Something very specific is happening in the United States, and Granarolo is at the forefront of it: Roman traditional cuisine has taken center stage. Carbonara, Cacio e Pepe, Amatriciana, and Gricia—among Italy’s most celebrated pasta classics—are no longer niche dishes, but widely replicated icons across restaurants, food blogs, and home kitchens. At the heart of this “Roman Pasta Effect” lies one essential ingredient: Pecorino Romano PDO.
According to official data from the Consorzio del Pecorino Romano, Pecorino Romano PDO sales in the U.S. have increased by over 25% in the latest production campaign, with the American market now accounting for approximately 35–40% of total exports. This is not simply commercial growth; it signals a cultural shift. U.S. consumers are actively seeking authenticity, heritage recipes, and certified ingredients that guarantee origin and quality.
