Mmmm… Italian food. From classic pizza, savory polenta, to sweet and buttery croissants, there are few cuisines in the world that can top Italy’s.

And we at So Yummy know this, which is why we’ve teamed up with influencers across the country to create these decadent, delicious Italian recipes. Whether it’s fluffy focaccia or creamy cacio e pepe, each of these dishes has been elevated by the rich, authentically Italian flavors of Pecorino Romano PDO!

Pecorino Romano PDO cheese is a luxurious, hard-textured sheep’s cheese produced from wild and pasture-grazed herds. With its decadent, salty flavor, it is the secret ingredient to enhance the depth of any dish!

So, shop Pecorino Romano PDO today and turn your dishes into Italian masterpieces!

Cacio e Pepe

Ingredients:

• ½ pound pasta
• Kosher salt, as needed
• 3 tablespoons unsalted butter
• 1 teaspoon cracked black pepper
• 1¼ cups freshly grated Pecorino Romano PDO

Directions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally,
   until al dente, about 6 minutes.
2. Drain the pasta, reserving 1 cup of the cooking liquid, and set pasta aside.
3. Heat a large sauté pan over medium heat, add butter and allow to melt. Add the black
   pepper and let cook, stirring constantly, until the pepper is fragrant, about 30 seconds.
4. Add the pasta and ½ cup of the reserved pasta water and toss to combine.
5. Turn the heat off and slowly add the cheese, constantly tossing the pasta to coat.
6. If the sauce gets clumpy or dry, add more of the cooking liquid a tablespoon at a time.
   Remove the pan from the heat and continue to toss until the pasta is entirely coated with
   the creamy cheese sauce.
7. Serve immediately in warmed pasta bowls.

Recipe or content made with the co funding of EU Regulation 1144/2014 PR on Top 101095087

Cheesy Focaccia

Ingredients:

• 1 cup Unbleached Bread Flour
• 1/2 teaspoon table salt
• ½ teaspoon instant yeast
• 1/4 cup water, lukewarm
• 3 1/2 teaspoons olive oil, divided
• 1/2 cup Pecorino Romano PDO Cheese – cubed
• 1/4 cup Pecorino Romano PDO Cheese – shredded

Directions:

1. The night before, make a starter with flour, yeast, water and Mix well.
2. The next morning, add to your starter more flour, yeast, and salt. Cut Pecorino Romano PDO cheese into cubes and add it to your mixing bowl along with water.
3. Mix well – first on low speed then on medium speed.
4. Using a dough scraper, remove the dough and shape into a ball.
   Place into a large mixing bowl to rest.
   Allow dough to rest for a total of 3 hours, folding after each hour.
5. After 3 hours of total rising, divide the dough into 2 equal pieces of dough.
6. Shape both into balls and allow them to rest for 20 minutes.
7. Add olive oil into two cake pans, swirling to coat the bottom.
8. Place the dough into the oiled cake pans and cover with a proofing bag.
9. While it’s rising, shred your remaining cheese.
10. After the final rise sprinkle cheese on top.
11. Bake on the middle oven rack for 27-30 minutes, rotating once halfway through.
12. Once golden brown, remove the cake pans from the oven and remove the bread from the cake pans immediately, and place onto a cooling rack.
13. If you can wait, try to allow the bread to cool for 1 hour before slicing. I hope you enjoy it!

Recipe or content made with the co funding of EU Regulation 1144/2014 PR on Top 101095087