{"id":1399,"date":"2010-11-01T12:51:37","date_gmt":"2010-11-01T11:51:37","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/pecorino-fromage-de-brebis-italien\/"},"modified":"2010-11-01T12:51:37","modified_gmt":"2010-11-01T11:51:37","slug":"pecorino-fromage-de-brebis-italien","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/","title":{"rendered":"Pecorino \u2013 Fromage de brebis d&rsquo;Italie"},"content":{"rendered":"<h2>Pecorino \u2013 Qu&rsquo;est-ce que c&rsquo;est ?<\/h2>\n<p>Un de mes <strong>fromages italiens pr\u00e9f\u00e9r\u00e9s<\/strong> est le Pecorino. Toutefois, ce n&rsquo;est pas si simple de le d\u00e9finir ainsi, car Pecorino signifie simplement <strong>fromage de brebis<\/strong>. En effet, les moutons se disent <em>pecora<\/em> en italien. \u00c9tant donn\u00e9 que les moutons sont des animaux tr\u00e8s utiles, \u00e9lev\u00e9s comme b\u00eates de somme depuis de tr\u00e8s longues ann\u00e9es, il n&rsquo;est pas surprenant que chaque r\u00e9gion d&rsquo;Italie ait d\u00e9velopp\u00e9 au fil du temps son propre <a title=\"Acheter du Pecorino\" href=\"\/sortiment\/italienischer-kaese\/pecorino-und-hartkaese.html\"><strong>Pecorino<\/strong><\/a>. Tandis que certaines vari\u00e9t\u00e9s de fromage sont \u00ab\u00a0seulement\u00a0\u00bb apparues au Moyen \u00c2ge dans les monast\u00e8res (par exemple, le Grana Padano DOP), le Pecorino faisait d\u00e9j\u00e0 partie de l&rsquo;alimentation dans la Rome antique.<\/p>\n<figure id=\"attachment_2343\" aria-describedby=\"caption-attachment-2343\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><a title=\"Fromage de brebis sarde\" href=\"\/pecorino-sardo-maturo-d-o-p.html\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2343\" title=\"Pecorino susardo crosta fiorita\" alt=\"Un Pecorino Sardo au go\u00fbt prononc\u00e9.\" src=\"\/blog\/wp-content\/uploads\/2010\/01\/pecorino_susardo_crosta_fiorita.jpg\" width=\"400\" height=\"400\"><\/a><figcaption id=\"caption-attachment-2343\" class=\"wp-caption-text\">Un Pecorino Sardo au go\u00fbt prononc\u00e9.<\/figcaption><\/figure>\n<h2>Pecorino, le fromage des l\u00e9gionnaires<\/h2>\n<p>Il est rapport\u00e9 que les l\u00e9gionnaires romains avaient du <a title=\"Acheter du Pecorino\" href=\"\/pecorino-romano-d-o-p.html\"><strong>Pecorino romano<\/strong><\/a> comme provision de route. Il s&rsquo;agissait probablement de versions plus m\u00fbres, qui en tant que fromage \u00e0 p\u00e2te dure, \u00e9taient plus faciles \u00e0 transporter. Aujourd&rsquo;hui encore, on trouve du fromage frais, mi-m\u00fbr et bien affin\u00e9, o\u00f9 <em>frais<\/em> d\u00e9signe une p\u00e9riode d&rsquo;affinage de trois mois et bien affin\u00e9 signifie \u00ab\u00a0seulement\u00a0\u00bb un an d&rsquo;affinage. Rien \u00e0 voir avec une p\u00e9riode d&rsquo;affinage de six ans pour un Parmesan, mais il ne faut pas comparer des pommes avec des poires. Par ailleurs, un sous-produit de la production de Pecorino est le Ricotta, qui est pr\u00e9par\u00e9 avec le petit-lait restant.<\/p>\n<figure id=\"attachment_2344\" aria-describedby=\"caption-attachment-2344\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><a href=\"\/fiordivalle-al-peperoncino.html\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2344\" title=\"Pecorino con peperoncino\" alt=\"Pecorino au piment\" src=\"\/blog\/wp-content\/uploads\/2010\/01\/pecorino_con_peperoncino.jpg\" width=\"400\" height=\"400\"><\/a><figcaption id=\"caption-attachment-2344\" class=\"wp-caption-text\">Pecorino au piment<\/figcaption><\/figure>\n<h2>Pecorino avec le label DOP<\/h2>\n<p>Comme mentionn\u00e9 pr\u00e9c\u00e9demment, chaque