Crumblier

Confectioners’ sugar results in a fine, melt-in-your-mouth texture, while caster or granulated sugar produces a crumblier pastry.

Fresh Pecorino Toscano, aged for a minimum of 20 days, is semi-soft and smooth with a pleasant spring; the mature, stagionato version, aged at least 120 days, turns firmer and crumblier, but still melts rich and creamy on the tongue.

Our cheeses tend to be crumblier and have a more powerful flavor, which can be an acquired taste if you’re used to the relatively mild varieties that are typical over here.