Product included in the national list of traditional agri-food products (PAT)
PAT type: Cheeses
Production area: Monti Sicani, Cammarata, S. Giovanni Gemini.
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Monti Sicani, Cammarata, S. Giovanni Gemini.
Brief description of the product: Pear-shaped stretched curd cheese.
Description of the processing and maturing methods: The milk brought to a temperature of 37 ° C is coagulated by adding lamb rennet for about 60 minutes. After which the curd is broken until it takes on a grainy appearance. During breaking, water is added at a temperature of about 80 ° C. Left to rest for about 10 minutes, the curd precipitates on the bottom of the vat, thus making the whey emerge. The curd that remained in the vat is pulled out manually and left to rest for an average period of 24 hours, from this moment the natural acidification process begins. Subsequently, with the addition of hot water, spinning begins and is worked until a well-amalgamated mass is obtained. Once squeezed, in order to release the serum, it is cut into pieces of the desired size. Each piece will be processed until a pear shape is obtained and immersed in saturated brine for a period depending on the size. Once the caciotta is obtained, it is tied at one end and placed astride a wooden beam in cool and ventilated rooms.
Specific materials and equipment used for preparation and conditioning:
Traditionally, wooden equipment such as the patella, wooden vat, etc. were used.
Today it is produced in dairies adapted to the DPR 54/97 that use stainless steel equipment.
Description of the processing, storage and maturing rooms: Suitable company structures created in application of the restrictive sanitation regulations 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
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