Caciu all'argintera
Technical Information

Caciu all'argintera

caciu-enlargintera

Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Products of Gastronomy

Production area: All of Sicily

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: All of Sicily.

Brief description of the product: Cheese, usually caciocavallo, cut into slices fried in olive oil.

Description of the processing, conservation and maturing methods: Ingredients: Caciocavallo or other fresh cheese, garlic clove, olive oil, vinegar, pepper, oregano.

Preparation: In a large pan, heat the oil over high heat with the clove of garlic, then place the caciocavallo cut into one centimeter slices. Turn the cheese slices over after a few moments, sprinkle them with pepper and oregano and sprinkle them with a sprinkle of vinegar. Let it evaporate and serve very hot.

Specific materials and equipment used for preparation and conditioning: No specific equipment.

Description of the processing, storage and maturing rooms: Gastronomy workshops and domestic environments.

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: Some scholars maintain that this singular use of cooking cheese was introduced in Sicily during the Byzantine domination; others believe that it derives from the craft of its inventor, (a silversmith from Palermo) who concealed the poverty of his table with tantalizing scents, in an attempt to deny that "the economic possibilities of the family next door are measured by the smells of the kitchen".

Source Pat Cards: Sicily Region 

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

Note: The population of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, and the first information has been entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"

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