The Italian tradition of eating pecorino & fava around Easter dates all the way back to ancient Rome, when families would go on afternoon picnics to celebrate the beginning of Spring.
Fava beans are traditionally harvested on the first days of May, and pecorino cheese travels very well and was very common even in ancient times, so naturally these two foods were easily incorporated into the tradition.
The fava beans have a subtly sweet and slightly grassy flavor, while the pecorino cheese is notoriously sharp, tangy and salty. On their own, the pecorino cheese can easily overpower the fava. Luckily, the Romans came up with a wonderful solution: wine.
The combination of sweet and tangy therefore makes them a perfect pairing for a stronger, sweeter white wine. The sweetness of the wine will go well with the already sweet fava beans and be an excellent contrast to the sharp tang of the pecorino cheese.
