Pecorino romano : les transformations d’un produit d’origine protégée au cours des xixe et xxe siècles
Although its name refers to the Roman countryside, the region of Lazio from which it comes, Pecorino romano –the most exported Italian cheese until the late 20th century– is currently produced mainly in Sardinia, while that produced in Lazio is increasingly marginal and risks disappearing from the m...
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| Format: | Article |
| Language: | English |
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UMR 5136- France, Amériques, Espagne – Sociétés, Pouvoirs, Acteurs (FRAMESPA)
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| Series: | Les Cahiers de Framespa |
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| Online Access: | https://journals.openedition.org/framespa/9697 |