Sicilian cheeses: taste, tradition and local mastery
The cheesemakers of Sicily have a rich and colorful history of making cheese that dates back thousands of years. Cheese is central to their culinary heritage, and their cheese mastery has produced some of the best cheeses in the world.
If you ever find yourself in Sicily, be sure to indulge in the local cheese. This unique island offers a variety of cheeses that are unlike anything you’ll find elsewhere in Italy – or the world -, for that matter.
Each cheese has a distinct flavor and texture, due in part to the tradition of crafting them using only local ingredients. Sicilian cheesemakers take great pride in their art, and the end result is a range of cheeses that are not only tasty but also uniquely Sicilian.
So if you’re ever lucky enough to visit this beautiful island, be sure to sample as many of its delicious cheeses as you can!
Sicilian cheese, a long tradition
Imagine the taste of Italy. Now imagine the taste of Sicily. Powerful, intense, and Eye-Wateringly Delicious are some words that might come to mind. And that’s just the cheese!
Sicily is known for its incredible food, and its cheese is no exception. There are countless varieties of Sicilian cheese, each with its own unique flavor and texture. Some are soft and spreadable, while others are hard and crumbly.
What all Sicilian cheeses have in common, however, is their rich, bold flavor. Many are infused with herbs and spices like oregano and black pepper, giving them an extra kick that sets them apart from other cheeses. So if you’re looking for a taste of Italy that’s a little bit different, be sure to try some Sicilian cheese!
What makes Sicilian cheese so special? Well, a lot of things, actually.
For starters, the climate and soil in Sicily are ideal for cheese-making. The local cheesemakers have centuries of experience and expertise, which they pass down from generation to generation.
But most importantly, Sicilian cheese is characterized by its intense flavor and unique texture. The cows that provide the milk for the cheese are mostly fed on fresh grass and hay, resulting in a high-quality product that is unmatched elsewhere in the world.
So if you’re ever in Sicily (or even if you’re not), be sure to sample some of the delicious local cheeses! You won’t regret it!
Historic Sicilian cheeses: the DOP mark
When we talk about DOP (Denominazione di Origine Controllata, Protected Designation of Origin) brand products, we refer to food products that have received special recognition from the European Union.
These products meet specific standards and possess organoleptic characteristics and qualities that depend on the territory in which they were produced.
How does a product obtain the DOP mark? Well, for a product to be DOP, the stages of production, processing and eventual aging must take place in a defined geographical area.
In addition, there is also talk of “Historic Sicilian Cheeses“, or those that are produced using traditional production techniques and systems, from which a set of factors defined as “biodiversity characters” arise (many are, in fact, also “Slow Food Presidia“).
Sicilian cheeses: which are the most famous?
When you think of Sicily, what comes to mind? The sun-drenched Mediterranean island is famous for its beautiful landscapes, tasty food, and rich culture. And when it comes to food, Sicilian cheeses are some of the best in the world.
There are many different types of Sicilian cheese, each with its own unique flavor and texture. Some of the most popular include:
1. Provola dei Nebrodi. This cheeseis included in the Slow Food Presidia. It is a cheese made from raw cow’s milk, produced in the Messina area and generally in the northeastern part of the island.
2. Sicilian Pecorino. Pliny the Elder, in his Naturalis Historia, speaks of Agrigento pecorino, describing it as the best he had ever tasted. Sicilian pecorino is undoubtedly one of the most popular and widely consumed cheeses, and today it is a living testament to history and the oldest traditional techniques.
3. Ragusano. Here is another cheese with an ancient soul. It is a parallelepiped-shaped caciocavallo that bears on its rind the marks of the ropes used to hang it during aging.
4. Fresh ricotta. Ricotta? Perhaps it needs no introduction. It is undoubtedly the undisputed queen of the Sicilian table, both in the preparation of sweet and savory dishes. As the word itself indicates, “ricotta” (ri-cotta) is cooked twice, the first time during the traditional cheese-making process and the second time by adding fresh milk, in the pot, when it emerges from the cooking liquid due to the force of heat. In some areas of Sicily, fig sprigs are also added to the ricotta to increase the coagulating power of the rennet contained in the whey.
