Made with pecorino romano for its slight sharpness, these moreish biscuits are perfect with bittersweet aperitivi
One of the more enjoyable things I’ve seen lately was a man splitting a wheel of pecorino romano. The tom-tom drum-sized round of sheep’s milk cheese, distinct in its black, waxed rind, was behind the glass cheese and cured meat counter at my local bakery, Passi; a warm, yeasty place below our flat I find hard not to enter, and even harder to leave.
To “aprire la forma” (or open it),...
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