Pecorino Romano Pecorino Romano Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made out of sheep's milk (the Italian word "pecora", from which the name derives, means sheep). Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. Most of its production occurs in Sardinia. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy.
Carlin Romano Carlin Romano Carlin Romano is an American writer and educator. Romano is a critic-at-large for "The Chronicle of Higher Education." He teaches at Ursinus College and the University of Pennsylvania's Annenberg School for Communication part-time. Romano was a writer for the Philadelphia Inquirer for many years. He teaches at Ursinus College and the University of Pennsylvania's Annenberg School for Communication. He previously taught philosophy at Bennington College. In 1981, Romano reviewed books about philosophers for "The Village Voice Literary Supplement" and one book for "The New Yorker". His writing has appeared in "The Wall Street Journal", "The Nation", The Weekly