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Madonie Provola - 'Caciocavallo'

Madonie Provola - 'Caciocavallo'
PAT - Traditional Agri-Foodstuffs


A little more squashed and bellied than its cousin (Nebrodi provola), it is produced in one of the richest Italian areas in biodiversity: Madonie. A mountain area next to the sea: from its summits, the panorama ranges from Etna to Nebrodi chain and the Aeolian Islands.
A characteristic pulled-curd cheese made with cow's milk, it looks like a bellied flask and has a straw yellow smooth and thin rind. Many cheese-makers still produce it in a traditional way. The raw and whole milk is heated in the traditional wooden vat at a temperature of 37-38°C and is mixed with sheep's rennet. Once achieved the desired density, the curd is broken into hazelnut-size grains and is left settling for some time, pouring hot water or whey. Afterwards, the product is put on a wooden table to dry and is cut into thin slices that are put into the vat and wet with water at 85°C. At this point, the curd is stretched again by hand and with the help of a stick. After achieving a good elasticity, small pears are made (the classical provola is round, with a very short "neck"): they are tied up in pairs and hung astride a pole. This provola has been named after this practice. The cheese matures for at least 10, 15 days in cool and airy places. There is also a slightly smoked version of this cheese.

Further information

The Producers
  Azienda Agricola Mantegna
Agricultural Holdings - Gangi (PA)

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