You may observe cheese on every Italian menu item, but do you know the difference between Parmigiano and Pecorino, or why ricotta is found in so many dishes? This guide will assist you in understanding the types of cheese and what you can expect when ordering from Trattoria Il Panino.
Fresh and Aged Italian Cheeses
All Italian cheeses fall under two categories.
- Fresh Cheeses: Like mozzarella, ricotta, and burrata, these cheeses were never aged. As a result, they have high water content, mellow flavors, and soft textures. These cheeses are intended to be consumed as soon as possible after production to experience their delicate, milky taste.
- Aged Cheeses: Unlike fresh cheeses, aged cheeses like Parmigiano Reggiano and Pecorino Romano are created by aging the cheese for extended periods of time, typically months or years, giving them a strong, crumbly texture and significantly more intense flavors. Parmigiano is typically aged at least 12 months, and some wheels can be aged 24 months or longer. The longer the cheese is aged, the sharper and more complex the flavor becomes.
How Is Cheese Used in Italian Cooking (Appetizers vs Pasta)
There are distinct ways Italian chefs use cheese in their cooking, depending on whether the cheese is fresh or aged.
- Using Fresh Cheeses in Appetizers: Due to their fresh nature, cheeses like burrata and fresh mozzarella shine in appetizer dishes, since they are intended to be consumed alone or lightly cooked, such as in our Mozzarella Caprese which features imported bufala mozzarella.
- Using Aged Cheeses in Pasta Dishes: Similar to using Parmigiano Reggiano in cacio e pepe or carbonara, Parmigiano Reggiano is grated over hot pasta, allowing it to melt slightly, creating a rich, nutty and savory depth to the dish. Pecorino Romano, similar to Parmigiano Reggiano, is another grated cheese that is commonly used over pasta, particularly in Roman classics.
Why Does Cheese Matter?
Cheese is not randomly selected when preparing a dish; rather, it is deliberately chosen to complement the other ingredients in the dish.
- Why Use Buffalo Mozzarella: The buffalo mozzarella used on a pizza provides a mildest, most flexible base that does not compete with the flavors of the tomato sauce and toppings.
- Why Use Ricotta: The creamy texture and mild flavor of ricotta provide the perfect contrast to the bold flavors present in pasta fillings.
- Why Use Burrata: The liquid cream center of burrata elevates the quality of any dish. When you see homemade mozzarella on our menu, you are assured you are receiving freshly made cheese using traditional methods.
Frequently Asked Questions
What is the Difference Between Pecorino and Parmesan?
Both Parmigiano-Reggiano and Pecorino Romano are aged, hard Italian cheeses designed for grating. However, there are significant differences between the two cheeses. Parmigiano-Reggiano is made from cow’s milk, resulting in a rich, nutty, and buttery flavor. Pecorino Romano is made from sheep’s milk (pecora means sheep in Italian), providing a sharp, salty flavor. Pecorino is preferred in dishes requiring a more pronounced, salty element.
Why is Ricotta So Commonly Used?
Due to ricotta’s versatility, ricotta is a staple in many Italian kitchens. Ricotta is made from whey (the liquid leftover from producing other cheeses), providing a mild flavor that will not dominate the flavors of the other ingredients. Ricotta is effective in sweet applications, such as cannoli, as well as savory applications, including lasagna. Additionally, due to its creamy texture, ricotta provides richness without being overly dense, explaining why you will find it in all forms of our Mom’s Meatballs & Ricotta, as well as pasta filling.
To try authentic Italian cheeses, prepared traditionally, make a reservation today at Trattoria il Panino and learn why we are Boston’s Original Trattoria.