Raw material: whole cow's milk. The one obtained from cattle fed on pasture is excellent.

Processing technology: the freshly milked milk (at about 36 degrees) is coagulated with kid or lamb rennet. After breaking the curd it is placed in a cane basket for about an hour. It is then cooked with hot whey and then left to cool. After these operations, the mass is pressed onto a wooden surface, covered with a cloth. Then it is cut into strips and left to dry for about 2 hours. Then it is sliced ​​again and thrown back into the hot whey (80 degrees) where the dough is stretched. Salting is carried out in a brine bath for 24 hours. It matures in about 3 days, in a cool and ventilated place, where the forms are hung up to dry, tied with a string.

Features:
- Shape: oval with or without head
- Rind: smooth, thin, amber yellow in color
- Paste: compact but in case of prolonged curing it can flake into thin strips (flaking)
- Taste: tending to spicy

Consumption and pairings: Excellent grated, it goes well with a Marsala or Passito di Pantelleria