By STACEY ADAMS-ZIER, For The Capital
By STACEY ADAMS-ZIER, For The Capital
Capital Gazette Communications
Published
06/17/09
Formaggio is the Italian word for cheese, but Romans often refer to their cheese as cacio, an ancient term rarely used anywhere else but in Rome.
Courtesy photo
Truly the most popular cheese produced in Italy’s Lazio region is pecorino romano, a salty, hard cheese made exclusively with sheep’s milk between the months of October and July and ripened in ancient natural tufa caves dating back to Etruscan-Roman times.
Everywhere around the city, cheese shops are tucked away in alleys or under tented mercato, like the Campo dei Fiori, selling the rustic cheeses of the Lazio region of Italy.
One shop in particular, Micocci-Caca dei Lattini, on the northwest side of Piazza Sallustio, is probably the best place in Rome to discover Italian curds and whey. Best to brush up on your cheese knowledge and Italian language before arriving at this cheesemonger, as the proprietors aren't...
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