Page 629 - The Rough Guide of Sicily

Gorgonzola Soft, strong, blue-veined cheese

Mozzarella Soft white cheese, traditionally made
from buffalo’s milk

Parmigiano Parmesan cheese

Pecorino Strong-tasting, hard sheep’s cheese

Provolone Cheese with grooved rind, either mild
or slightly piquant

Ricotta Soft white cheese made from ewe’s
milk, used in sweet or savoury dishes

Ricotta Salata Ricotta which has been salted to
preserve it; can be grated

Ricotta Infornata Oven-baked ricotta, with a sweet
caramelized crust

Vastedda Similar to Caciocavallo, but tastes
slightly more acidic

FRUIT AND NUTS

Albicocca Apricot

Ananas Pineapple

Anguria/coccomero Watermelon