PrintDebate: Parmigiano-Reggiano -VS- Pecorino Romano
Personally I was raised on Romano cheese and prefer it (newsflash right?)
But will use Parmigiano on and off and with the Romano.
There seems to be an italian grating cheese debate fermenting. So tell us which do you prefer? Why?
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11 Comments:
While I think that some applications favor one or the other, I personally prefer Romano as well, and probably use it about 70% of the time. I just love its salty, sharp flavor, and I think it complements most things that Parmigiano is typically used for (risotto, on top of pizza, pasta, in caesar salad dressing...)
ChristineB at 12:57PM on 12/02/07
Why choose?
Both are utterly delicious and different. A seriously aged Parmigiano- Reggiano is far more complex in flavor, nutty vs. Pecorino-creamy. It also strikes me as more versatile and absolutely essential for a wider range of dishes, especially from its home base of Emilia-Romagna. Great in generous shards over fennel in salads or sticking to the sides of a roasted pear you've basted in a red wine syrup and drizzled with honey.
However, I adore cheese made from sheep's milk, too, and rank among the greatest quick, simple meals that Roman dish of piping hot spaghetti, mallet-crushed black peppercorns, olive oil and lots and lots of grated Pecorino. This I prefer to its counterpart: thin ribbons of fresh egg pasta sauced with butter and Parmesan.
Eliz. at 3:18PM on 12/02/07
I was also raised on Romano, and my ultimate comfort food is some homemade pasta and tomato sauce with a generous sprinkling of Romano. But for almost everything else (salads, risotto, any pasta sauce that's not tomato-based), I reach for the Parmigiano. I don't know - this sounds strange, but I think I'm afraid of corrupting my favorite cheese by using it in too many different places!
jessie at 7:23PM on 12/02/07
I love them both -- although I must admit, but for some reason, which I can't even tell you, I seem to favor the Parmigiano-Reggiano. It's almost like a conditioned behavior. I think I will make a concerted effort next time I'm shopping to reach for the Pecorino Romano just for good measure. Jude
jude03 at 7:53PM on 12/02/07
I like Romano in polenta, risotto, lasagna, etc. I think it's a bit sharper. And it tends to be half the price . . . I'm on a recent college grad's budget!
KarynMC at 8:42PM on 12/02/07
Parmigiano-Reggiano, per favore. Although I do like romano in some things, parmesan is my favorite. Buttery, crumbly goodness.
Lilla at 9:02AM on 12/03/07
I prefer Romano in my mix of cheeses that I put on pizza; it's creaminess helps it melt nicer, and it is a little more noticeable. But Parmigiano-Reggiano has a depth of flavor that Romano cannot match. I often switch back and forth between the two. There's also a local goat's cheese where I live that is similar to Pecorino Romano, though not as sharp; I use that quite a bit.
Nicholas H at 10:18AM on 12/03/07
I'm pretty partial to dry sheep's milk cheeses, actually. But both Parmigiano and Pecorino have their applications. I love them both, and I see no reason to ascribe elevated to one above the other. Don't ask me which part of the lamb is my favorite either. I'll similarly reply that I'll have some of each.
John J. Goddard
Articles of Mastication
Dalmatian Cooking
johnjgoddard at 10:25AM on 12/03/07
I prefer the taste of Romano. Also, I get migraines and sometimes the smell of Reggiano is enough by itself to trigger one. Don't know why one bothers me and the other doesn't because I suspect that both contain a lot of the trigger ingredient. Wish I liked Reggiano and could handle it better because so many recipes call for it.
Stephanie at 10:29AM on 12/03/07
They're so different that I couldn't profess a favorite. I keep big hunks of them both in my fridge. The parmigiano comes out when I want a subtler, more complex, nutty flavor and the pecorino is for when I want something bolder and sharper. On pizza? Gotta use 'em both!
Dominic
the zen kitchen
dvchurch at 11:57PM on 12/03/07
I prefer Romano. It has a distinct taste, almost more sharp. I think Parm smells and tastes like dirty feet.
ChelleyD01 at 12:04PM on 12/04/07