ROSARIO FLORIDIA DIARY

Producer of "Ragusano" and "Razza Modicana", presided over by Slow Food. It could be defined the “gold ingot” of Iblean Mountains, for its parallelepiped shape and the golden mature rind: the “casaro” (cheese maker) has to be very strong and at the same time has to have a goldsmith’s art to mould it. The final stage of the stringing process – called “chiusura” (closing) – has to transform the paste in a perfect sphere that doesn’t have to show any crack. The passage from sphere to parallelepiped is obtained with the help of the “mastedda”, a wooden table where the cheese is positioned and moulded with the help of heavy pieces of wood.