Pecorino Romano — my own madeleine de Proust
Hello everyone,
I’m deeply passionate about Italian cuisine, and since early childhood I’ve been shaped by the taste of Pecorino Romano that my grandmother would grate over pasta.
My grandmother was originally from the Abruzzo region in Italy, and she used to buy her Pecorino Romano directly from a shepherd in the mountains. The flavor left a lifelong impression on me — truly my own madeleine de Proust.
Today, living in France, I’m trying to rediscover that authentic taste. In your opinion, which Pecorino Romano is considered the finest by great Italian chefs and true connoisseurs?
I’ve come across names such as Fulvi, Brunelli, and Locatelli, but they seem almost impossible to find in France.
Thank you very much for your recommendations and insights.