Food Tour: discover the best places where to taste the finest local food & wine
Multi-sensory experience discovering the processing of cheeses from the "cinisara cow" (Slow Food presidium).
Caciocavallo palermitano, fresh caciotta and ricotta are made from the milk of the cinisara cow. And it is precisely the caciocavallo palermitano that manages to make the most of the extraordinary peculiarities of this milk, scarce in quantity, but very fat and rich in aromas due to the forage essences typical of the scrubland of the area of origin. Pasta filata caci ages in cool, natural rooms placed on wooden boards. After a year of maturation, the caciocavallo shows notes of citrus, sage and dry hay on the nose, while in the mouth it is persuasive and long, with a slightly spicy finish.
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