in fact in the past in the tradition of Greco

tondeggiante e allungata

the shapes just dipped in the syrup and slightly drained are passed in the raw sugar

ideal for baking and frying

proprio come quelle del Prosciutto di Parma e del Culatello

Formaggio di Pecora al Peperoncino tipico calabrese e siciliano 1 kg. pizza in fact in the pastSicilian cheese first salt with a generous filling of finely chopped chilli pepper, gives this cheese a very important and pleasantly spicy taste. After about 3 days from the production is put 72 hours in brine and then be placed to mature for about 10 15 days and finally packaged. The milk used comes exclusively from Sicilian farms of free grazing animals. The product is preservative free. The whole form weighs about 3 kg, you can also choose slices