Caciocavallo from Ragusa explained

Caciocavallo from Ragusa explained

We use it into our Anelletti alla Palermitana and on top of typical Sfincione (the Sicilian pizza): the Caciocavallo cheese from Ragusa – aka “Ragusano” – is a must in our Cucina Siciliana! Check our menu here Chef Enzo Oliveri (pictured here) purchases this cheese because of its unique taste and flavour: as its Consortium explains on its website, […]

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