Description

cipolle rosse di Tropea

Organoleptic aspects: Deep red color

it reaches a brown colour

start by boiling the cavatelli in plenty of salted water

Pecorino Romano Dop trancio 400 gr circa rosso Amarone cipolle rosse di TropeaFamous Italian PDO cheese, produced both in Lazio and Sardinia and in a small area of lower Tuscany. Characterized by the seasoning of at least 12 months, from being produced exclusively with sheep's milk and natural rennet. Widely used in Roman first courses such as matriciana, this cheese is now famous throughout the world. Ingredients: sheep's milk, natural rennet, salt. Slice of about 400 gr.

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