I just got back from a vacation in Tuscany and I need to reproduce a
pasta dish I had at a little resturant there. The pasta was Fiocchi
(little purses) filled with a pear and cheese puree and topped with a
cheesy walnut sauce. I asked the waitress (In my limited Italian)
what the cheese was, and she stated that it was Pecorino (though I
doubt I can get the milder Toscano version here in the U.S., so a good
substitute may be needed).