an abundance of Sicilian Cheese .....


For hundreds of years, cheese was one of the most important parts of every meal in Italy, especially in poorer regions. Each region and almost every village has developed and refined its own recipe.

According to legend the first cheese maker was the shepherd Aristeus, son of the nymph Cyrene and the god Apollo.

Cheese is one of the oldest and most versatile foods on earth and the production one of humanity’s oldest artisanal arts.

Sicilian cheeses reflect the seasons, the pasture, the milk and the maker. 

Most of the cheeses are unknown outside of Sicily and they represent what the shepherds once called Il Frutto, the fruit of the milk.

There are mainly three different groups of Sicilian cheese, Ricotta, Pasta Filata and Pasta Pressata, but there are many more.


The word Ricotta literally means recooked and it is made from the whey left over from the making of other cheese. It is made from sheep’s milk which is creamier than cow’s milk. Ricotta can be used on its own or in sweet and savoury dishes. It is used in many Sicilian dishes, especially as a stuffing for ravioli or in pastries but it is most well known for being used sweetened with sugar for making Cannoli and Cassata. Also popular is Ricotta Salata, this is ricotta that has been drained in woven baskets, salted and dried in the Sicilian sun for many weeks. It is a popular garnish for pasta dishes especially Pasta alla Norma.

Pasta Filata is a group of cheeses that are known as Caciocavallo. The word comes from the ancient technique of hanging cheeses from poles as if over a horses back (Cavallo means Horse).The most well known cheeses in this group are Ragusano D.O.P and Provola, which has a distinctive pear shape. Caciocavallo is ripened for at least six months. Its core is yellowish gold and has a full, lightly sweet taste. It is also sold smoked.

Pasta Pressata means hand pressed, semi-cooked cheese. Examples of these types of cheeses are Pecorino Siciliano, which includes tuma, primosale and stagionato. Pecorino Siciliano has culinary roots in antiquity and was described by Pliny as one of the best cheeses of his time. Young pecorino is called Primo Sale and is used like Mozzarella, riper versions provide a delicious alternative to Parmesan.


We have had our Sicilian home for 10 years but there are still some Sicilian cheeses that I cannot recognise, so I am going to pass you over to the experts.

Family run La Bottega del Formaggio is located in Taormina on Via Bagnoli Croci, the road that leads down to the Public Gardens (Formaggio means Cheese).

Newly opened earlier this year all their cheese is produced on the family’s farm in the countryside just outside Taormina.

They have an abundance of cheese to buy and the lovely Concettina will help you taste and choose a cheese to suit your palate. My favourite is the Pecorino made with black peppercorns, there is also a new trend in cheese making of adding ingredients such as pepperoncino (chilli pepper) sundried tomato, walnuts and pistachio which you can find in the shop. I have to say the combination of pistachio in cheese is mind-blowingly wonderful.

They also have an array of preserved produce in jars of yummy Sicilian olives, sundried tomatoes, peppers and vegetables. Also jars of jams and marmalades. There is also an extensive choice of Sicilian wine.

When visiting the shop there is a television screen up above the counter showing the methods of how their cheeses are produced on their farm.

Our tip is to purchase some cheese, salami and olives then have a picnic in the public gardens overlooking the Bay of Naxos, Mount Etna and the sparkling Ionian Sea, wine optional.

Buonissimo.

La Bottega del Formaggio is one of our “Top 50 Taormina Tips”, Follow them on Facebook www.facebook.com/pages/La-Bottega-Formaggio-Taormina

Read our most popular blog post Our Top 50 Taormina Tips for more information on fun things to do whilst staying in Taormina. 

If you enjoyed this foodie post then you will love these ones, search our archive for;
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