I may have pulled up lame during the relay race at work today due to tearing my hamstring, but there will be more images from Italy! Reduced mobility will keep me in the house more and with less to distract me, such as those great long runs, my time will be spent on photo editing and music!
Both will be the better of it, I hope.
Pecorino de Pienza
Pienza is also the city of cacio, which means cheese! The Pecorino of Pienza is a tasty cheese made from sheep’s milk, renowned worldwide and delicious, which can go from a delicate flavor to a decisive one based on how aged it is.
The town streets are full of small charming shops selling a large quantity of various types of pecorino, from fresh to aged pecorico, that you can taste together with a number of other typical local products, such as fine wines, spices, pici (handmade pasta) and so on. We recommend stopping and tasting! Best of both worlds is mixing the pici with the cheese in the famous dish: pici con cacio e pepe.
Cheese shops are on just about every street and alley, and can be tasted in the great restaurants. Our choice of restaurant was La Buca di Enea on Via della Buca; this small restaurant was phenomenal with excellent food (great cheese), a friendly proprietor, who was nice enough to offer us a free digestif at the end of our meal.