Locatelli Pecorino Romano For Bar Pizza Making - Pizza Upgrades - October 2026

If you follow any part of the pizza making (both home-baking and professional) internet on YouTube or TikTok or Instagram or even PizzaMaking Forums, you can't go far without people talking about a few cheeses that people are passionate about:  Grande mozzarella.  And Locatelli Romano.  

So, when I saw some Locatelli nestled-in the cooler next to some more familiar brands, I grabbed it.  I've bought a lot of Pecorino Romano over the years.  From Angelo Caputos.  From Jewel.  From Pete's.  From various Italian markets.  But, none of them (until now) have been Locatelli brand.

For any other pizza makers in the Chicago suburbs:  Is this new to our market?  I think it is?  I certainly haven't seen it at grocery stores until the past month.  

For now...Let's call it new (to me):  Locatelli Pecorino Romano Cheese.  I have found this stuff in two places (so far):  Jewel and Standard Market.  

Jewel sells a 4 ounce container for $9.  And, Standard Market sells a 12 ounce bag for $12.  

Here, below, are some photos of each:

Here's how Locatelli describes their Romano:

A must-have in every kitchen and the #1 imported cheese from Italy. Our award winning Pecorino Romano is aged a minimum of 9 months for a rich, nutty flavor and sharp bold taste. Available in wedges, wheels, as well as freshly grated; Locatelli Pecorino Romano is not just for pastas!

Nutty.  That's often how people describe another cheese that I've grated over pizza:  Grana Padano/a.  

There's another page where they compare their Pecorino Romano against parimgiano Reggiano:

Pecorino Romano, on the other hand, is made from 100% sheep’s milk aged for a minimum of 5 months, which is fine for grating and as a table cheese, and aged up to 9 months for a more intense flavor and excellent for grating. The difference in milk type and aging process results in a sharper, saltier, bolder flavor that stands out and brings character to even the simplest dishes.

(Emphasis, mine)

I tried this stuff and the thing that jumped out to me was SALT.   Love that.   

I salt my sauce.  That's the only thing that I add to a can of crushed tomatoes.  

And, in my Bar Pizza process, I dust the sauced dough with a grated cheese.  Sometimes parm.  Sometimes Grana Padana/o.  And sometimes Romano. 

After trying the Locatelli, I opted to NOT salt my sauce.  And, I think it worked out great. 

A few other notes about Locatelli:  Here's a close-up of the package:

It says:  Sole Importer.  The Ambriola Company, Inc.  West Caldwell, New Jersey.  

A quick search reveals the Ambriola Company site.  Here's their about page.  They're (now) owned by an Italian cheese-making company.  Gemini says they're most-well known for their authentic Provolone.   Wikipedia says they've acquired other cheeses over the years.  When, you look at the Auricchio company history page, they say they acquired Locatelli in 1997.  So, that closes the loop.

Priced at $2.26 per ounce in the container and $1.50 per ounce in the bag, it turns out that Standard Market is priced better than Jewel.  That's...surprising, isn't it?