"I'm a little obsessed with pecorino Romano because my family is from Sicily and this is what we've always used," Mirabile says. "I really don't care for any of the American produced Romano, they are just not as sharp and fragrant. Also if you're going to use a parmigiano, it must be from Parma, Italy and an authentic Parmigiano Reggiano."
"The rule that Jasper Mirabile Jr. wants you to keep in mind whether you're using pecorino Romano or Parmigiano Reggiano is that you should look for Italian imported products."
"Pecorino Romano is a hard sheep's milk cheese with a gamey tang and salty taste while Parmigiano Reggiano is a hard cow's milk cheese that's salty, nutty, and more well-known stateside."
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