Red Pecorino - red Sicilian cheese, it is also called picurina russa in Sicily - it is cheese made from sheep's milk, pasta filata made in Sicily.
The production of traditional Sicilian cuisine, as such, has been officially recognized and included in the list of food products of traditional Italian cuisine (APT), Ministry of Agriculture, Food and Forestry. [1] In Italy, other cheeses are also named in Tuscany and in Sardinia. Unlike the red Sicilian pecorino, which is called seasoning. [2] It is made from tomato sauce, plain sheep milk, to which saffron or chili pepper is added during production.
Features
The name comes from the unique feature of red pecorino, it must be rubbed with seasoning and olive oil, with tomato sauce, which gives it a typical red color. Processing of cheese is done manually, starting from the form itself, when the cheese is about two months old, when it is tender and fresh. Mixing olive oil and tomato sauce, coating with which creates a protective layer of cheese, and in this state with a crusty cheese ripens [2] . This process involves the minimum primary process of ripening of this type of cheese.
Notes
- ↑ Mipaaft - Tredicesima revisione dell'elenco dei prodotti agroalimentari tradizionali
- ↑ 1 2 Archived copy (inaccessible link) . Date accessed August 31, 2017. Archived March 4, 2016.
Links
- Wikimedia Commons has media related to Red Pecorino
- Pecorino cheese family (Pecorino famiglia) . // uavgusta.ru. Date of treatment March 22, 2012. Archived May 26, 2012.
- About Pecorino Cheese on Pasto.ru