5. Salty ricotta. Salted ricotta, compared to sweet ricotta, which should be consumed immediately or within a couple of days at most, can be stored longer. Ricotta salata is a semi-hard cheese, and an ingredient in many traditional dishes, such as Pasta alla norma, which is also excellent as an appetizer in combination with cured meats and other Sicilian dop cheeses.
6. Tuma. Among the most typical products is definitely Tuma, a traditional cheese that is deeply related to Percorino. Why? Because Tuma is actually a ripening grade of pecorino, although the name is often substantiated to indicate a cheese in its own right. Commonly, the term Tuma refers to a fresh cheese that can be made from sheep’s milk, cow’s milk, or a mixture of them, without the addition of salt. Tuma should be consumed fresh!
Sicilian recipes with sicilian cheese
Sicily is a land rich in culinary heritage, so it should come as no surprise that there’s an abundance of local recipes featuring famous Sicilian cheeses. From pasta topped with creamy ricotta to traditional panelle served with salty pecorino and tart caciocavallo, you can find these cheeses in a variety of dishes.
If you’re looking to make the most of the delightfully tasty cheeses Sicily has to offer, you aren’t stuck enjoying them in just one way. There are countless delicious ways to enjoy Sicily’s local cheeses. Whether it’s a classic pasta dish, a warm sandwich, or a slice of pizza, adding Sicilian cheese is sure to take your meal up a notch.
Now let’s explore the recipes!
Savory recipes with Sicilian cheeses
One popular favorite is pasta alla norma, a classic dish that’s brimming with flavor. This hearty meal combines fried eggplant, spicy tomato sauce, and salty ricotta to create an unforgettable combination of textures and flavors.
If you crave something savory but slightly lighter, arancini – fried risotto balls stuffed with cheese – are the perfect snack. You could even try making an all-time favorite Sicilian treat. These balls of rice are then filled with cheese and other delicious ingredients before being rolled in bread crumbs and deep fried.
And then, Sicilian cheeses are also great for grilling. Slice them up and give them a few minutes on the grill for an interesting new taste sensation – one that is sure to become a favorite! One of the easiest dishes to make with cheese is precisely grilled tuma. A real treat, to be enjoyed with friends.
Anelletti al forno (baked anelletti), a typical Sicilian dish from Palermo, is also prepared by adding tasty caciocavallo cheese to the rich sauce of minced meat, peas and sauce! Like all traditional recipes, there are different versions that vary from area to area and even from family to family: some people add diced eggplant or hard-boiled eggs.
And how can we not mention Sfincione, a tall, soft flatbread topped with a tomato sauce, onions, dried oregano, anchovies in oil, breadcrumbs and-guess what-Caciocavallo cheese! Without a doubt, one of the most beloved street food dishes of Sicilian gastronomy, so tasty and fragrant that it will win you over at the first bite.
There is also a local variant of Palermo’s famous sfincione: Sfincione bagherese. It is a kind of tall, soft flatbread that is stuffed with white onions, toasted bread crumbs mixed with caciocavallo cheese, fresh ricotta cheese covered with tuma (traditional Sicilian cheese). Unlike its Palermo namesake, sfincione bagherese is without tomatoes. A true delicacy, to be tried at least once in a lifetime!
Pasta ‘ncasciata or incaciata, like anelletti, is also prepared in the oven and boasts Sicilian caciocavallo cheese among its ingredients. A dish made famous by Commissioner Montalbano and Camilleri. Baked macaroni is stuffed with fried eggplant, meat sauce and caciocavallo cheese, to which hard-boiled eggs or prosciutto are also added to make it even richer.
Sweet recipes with Sicilian cheeses
And speaking of sweets, well, how can we not mention the Sfinci di San Giuseppe? Sfinci are fluffy choux pastry pancakes decorated with a delicious ricotta cream and chocolate chips. But the undisputed king and queen of Sicilian desserts, made with the tasty Sicilian sweet ricotta, are the cannolo and cassata, known all over the world as symbols of the Sicilian pastry tradition.
The best part? You don’t have to be an experienced chef to make these dishes; even beginners can whip up a delicious meal using traditional Sicilian recipes!
So, the next time you are looking for a unique cheese to enhance your table, why not explore the cheeses of Sicily? With their depth of flavor, and connection to local tradition, you won’t be disappointed. And, while you are there, be sure to taste some of the amazing Sicilian cuisine – it will transport you to the sunny shores of this beautiful island!
