A stretched-curd (pasta filata) cow's-milk cheese from the Ragusa and Syracuse provinces of south-eastern Sicily, shaped into large oblong blocks and tied to age. Young it is pale, springy and mild; well aged it becomes firm, amber and sharp, with a savory pungency that grows the longer it hangs. It is the great cooking and grating cheese of the Sicilian south-east.
Where it comes from
An ancient Sicilian caciocavallo-type cheese, documented in the island's south-east for centuries and granted Protected Designation of Origin (PDO) status.
In the kitchen
Grated over baked pasta and stuffings, melted into dishes, and eaten in slices when young.
Nutrition (per 100g)
~380kcalCal
~26.0gProtein
~30.0gFat
~2.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
