[2] Most pecorino romano is produced on the island of Sardinia, though its production zone also includes Lazio and the Tuscan provinces of Grosseto and Siena.

The other two types, semi-stagionato and fresco, have a softer texture and milder cream and milk tastes.

Today many other additions are made, for example walnuts, rocket, or tiny pieces of white or black truffle.

[9] Meals may be finished with a good pecorino stagionato, served with pears and walnuts or drizzled with strong chestnut honey.

Pecorino is also often used to finish pasta dishes, and used to be the natural choice for most Italian regions from Umbria down to Sicily, rather than the more expensive Parmesan.