Cannoli siciliani
CHEESE:
Cannoli are one of the best-known
specialties of the Sicilian pastry. For this
reason it has been officially recognized
and included in the list of traditional
Italian food products (PAT) of the Ministry
o f A g r i c u l t u r e , Fo o d a n d Fo r e s t r y
(Mipaaf).
Mozzarella
Originally they were prepared at Carnival;
their preparation over time has lost its
character of occasional and experienced a
remarkable spread throughout the
country, soon becoming a well-known
example of Italian pastry in the world.
Mozzarella is a fresh cheese with spun
dough or dairy product originating in
Campania. It was traditionally prepared
with buffalo milk, then also pure cow’s
milk (called fior di latte) was used as an
alternative. The definition “fior di latte” is
still used as an alternative to cow’s milk
mozzarella, that specifies the quality of
vaccination required by law. In 1996, the
buffalo mozzarella holds a protected
designation of origin and imitation
vaccination has been
certified
as
t r a d i t i o n a l
g u a r a n t e e d
s p e c i a l t y, w h i c h
certifies only the
method
of
production and not
the sourcing of raw
materials, nor the
quality of the same.
Pecorino :
Tiramisù :
T h e t i ra m i s u i s a d e s s e r t s p r e a d
throughout Italy, whose origins are often
disputes among regions such as Veneto,
Friuli Venezia Giulia, Piedmont and
others. It is a creamy dessert made with
ladyfingers, or other cookies crumbly
texture, dunked in coffee, mascarpone
cheese and eggs.
A cheese made from sheep’s milk. The
cheese is historically of Mediterranean
origin but is produced and distributed
elsewhere.