Sicilian Provola from Basicò

The Sicilian agri-food heritage is one of the richest and most varied in the world and its products have particular organoleptic and health characteristics. These peculiarities derive mainly from the absolutely traditional and typical production method.

The flavors of these products differ from territory to territory, from province to province. The places of origin and production, often territorially very limited, give it different and absolutely unique characteristics: real gastronomic fields from which products are born thanks to a human contribution, the result of a "taste and knowledge" handed down through the generations.

Among these "gastronomic treasures", a prominent place is taken by the production of provola, which at its origins, historically proven in the municipality of Basicò, province of Messina, (territory of the Nebrodi) which then spread to the areas neighboring.

Excellent as an appetizer, it is also used as an ingredient in some typical Sicilian dishes.

INGREDIENTS: raw cow's milk, rennet and salt

Caciocavallo produced from raw cow's milk and rennet, the Sicilian Provola di Basicò owes its name to the area where the animals from which the milk is obtained graze.