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« Southern Italian cheeses, part I: Ricotta scanta | Main | In the press »

February 24, 2005

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Comments

ronald

wonderful review alberto - Katia and I happily admit that we are addicted to the stuff and we have been known to receive packets of grated ragusano through the post in the UK... pastina is just not the same without it, and a simple pasta with basil and tomato sauce is transported to another level with a bit of ragusano - excellent fast food ;-).

Katia

Ronald and I are both writing our comments to your story. You clearly touched a soft spot, our beloved "Cosacavaddu". We just cannot seem to be able to do without it!
Now to perfect your triad "caciocavallo-good Sicilian red wine- bread", I would suggest the bread to be a good "pani ri casa muricanu", home made bread alla modicana, prepared with durum wheat and "criscenti" (sourdough yeast) cooked in a traditional wood-burning oven. Who needs anything else?

Alberto

Ronald, so that's the "white powder" Sicilian "families" are smuggling into the UK! I always thought it was coke :-))).

Katia, that pani ri casa sounds delicious, especially the wood burning oven is music to my ears ;-). Is it shaped in the classic shapes common to Palermo like mafalda, occhi di S.Lucia and so on?

Katia

We plan to have a blog story on the home made bread of Ragusa-Siracusa soon on our blog. Just to have an idea of the way it looks, go to the bottom of this page http://www.lovesicily.com/cookery-holidays/index.php?option=com_content&task=view&id=16&Itemid=42

Sorry for the long address and the narrow picture. It should give you an idea.

Roberto Gautier

Speaking of Ragusano stagionato, I tasted some that was aged a year on March 24, 2005 in Burlington, Vermont. Giuseppe Licitra, head of the Ragusano consortium, was in Vermont at a series of workshops organized by the Vermont Institute of Artisan Cheese. He lead the degustazione of Italian cheeses and wines in a cramped restaurant in downtown Burlington. At the base of his discussion was a passionate plea for healthy pastures, pasture-fed animals, raw milk and the figure of the artist/farmer/cheesemaker.
Has anyone read Licitra's book?

Best wishes/auguri,
Roberto Gautier - cheesemonger

Alberto

Roberto, thank you for the captivating story. Licitra's book is AFAIK sadly out of press. Actually, if you know of anyone who still sells the odd copy I'd love to get in touch with them, Ragusano is an incredibly fascinating cheese.

Virgilio Pichierri

I think La Ricotta Scante is the best cheese in all the world. Mix some with a large spoon of gravy in your dish and then mix until you have a cheesy sauce. Then add cavatelli or orriciete,or any kind of macaroni. With some wine, and crusty italian bread, you got a meal fit for a king.
Mangia Bene e Salute
La Signora Virgilio Pichierri M.D U.S.A.

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