A gem of Sicilian gastronomy, Ragusano Dop is one of the oldest Sicilian cheeses . Rich in history , with noteworthy nutritional values and different ages, it is excellent on its own but delicious in numerous Sicilian recipes which, with the cheese, acquire an edge. Want to know him?
History of Ragusano Dop cheese
Ragusano, as it is easy to deduce, is produced between the provinces of Ragusa and Syracuse . Perhaps not everyone knows it, but in ancient times it was called " caciocavallo " as it was hung astride beams or poles during maturation .
The Ragusans call it “ scaluni ” because its shape resembles a step on a ladder. Notes of the product in Sicilian history are recorded starting from 1500: they appear in a document by the Italian historian Carmelo Trasselli.
The characteristics and nutritional values
It is a stretched curd cheese whose shape resembles that of a parallelepiped. Its color is a golden yellow. It bears the brand of the dairy of origin and the brand of quality certification on the surface. It has a smooth and thin crust, while the paste is white and compact, tending towards straw yellow.
It is produced with whole raw cow's milk during late autumn, winter and spring - between November and May, specifically - or when green fodder is abundant. Characterized by a pleasant and easily recognizable aroma, it has a sweet and delicate taste , but not that little tasty, on the contrary. At the end of the seasoning it becomes even tastier and tends towards spiciness . As for its nutritional values , the product contains about 375 calories per 100 grams of weight; just over 30 g of fat and 28.4 g of protein.
Ragusano dop, the seasoning
The seasoning takes place in the " maiazzè " or rooms - usually underground - which have in common humidity and ventilation in which there are between 14° and 16° degrees. To obtain the DOP mark , the cheese must mature for at least 3 months. From 6 onwards, however, the seasoned caciocavallo .
Ragusano dop, recipes with cheese
There are many recipes with caciocavallo from Ragusa and they all deserve to be tasted. One of the most popular dishes is caciocavallo all'argentiera. The caciocavallo alla pizzaiola and the fried one are also excellent.
The fresh ragusano , or rather the young one - can be used inside the filling of fresh pasta such as tortelli. It is delicious in Palermo-style spitini. One of the most famous recipes remains, however, the pasta 'ncasciata. However, it is appreciated in baked first courses and as a filling for meat or vegetable rolls.
How to taste it
It is advisable to take it out of the refrigerator about an hour before serving. If slightly aged, it is suitable to taste as a table cheese . Ragusano DOP aged for more than 12 months is commonly used as a grating cheese . It goes perfectly with typical Sicilian wines . When it is aged above all reds such as Nero d'Avola , Merlot and Syrah .
Sale and price
If you are in the area, there are no difficulties in buying cheese from local producers . Otherwise you can opt for online sales , such as on Sicilyaddict for example, where you could take the opportunity to place a substantial order of typical Sicilian products at an affordable price and have it delivered to your home. Convenient, right?
