Pecorino is produced in the Offida wine region in the province of Marche (pronounced Mar-Kay) which is located on the eastern side of central Italy. Marche's winemaking heritage spans thousands of years and has been influenced, among others, by the Etruscans, Romans and Lombards. The Marche has a number of terroirs which are very well suited to the cultivation of vines, particularly among the rolling coastal hills such as those that surround the port of Ancona. 

Pecorino was a rather maligned varietal hovering on the brink of extinction before it became of interest to a small handful of young winemakers who decided that, despite its reputation for unpalatable astringency, to coax something truly delicious from this varietal. 

Pecorino pairs well with fish and shellfish and with chicken, pork and veal dishes with such medium acidity sauces as tomato, goat cheese, pecorino cheese and wine. 

Cheeses that go well with Pecorino include herbed Boursin, Bucheron, Dry Jack, Gouda, Havarti, Mahon, Neufchatel, Parmigiano-Reggiano, Pecorino, Pave Affinois and Raclette.