restaurantTraditional recipe
Pecorino di Pienza con Miele
EasyschedulePrep: 5 minutilocal_fire_departmentCook: 0 minutigroup4 persone
Pecorino di Pienza is one of Tuscany's most celebrated cheeses, produced from the milk of sheep grazing among the clay hills of the Crete Senesi. Served with chestnut honey and walnuts, it becomes a sublime appetizer or dessert course.
Pienza, the "ideal city" of the Renaissance, is the capital of Tuscan pecorino.
Preparation
- 1
Cut the Pecorino di Pienza into slices or cubes.
- 2
Arrange on a cutting board with shelled walnuts.
- 3
Slice the pears into thin wedges if using.
- 4
Drizzle with chestnut honey.
- 5
Serve with Tuscan bread and a glass of Brunello.
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Chef's Tips
Semi-aged pecorino (3-4 months) is best for this pairing. Chestnut honey, with its subtle bitter notes, perfectly balances the sweetness of the cheese.