It’s a cheese and typical Sicilian product. Included in the list of traditional food products. It is produced by coagulating milk with rennet. The curd is then spun throwing over hot water. Before spinning the dough is manipulated for a long time by the dairyman with a technique similar to that used by bakers to knead bread. Thanks to this long handling the cheese during consumption tends to peel in mouth. Salting takes place in saturated brine. Requires cured for at least ten days and up to one month for the crisp, three or four months for the semi-mature, well for the aged. The Provola, is consumed fresh, semi-aged or aged (over 4 months), it is a delight for its lovers.