Made with sheep's milk in the regions of Lazio and Sardinia and in the province of Grosseto, in Toscana. Maturing is 5 months, 8 for grating cheese, and can take place in controlled temperature and humidity cells or in caves. The crust is very thin or non-existent, unctuous and of ivory or pale straw color. The pasta is hard, compact and white or ivory. It can have a very fine, dense and regularly distributed hole.
