Cheeses

Pecorino siciliano may not be as famed as the sardo, toscano and romano, but this sheep’s milk cheese is delicious nonetheless. It can be eaten the day after it is made, when it is fresh, creamy and called tuma. As it ages, it becomes harder and stronger, until it can be grated. In the inland province of Enna, pecorino is made with the addition of whole black peppercorns and saffron, and is called piacentinu or piacintinu. Ricotta is made throughout the region, as a by-product of pecorino production. It comes fresh, as ricotta salata al sole (dried in the sun) and ricotta salata al forno (dried in the oven). Fresh ricotta is the mainstay of Sicilian desserts. Canestrato is a semi-cooked cow’s and sheep’s milk cheese, which is pressed by hand into a canestro (basket) to drain and assume a basket shape; it is eaten both fresh and matured. Caciocavallo is also made on the island.