If there’s one ingredient that knows how to make an impression, it’s Pecorino Romano PDO. Salty, rich, and unapologetically flavorful, this Italian classic adds instant character to whatever’s on the menu.

In the kitchen, Pecorino Romano PDO is all about versatility. It’s the kind of ingredient that takes creative cooking to the next level. Crispy coatings get more crunch, roasted vegetables find new dimension, and salads become anything but simple. Its bold personality brings balance, brightness, and that signature Italian flair that makes every bite stand out.

These recipes highlight the many ways Pecorino Romano PDO can surprise and delight—showing that great flavor doesn’t have to be complicated. From first taste to last crumb, this cheese proves that when quality leads the way, creativity naturally follows.

Arancini Croutons with Pecorino Romano PDO & Seasonal Salad

Difficulty: Easy • 6 servings • Total Time: 2 hours

Ingredients:

For the risotto:

• 1 cup arborio rice
• 3 Tbsp unsalted butter
• 3 cups chicken stock
• ½ cup white wine
• ⅓ cup Pecorino Romano PDO
• 1 lemon, zest and juice
• 2 Tbsp chives, thinly sliced
• 2 Tbsp parsley, chopped

For the arancini croutons:

• 2 Tbsp heavy cream
• 1 egg yolk
• 4 oz Pecorino Romano PDO, cubed
• 2 oz prosciutto, sliced
• ½ cup rice flour
• ½ cup water
• 1 cup breadcrumbs
• Oil, for frying

For the seasonal salad:

• ¾ cup fennel, chopped
• 2 oranges, segmented
• 5 oz arugula
• ⅓ cup orange juice
• 1 tsp honey
• 2 Tbsp lemon juice
• Salt to taste

Directions:

1. To make the risotto: heat the butter in a deep saucepan, add the rice and stir until slightly golden. In a separate pot, simmer the chicken stock in low heat. Add white wine to the rice, let cook until most of it evaporates. Gradually add the stock, 2 ladle-fulls at a time, and let it mostly evaporate before adding the rest. Continue the process until the rice is cooked. It should be more soupy than dry.
2. Add the Pecorino Romano PDO, the lemon zest and juice, chives and parsley. Fold into the rice, then add the heavy cream and the egg yolk. Transfer mix to tray and let cool in the refrigerator for 1 hour.
3. To make the arancini croutons: make small balls of the cooled risotto, about 2 Tbsp in size. Wrap a cube of Pecorino Romano PDO in prosciutto and add to the center of each ball. Refrigerate for 15 minutes.
4. In a bowl, combine rice flour and water, and mix well. Place the breadcrumbs in a separate bowl. Dredge risotto balls in the rice flour mix, then coat completely with the breadcrumbs.
5. Heat vegetable oil in a pot to around 365º, and fry the arancini croutons. Drain on paper towels.
6. In a salad bowl, combine fennel, oranges and arugula. Mix orange juice, honey and lemon juice together, and drizzle on top. Add the arancini croutons and enjoy!
   
   

Viral Baked Onion Rings with Pecorino Romano PDO

Difficulty: Easy • 12 servings • Total Time: 45 minutes

Ingredients:

For the onion cups:

• 2 white onions, peeled and cut into thick rings
• 8 oz Pecorino Romano PDO Cheese, grated
• 2 Tbsp olive oil 

For the Pecorino foam:

• 1 cup heavy cream, chilled
• ½ cup Pecorino Romano PDO Cheese, finely grated
• 2 gelatin sheets, bloomed
• ¼ cup of water, for blooming
• Salt to taste

Directions:

1. Prepare the Onion Cups: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Brush onion rings with olive oil and season with black pepper. Cover each ring with grated Pecorino Romano PDO, pressing to adhere. Bake for 15–20 minutes or until golden and crispy, rotating the pan as needed. Immediately nest warm rings into a greased cupcake tin to form cups. Let cool.
2. Make the Pecorino Foam: Warm cream in a saucepan over medium heat. Add bloomed gelatin and stir to dissolve. Whisk in grated Pecorino Romano PDO until fully melted. Transfer mixture to a siphon canister, charge with one cartridge, and chill for 20 minutes.
3. Assemble: Shake siphon upside down and dispense foam into onion cups. Top with black pepper and additional Pecorino shavings.

Roasted Artichoke Hearts with Pecorino Bread Crumbs & Dip

Difficulty: Easy • 4 servings • Total Time: 30 minutes

Ingredients:

For the seasoned breadcrumbs:

• ½ cup breadcrumbs
• ½ Pecorino Romano, grated
• ¼ cup fresh basil, chopped
• ¼ cup parsley, chopped
• 1 garlic clove, minced
• 1 lemon, zest and juice

For the artichokes:

• 3 14-oz cans artichoke hearts
• 2 Tbsp + 1 Tbsp olive oil, divided
• 1 Tbsp + 1 Tbsp pepper flakes, divided
• ½ cup white wine

For the dip:

• 1 cup sour cream
• 1 cup Pecorino Romano, grated
• 1 Tbsp lemon zest
• 2 Tbsp olive oil

Directions:

1. Preheat oven to 375°F.
2. Mix all of the seasoned breadcrumb ingredients, and set aside. 
3. Combine 2 Tbsp olive oil and 1 Tbsp pepper flakes, then spread at the bottom of a baking dish. 
4. Drain the artichoke hearts, and arrange on the baking dish. Top with the remaining oil and pepper flakes, then add the white wine. 
5. Sprinkle the seasoned breadcrumbs evenly over the artichokes. Bake for 15-20 minutes, until the breadcrumbs have browned. Let cool slightly.
6. Whip together the dip ingredients with a hand mixer. Serve with the artichokes, and enjoy!