Pecorino Toscano PDO sticks


  • 200 g of fresh Pecorino Toscano PDO
  • 1 egg
  • Breadcrumbs
  • Flour
  • Oil for frying


Cut the fresh Pecorino Toscano into square strips about 10 cm long. Cover the strips with the flour, then with the beaten egg, and complete with a breadcrumbs coat.

For an extra crispy breading, coat the sticks again with the beaten egg and the breadcrumbs: this is important to stop the Pecorino from escaping while cooking.

Heat the oil for frying to 170 °C. When the oil is hot, fry the sticks until they become golden brown (2-3 minutes). Drain, and put them on a plate covered with kitchen paper.

Serve the hot Pecorino Toscano PDO sticks with your favorite sauces.

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