Provola of the Sicani Mountains or "Caciotta"
Product included in the national list of traditional agri-food products (PAT)
PAT type: Cheeses
Production area: Areal municipalities of the Sicani Mountains straddling the provinces of Palermo and Agrigento.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Areal municipalities of the Sicani Mountains straddling the provinces of Palermo and Agrigento.
Brief description of the product: Spun curd cheese obtained from raw cow's milk, with the traditional pear shape, which is eaten fresh a few days after production.
It weighs about 900-1000 grams.
Description of the processing and maturing methods: It is produced with traditional techniques, the milk coagulates in a vat at 34-37 ° C and with lamb or kid rennet. After cooking, the curd is left to purge and then acidify for about 24 hours. It is then spun and worked manually to obtain the typical pear shape. Salting takes place in saturated brine for a variable time from 4 to 6 hours. The product, tied at one end, is placed in a cool and ventilated place.
Specific materials and equipment used for preparation and conditioning: Traditionally, wooden equipment such as the kneecap, wooden vat, etc. were used. Today it is produced in dairies compliant with Presidential Decree 54/97 that use stainless steel equipment.
Description of the processing, storage and maturing rooms: These are premises suitable from the hygienic-sanitary point of view for the transformation of dairy products.
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: Provola has always been produced in the territory of the Sicani Mountains, and even today, despite the use of modern equipment, it is obtained respecting traditional techniques.
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"
