Who wanted to distinguish immediately its own cheese for the particular outside appearance, besides its inside features, put on the surface some ground black pepper and spread it on the rind, through a manual massage together with extra virgin oil. To these reasons is due the birth of the "Nero di Sicilia", an half-seasoned pecorino (with a 4 months seasoning ), with a fine, wrinkled rind and a straw-yellow, lightly amber-coloured, compact, soft and rather crumbly dough. The above described procedure makes this product very pleasant, due to the complexity of its mildness, because, as it's used to say in Sicily, it's also able to preserve all its "male features", typical of the marked pecorino flavour.