r\u00e9gion d&rsquo;Italie a d\u00e9velopp\u00e9 son propre <strong>Pecorino<\/strong>. Le plus ancien ou du moins attest\u00e9 par des \u00e9crits est le <strong>Pecorino romano<\/strong>, dont la m\u00e9thode de pr\u00e9paration s&rsquo;est r\u00e9pandue avec les l\u00e9gionnaires romains dans les provinces environnantes. Une autre variante est le <strong><a title=\"Commander du Pecorino sarde\" href=\"\/pecorino-sardo-dolce-dop-2kg.html\">Pecorino sardo<\/a><\/strong> de l&rsquo;\u00eele de Sardaigne. D\u00e8s la domination grecque en Sicile, le <strong>Pecorino siciliano<\/strong> y \u00e9tait produit, appel\u00e9 dans le dialecte r\u00e9gional Picurinu Sicilianu. La tradition du <strong><a title=\"Acheter du Pecorino toscan\" href=\"\/sortiment\/italienischer-kaese\/pecorino-und-hartkaese.html\">Pecorino toscano<\/a><\/strong> remonte aux immigrants sardes en Toscane. Dans le Sud, il est courant d&rsquo;ajouter des grains de poivre et\/ou du piment \u00e0 la masse de fromage pour lui donner un go\u00fbt particuli\u00e8rement piquant. Ceux qui aiment les saveurs \u00e9pic\u00e9es et qui ont go\u00fbt\u00e9 ce <a href=\"\/fiordivalle-al-peperoncino.html\">Pecorino raffin\u00e9<\/a> tomberont sous son charme. En plus de ces quatre variantes, d\u00e9sormais toutes prot\u00e9g\u00e9es par le label DOP, il existe bien s\u00fbr d&rsquo;autres variations r\u00e9gionales et raffin\u00e9es \u00e0 d\u00e9couvrir : <a href=\"\/pecorino-al-tartufo.html\">Pecorino \u00e0 la truffe<\/a>, <a href=\"\/sortiment\/italienischer-kaese\/pecorino-und-hartkaese.html\">Pecorino au poivre<\/a> et bien d&rsquo;autres&#8230;<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Pecorino est un fromage de brebis italien dont chaque r\u00e9gion d&rsquo;Italie a d\u00e9velopp\u00e9 sa propre version. D\u00e9j\u00e0 consomm\u00e9 par les l\u00e9gionnaires romains, il est vendu \u00e0 diff\u00e9rents stades de maturation. Certains Pecorinos b\u00e9n\u00e9ficient de l&rsquo;appellation DOP, comme le Pecorino romano, le Pecorino sardo, ou le Pecorino siciliano, et peuvent \u00eatre agr\u00e9ment\u00e9s de poivre ou de piment pour une saveur plus piquante.<\/p>\n","protected":false},"author":2,"featured_media":1398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pecorino \u2013 Fromage de brebis d&#039;Italie - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pecorino \u2013 Fromage de brebis d&#039;Italie - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le Pecorino est un fromage de brebis italien dont chaque r\u00e9gion d&#039;Italie a d\u00e9velopp\u00e9 sa propre version. D\u00e9j\u00e0 consomm\u00e9 par les l\u00e9gionnaires romains, il est vendu \u00e0 diff\u00e9rents stades de maturation. Certains Pecorinos b\u00e9n\u00e9ficient de l&#039;appellation DOP, comme le Pecorino romano, le Pecorino sardo, ou le Pecorino siciliano, et peuvent \u00eatre agr\u00e9ment\u00e9s de poivre ou de piment pour une saveur plus piquante.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2010-11-01T11:51:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/pecorino_susardo_crosta_fiorita.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"400\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Pecorino \u2013 Fromage de brebis d&rsquo;Italie\",\"datePublished\":\"2010-11-01T11:51:37+00:00\",\"dateModified\":\"2010-11-01T11:51:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/\"},\"wordCount\":469,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pecorino-fromage-de-brebis-italien\/\",\"name\":\"Pecorino \u2013 Fromage de brebis d'Italie - 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