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Provola Ragusana Stagionata

Type: string cheese.

Production area: The entire territory of the province of Ragusa and the towns of Noto, Palazzolo Acreide and Rosolini in the Syracuse area. Main lines of production technology: Species / breed: Cow;

Raw material: Whole milk, raw; Microflora: Natural; Rennet paste lamb and / or kid; Feeder system Preval: natural pastures of the Hyblean Plateau, rich in wild and also cultivated pastures in the stable integration of forages and concentrates in quantities varying from season to forage. The provola Ragusa is produced using traditional techniques. The milk coagulates in one or two milkings in a wooden tina at 34 degrees.

  • Weight Kg 1
  • Pz Kg 1

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Provola Ragusana Stagionata

Provola Ragusana Stagionata

The provola Ragusa is one of the oldest cheeses of the island. Abbot Paul Balsamo in his "Journey made in Sicily and particularly in the County of Modica", in 1080 it tells of a flourishing tradition of cheese and ricotta cheese typical of the Hyblean plateau. 

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