Talk:Pecorino romano

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Moved comment from article

Contrary to its name, Pecorino Romano cheese was first created on Sardinia. Like othger people said before, this cheese is very salty. It is used n pasta, Italian meats, and on anything else that is Italian except pastries.

-contribution by User:Greglongisland, moved here from article. Palmiro | Talk 21:42, 24 November 2005 (UTC)[reply]

Question source

The translation of the reference for the comment about the reason production of Pecorino Romano being moved to Sardinia makes no reference to the reason stated. While it may be true, the English version of the link does not mention anything about a prohibition on salting cheeses thus leading to production being moved to Sardinia. —Preceding unsigned comment added by Lawetzel (talk • contribs) 03:09, 26 December 2009 (UTC)[reply]

Painful?

Removed It is a hard cheese, and is painful to bite into. as I can only imagine this applies to people with no teeth.--JBellis 19:34, 11 December 2005 (UTC)[reply]

Birthplace of Pecorino Romano is Rome

The Production of Pecorino in Sardinia started after 1884, when in Rome the city council forbade the salting and aging of cheese inside the city limit. The pizzicaroli (sellers of cheese and sausages) decided to sue the city against this decision and, after losing the trial, moved part of production to Sardinia. alex2006 11:53, 11 May 2006 (UTC)[reply]

Please create "pecorino romano" redirect

Actually, "Pecorino romano" (small "R") should be the correct title, as that's how it's written in Italian. Thanks. 205.228.73.13 14:03, 19 February 2007 (UTC)[reply]

Speedy deletion of Image:Pecorino-romano.jpg

A tag has been placed on Image:Pecorino-romano.jpg, requesting that it be speedily deleted from Wikipedia. This has been done for the following reason:

Permission of copyright holder was denied via email

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Rennet

Does a specific type of Rennet have to be used in the making of this cheese. Best Regards. DynamoDegsy (talk) 16:42, 28 February 2012 (UTC)[reply]

Yes, the "disciplinare di produzione" dictates that the rennet must be paste rennet from lamb stomach. In Lazio, these lambs must come from the region. Alex2006 (talk) 05:32, 12 June 2013 (UTC)[reply]

Requested move 19 November 2023

The following is a closed discussion of a requested move. Please do not modify it. Subsequent comments should be made in a new section on the talk page. Editors desiring to contest the closing decision should consider a move review after discussing it on the closer's talk page. No further edits should be made to this discussion.

The result of the move request was: Moved (closed by non-admin page mover) BegbertBiggs (talk) 14:52, 27 November 2023 (UTC)[reply]

Pecorino Romano → Pecorino romano – According to the most authoritative source in Italy, Treccani (https://www.treccani.it/enciclopedia/maiuscole-negli-prontuario-etnici_%28Enciclopedia-dell%27Italiano%29/), "Gli aggettivi richiedono tutti, indistintamente, l'iniziale minuscola" (English: "Adjectives require all, without distinction, the lowercase initial"), and "romano", being an adjective of nationality (it means "from Roma"), must be written with a lowercase initial. JackkBrown (talk) 23:41, 19 November 2023 (UTC)[reply]

Support The phrase pecorino romano is Italian, not English (not even Italian fully assimilated into English), so it should be rendered pecorino romano following Italian orthography (adjectives derived from proper nouns are not capitalized). There are various sources in English that capitalize this, but they do it to every PDO product category term, and Wikipedia does not. — SMcCandlish ☏ ¢ 😼 01:06, 20 November 2023 (UTC)[reply]

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.