We the Italians March 21, 2016 - 77 - Page 42

st # 77 MARCH 21 , 2016 read more about #Italian Flavors ITALIAN FLAVORS: Ragusano Cheese By Consorzio per la tutela del formaggio Ragusano with MiPAAF Ragusano DOP is a spun curd cheese made with raw cow’s milk using traditional equipment. It is produced throughout the province of Ragusa and in some towns in the province of Syracuse during the fodder season, i.e. November to May. Historically referred to as “caciocavallo ragusano” (caciocavallo from Ragusa), it is one of the island’s oldest dairy products and its name derives from the fourteenth century. custom of drying the wheels of cheese “a cavaddu”, As early as 1515, Carmelo that is ‘on horseback’ or Trasselli wrote in “Ferdistraddling, an axis. nando il Cattolico e Carlo V” (Ferdinand the CathoIt is a cheese with a swelic and Charles V) descriet and distinct flavour that bing a “duty exemption” has been the basis of a for caciocavallo ragusano, flourishing trade beyond meaning it was already the borders of the Kinthe object of considerable gdom of Sicily since the business. 42 | WE THE ITALIANS www.wetheitalians.com In “Note sui Ragusei in Sicilia” (Notes of the People of Ragusa in Sicily), Trasselli also mentioned documents by “Notary Gaetano, F. 106” that make further reference to the trade of caciocavallo by ship. In a work by Abbot Paolo