A young, fresh Sicilian sheep's-milk cheese — literally 'first salt' — eaten only days after it is made and lightly salted. It is soft, white and springy with a clean, milky, mild flavour and a gentle lactic tang, sometimes studded with whole black peppercorns. Caught at this earliest stage, it is the fresh counterpart to the long-aged pecorino it would otherwise become.
Where it comes from
A traditional fresh stage of Sicilian sheep's-milk cheese, eaten across the island before the curd is aged into pecorino.
In the kitchen
Eaten fresh in slices or salads, baked into savory tarts, or used as a mild fresh filling.
Nutrition (per 100g)
~290kcalCal
~19.0gProtein
~23.0gFat
~2.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
