Ainuzzi
Product included in the national list of traditional agri-food products (PAT)
PAT type: Cheeses
Production area: Municipalities of Cammarata and San Giovanni Gemini (AG).
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipalities of Cammarata and San Giovanni Gemini (AG).
Brief description of the product: Small stretched curd cheeses, made from cow's milk, in the shape of deer, fallow deer or goats, with a thin straw yellow rind, the texture is soft and compact, the flavor is delicate. They can reach the weight of 100-200 gr.
Description of the processing and maturing methods:The milk from the evening milking is filtered and stored until the next morning. Bred to a temperature of 37 ° C, freshly milked milk is added. After coagulation, by adding lamb rennet, the product obtained is broken with the "patella" in order to obtain a grainy appearance (during this operation water is added at a temperature of 65/70 ° C). Left to rest for about 10 minutes, the curd precipitates on the bottom of the container and the whey emerges. After a period of further rest and after the temperature has dropped to around 30 ° C, the curd is extracted, placed on a special table and covered with a linen or cotton cloth for about a day. During this phase the pasta loses the residual whey and the acidification process begins. The pasta is then cut into strips and placed in a container. The process of shaping the ainuzzi now begins. In fact, once the strips are taken, they begin to work by adding hot water until the desired shape is obtained, after which they are immediately immersed in cold water and then in saturated brine. Once released from the brine, the ainuzzi are again immersed in cold water and then left to dry in special well-ventilated rooms.
Specific materials and equipment used for preparation and conditioning: In addition to the normal cheese making tools, the "patella", a particular stick with a rounded head, is used.
Description of the processing, conservation and maturing rooms: Local dairies.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: In ancient times, on the occasion of the feast of Corpus Domini, all the Confraternities wore their patron saint, on the various decorated with wooden lists on which the "ainuzzi" were attached. The "ainuzzi" after the sacred celebrations were distributed among the devotees and the poor.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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