If we wanted to find, within the Italian (and probably world) dairy panorama, a cheese with nobler origins than those of Pecorino Romano D.O.P. we would be faced with a really arduous task. Suffice it to say that great Latin writers such as Publius Virgil Marone and Pliny the Elder described their merits 2,000 years ago and that the original recipe of its preparation (detailed in detail by Lucio Giunio Moderato Columella) is substantially identical to that used today. Suffice it to say that, in imperial Rome, its distribution to armies was recommended and that the daily food ration of each legionnaire should include at least one ounce (27 grams). Suffice it to say that precisely the wide-spread distribution in the domains of the empire and the excellent characteristics of this food (nutritional properties, ease of conservation, taste) meant that the "Caseus" (cheese) Romano became "Cheese" in England, "Kase "In Germany," Kaas "in Holland and" Queso "in Spain ... Suffice it to say that, wanting to make a comparison with another great protagonist of our table, Parmigiano Reggiano, well the Pecorino Romano preceded it more or less than 1000 years ... Here is the recipe for the preparation of Pecorino Romano described in the 1st century AD by Lucio Giunio Moderato Columella in his work "De Re Rustica". «[...] the milk is generally made to thicken with lamb or kid rennet (...) The milking bucket, when it has been filled with milk, must be kept at medium heat: however, it should not be placed near the fire [... ] but it must be placed away from it, and as soon as the liquid has coagulated it must be transferred to baskets, baskets or forms. In fact it is essential that the serum can drain immediately and be separated from the solid matter [...]. Then when the solid part is removed from the forms or from the baskets it must be placed in a cool and dark environment, so that it cannot break down, on the cleanest possible tables, and sprinkled with minced salt to exude one's mood.»