Intense tomato sauce with the addition of ricotta and Pecorino Romano D.O.P. Ideal for seasoning pasta dishes. Curiosity: Sauce prepared with only Italian tomatoes and the addition of two typical cheeses, ricotta and pecorino. Ricotta is a cheese already produced since the times of the Egyptians and Sumerians, and was also widely used in the Greek and Roman eras until the Middle Ages, when it seems to temporarily disappear. According to Christian myths, it was reintroduced by Saint Francis at the end of the 12th century, teaching its production to shepherds. Pecorino Romano is a cheese with millennia-old origins. As early as 48 B.C., Virgil, describing its nutritional properties, recounted that every Roman soldier had to consume 27 grams per day. Thanks to its nutritional properties and ease of transport and preservation, its transformation technique spread over the centuries in Tuscany and Sardinia.