The narrator of cheese
Heading towards the church of Santa Maria di Betlem Square Monument almost no notice of this little shop by the exterior wood and the tiny window. But if you are fortunate enough to enter, perhaps irresistibly attracted by the smell of cheese, you will find the mustache, the smile and the friendliness of its owner in a local shop that resembles the aging of the farmers of the past. There are several vendors of local cheeses in Modica, but he is the only one to narrate . Never make the mistake of asking a "cheese any" in this workshop because the narrative of Mr. Cannata each cheese will acquire a personality and a thickness of a food you never imagined he had. The cheeses are proposed following the natural course of aging time, without forcing or anticipate the stages according to the principle that it is better not to sell a cheese out of his season rather than sell a poor quality just to please the customer. Cheese of the territory thus kilometer scratch. But do not expect only the classical ricotta, pecorino the or the equally classic DOP Ragusa, however, all of which are excellent cheeses Mr. Cannata will explain its features. Try it, between September and December, tumazzo Modica the strong taste, slightly spicy, made with an ancient method using the milk of pasture in February and March, when the largest variety of herbs gives the cheese a unique perfume. Especially for the more mature pieces tumazzo might be a bit 'salty but despite the scorching heat hard to stop eating, more or less as the toxic drugs that have found their final. And speaking of strong flavors do not forget the wonderful tuma lost, what advice but only to the palates robust: the ocher-yellow rind with a slight aromatic smell of mold (in fact I do not know if you can eat in doubt, do not do it !), this cheese bodied in the mouth will leave a lasting taste and slightly spicy.
If you wish to discover a cheese which was in danger of being lost in the maze of approval culinary Mr. Cannata will offer another DOP, Piacentinu Enna. Canestrato cheese pasta yellow by the saffron added during the pressing Piacentinu will leave you a sweet and spicy flavor with a pleasant fruity aftertaste. If you prefer to splurge instead on less full-bodied flavors Sican flower, from a slightly bitter aftertaste, or the delicate vastedda Belice , sweet and buttery. And if you were lactose intolerant? Nothing fear, Mr. Cannata has something for you: goat cheese, light and digestible, panels sold in baskets with various spice - excellent one pepper or "drunk" to the Nero d'Avola. In the shop there is also a small but well-chosen samples of local delicacies, fresh dall'origano honey, canned fish, roe license plate Campisi, the sauces (try the pesto on the grilled fish with lemon and then let me know).
unsolicited advice
If you like cheese and you're in Modica can not ignore this workshop. If you do not like go the same: the skill and passion for their work by Mr. Cannata, in addition to the taste of its products, you may change your mind.
Contacts
Marchesa Via Tedeschi, 5 Modica (Rg) 0932-946192
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