of Lazio and Liguria) to the ageing process.

This stage takes a minimum of 120 days and can last up to a year; the only ingredients are veal rennet and salt. Aged Pecorino Toscano has a cylindrical shape, a thin yellow crust that encloses an irresistible light straw yellow color with a fragrant, intense and slightly spicy taste.

This is why we could not fail to propose one of the tastiest combinations of the Italian cuisine: aged Pecorino Toscano with some drops of balsamic vinegar and figs glaze will give a different touch to your table.

The sweet and fresh taste of the fig is in fact in harmonious contrast with the aged Pecorino Toscano, with a definitely stronger flavour.

It is impossible to resist the fruity and delicate aroma of balsamic vinegar of Modena PGI and figs glaze, a versatile and easy-to-use dressing, given its combinations also with salads, meats, vegetables and fresh fruit.