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I Buonatavola Sini Srl

Nepi · Province of Viterbo · Lazio

Pecorino Romano DOP

I Buonatavola Sini Srl operates in Nepi, at the northern edge of Pecorino Romano DOP's vast production zone spanning 783 municipalities across Lazio, Sardinia, and beyond. The company crafts this iconic hard sheep's-milk cheese according to strict seasonal protocols: production runs from October through July, with wheels matured a minimum of five months—extended to eight for the grating form prized by home cooks and chefs. Each batch reflects centuries of cheesemaking discipline in one of Italy's most regulated dairy territories.

GuidesPecorino Romano vs Toscano vs Sardo: Three Cheeses, One Misleading Name →

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What it makes

DOP

Pecorino Romano

A hard cooked sheep's-milk cheese matured at least 5 months (8 for grating), produced between October and July in Sardinia, Lazio and the province of Grosseto.

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