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The town of Castel di Lucio

Local products from Castel di Lucio

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Photo Municipality of Castel di Lucio Ricotta cheese and Provola cheese from Castel di Lucio

Ricotta cheese and Provola cheese from Castel di Lucio

Cattle breeding is still carried on in the town of Castel di Lucio following the ancient systems.

The herds are leaved free in the territory.

From this activity comes meats and cheeses, in particular the ricotta cheese and the provola cheese.

The production of the ricotta cheese and of the provola cheese consists of several steps occourring in a precise order.

First the milk is put into a large container called tina, then the rennet is added , which can be lamb's rennet or goat's rennet, then everything is left and rest for about an hour thus obtaining the quagliata.

A certain amount of boiling water is then mixed to the quagliata so obtaining the tuma. The tuma is then taken and placed in cans of reed where to rest for about an hour.

Photo Municipality of Castel di Lucio Ricotta cheese and Provola cheese from Castel di Lucio

After this phase of processing the ricotta cheese is obtained from the liquid of the tuma processing using the buzzinetto, a copper ladle, to pour it into a copper container (quadara) that is placed on an outdoor furnace.

At this point, the ricotta is extracted from quadara and placed in fasceddi (wooden cans) where it is made to drain.

The liquid was of previous work, called serum, is used for cooking forms of tuma that so become cheese that is placed on the premises for seasoning.

The production of the Provola cheese is identical to the stage of tuma then once cooked is made to rest about 24 hours.

It is then cut into slices, put in a container of wood, u piddiaturi and hand worked so to obtain the typical shape of the provola cheese. The cheese is put in brine for about 24 hours and finally stored in special warehouses for seasoning.

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