Seasoned Cream, 'Nduja, Pecorino Romano, Mint Oil | Chef Jacob Mendros of Prima

Crushed Tomatoes, Garlic, Pecorino Romano, Seasoned Breadcrumbs, Oregano | Chef CJ Volk of CJ&D’s Trenton Tomato Pies

Mushroom Sugo, Pecorino Romano, Parmigiano Reggiano, Aged Balsamic Vinegar | Chef Emily Chellew of Cry Baby Pasta

Tomato Leaf Pesto, Pickled Tomatoes, Pickled Celery, Arugula, Pecorino Romano, Olive Oil | Chefs Sarah Heard and Nathan Lemley of Foreign & Domestic

Mozzarella, Radicchio, Parmesan Cream, Pistachios, Pecorino Romano | Chef Brooks Wilson of Bufalina Pizza

Cacio e Pepe Dip, Pasta Chips, Pecorino Romano PDO | Chefs Thomas McNaughton and Ryan Pollnow of Flour + Water Hospitality

Heirloom Tomatoes, Guanciale, Chanterelle Mushrooms, Basil, Pecorino Romano PDO | Chef Stuart Brioza of State Bird Provisions

Curried Corn, Pickled Mushroom, Duck Fat Breadcrumbs, Radish, Pecorino Romano PDO | Chef Tevon Johnson of Roots Southern Table

Mushroom Broth, Braised Mushrooms, Pecorino Romano PDO, Olive Oil | Chef Matthew Schaler of Birdie G’s

Pecan Butter, Pecorino Romano PDO, Brown Butter, Black Pepper Honey | Chef David Uygur of Lucia

Guanciale Ragù, Crema di Pecorino Romano PDO, Extra Virgin Olive Oil | Chef Stefano Secchi of Rezdôra

Trumpet Mushrooms, Truffle, Pecorino Romano, Chives | Chef Danny Grant of Maple & Ash

Chile, Pecorino Romano PDO, Parsley | Chef Craig Tragni of Jon & Vinny’s

Tomato Sauce, Egg Sauce, Black Pepper, Crispy Prosciutto, Pecorino Romano PDO | Chef Giorgio Rapicavoli of Luca Osteria

Rosemary Butter Sauce, Pecorino Romano PDO Fonduta, Toasted Almonds | Chef Tony Susi of Bar Enza

Pecorino Romano Broth, Poached Pear, Pine Nuts, Arugula, Black Pepper | Chef Michael Lombardi of SRV

Lamb Sausage Sugo, Lemon Zest, Pecorino Romano | Missy Robbins of Lilia