The limestone walls of the Supramonte above the Oliena vineyards, in Sardinia

Sardinian pecorino · Fiore, Milan

Sardinian pecorino and the island’s cheeses

The Supramonte above the Oliena vineyards (a landscape). Photo Gianni Careddu, CC BY-SA 4.0, Wikimedia Commons

Pecorino is the land of the shepherds on the plate. At Fiore you find it roasted with honey, sliced with bottarga and marjoram, in the assorted Sardinian cheeses on guttiau bread, and inside the pasta: malloreddus and culurgiones.

Below are the dishes and a few stories, with the source: Pecorino Sardo and Fiore Sardo are two different cheeses, both with a European designation.

The cured-meat counter with Sardinian pecorino

Sardinian pecorino, a wedge and some slices

At Fiore

What you will find with us

On the menu

Pecorino arrosto con prosciutto sardo e pane carasauRoast pecorino with Sardinian ham and carasau bread
Pecorino sardo a fettine con bottarga e maggioranaSliced Sardinian pecorino with bottarga and marjoram
Formaggi sardi assortiti sul pane guttiau con mieleAssorted Sardinian cheeses on guttiau bread with honey
Pecorino sardo arrosto al mieleRoast Sardinian pecorino with honey
Malloreddus con salsiccia sarda, pomodorini e pecorinoMalloreddus with Sardinian sausage, cherry tomatoes and pecorino
Culurgiones con pomodorini e pecorino o alla bottargaCulurgiones with cherry tomatoes and pecorino, or with bottarga
Culurgiones al pomodoro con pecorinoCulurgiones with tomato and pecorino

Prices are on the menu at the restaurant.

One cheese, many ways

Roasted, with honey, it is a warm starter. Sliced, with bottarga, it is all clear flavours. On guttiau with honey it sits among the assorted Sardinian cheeses.

Dolce or maturo, what changes

Pecorino Sardo comes as Dolce, sold between 20 and 60 days, or Maturo, after at least two months of ageing. Not all pecorino made in Sardinia is Pecorino Sardo PDO, though: the consortium warns to tell it apart from the island’s other sheep cheeses.

Did you know

Stories and facts, with the source

Pecorino Sardo PDO

In Sardinian: casu o caxu (formaggio); berbeghe (pecora)

A Sardinian cheese with PDO status, in the Dolce and Maturo types.

You can recognise it by the “PS DOP” stamp on the wheel and by the mark arranged in rays on the label. Source: pecorinosardo.it
The Dolce is sold at 20 to 60 days; the Maturo only after at least 2 months of ageing. Source: pecorinosardo.it
Not every pecorino made in Sardinia is Pecorino Sardo PDO: the consortium advises telling it apart from the island's other sheep cheeses too. Source: pecorinosardo.it
It has been a Denomination of Origin since 1991 and a European PDO since 1996. Source: sardegnaagricoltura.it

Fiore Sardo PDO

A Sardinian cheese named after the flower carved into its wooden moulds, then dried and smoked on a cane rack near the fire.

The name comes from the flower carved into the bottom of the wooden moulds: it marked every wheel. Source: sardegnaagricoltura.it
The moulds were called pischeddas, and the flower, similar to an asphodel, served as the shepherd's signature. Source: fondazioneslowfood.com
It is dried and smoked for about two weeks on a cane rack near the fire, sa cannizza. Source: fondazioneslowfood.com

Frequently asked questions

What people ask us.

What is Pecorino Sardo PDO?

It is a sheep cheese with a protected designation of origin: European PDO since 1996. To know which cheese is on today, ask the staff.

What is the difference between Pecorino Sardo and Fiore Sardo?

They are two different cheeses, both with a designation of origin. Fiore Sardo is dried and smoked for about two weeks on a cane rack, sa cannizza.

Which dishes have pecorino?

Roast pecorino with Sardinian ham and carasau, roast Sardinian pecorino with honey, sliced with bottarga and marjoram, Sardinian cheeses on guttiau, malloreddus and culurgiones.

Where can I see the prices?

Prices are not on the website: you will find them on the menu at the restaurant.

How do I book?

On WhatsApp at +39 347 698 8655 (you can write in English) or by phone on +39 02 4895 5382. We are at Via Savona 59, in Milan’s Tortona district.

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