Camera di Commercio di Catania

Pecorino (“Picurinu”): Made from sheep cheese, seasoning /maturation varies from 3-18 months; whitish-yellow rind, a compact, yellowish, hard consistency, with limited holes, sweet if fresh, spicy if seasoned.  If very fresh and made without peppercorns, it takes the name “tuma”.
Provola dei Nebrodi: A spun-paste cheese of the caciocavalli family. Of an oblong-pear shape surmounted by a short neck, topped by a round head. At times it contains a Verdello lemon or a large dollop of fresh butter inside. It has a thin, straw-yellow coloured rind that becomes amber-yellow as it matures.  Its aroma is unmistakable. It is of a whitish-yellow colour with a soft yet compact consistency.  It has a sweet, delicate taste, with a hint of bitterness and spiciness.  It generally weighs 4-5 kilos, but larger ones can be found.  
Salted Ricotta: Salted Ricotta is obtained from sheep or goat milk and is salted once dry and matured for around two months.  It’s delicious and very savoury when grated onto pasta or other dishes.  And is an essential ingredient for making “Pasta alla Norma”.