Parmigiano Reggiano seems to be the cheese of choice for grating over pasta, salads, etc. I much prefer the tanginess of Pecorino Romano instead, especially over pasta. Parmigiano has kind of a nutty flavor that I enjoy, but seems to get lost on my palate. I find Romano's flavor and aroma stronger and more pungent allowing me to savor it throughout most of my meal.
What are the general rules of cooking/grating for both? Are there general rules at all besides just choosing which cheese you prefer? In other words, how are these cheeses usually paired with foods? I'm looking for information similar to that of how wines compliment certain foods.