Piazza San Domenico, Palermo

Piazza San Domenico, Palermo

詳細的出發地點，時間請參考電子票（Voucher）中的詳細介紹

Sample of Sicilian cheese tasted during the tour:

Caciocavallo is made from cow's milk and is a wonderful complement to stronger wines. It is also used grated over pasta. This cheese will be served with bread of Castelvetrano and accompanied by a wine called Frapato.
Canestrato is a cheese also made from cows, and sometimes with a mixture of sheep milk. The taste is similar to pecorino cheese, it is usually slightly sweet as it is aged for 14 months. In Sicily this cheese is eaten casually at the table, paired with a red wine such as Nero d’Avola.

Primo Sale is a cheese made from sheep milk and is called by a different name when it is made without salt  Tuma. It is usually served on top of rich and tasty salads, accompanied by Nerello Mascalese or Nerello Cappuccio.

Tuma Persa, usually translates as "lost cheese", is extremely tasty but does not have added salt. It is made from cow's milk, and has an earthy taste and a sharp finish. It is best enjoyed with a delicious bread and a glass of local Sicilian wine such as Inzolia.

Vastedda del Belice is a local, and extremely delectable cheese that comes from the area of Belice, in the province of Agrigento. It is made from sheep milk, and is very good matched with white wines such as Grecanico.

Ricotta infornata (which means re-cooked), is a type of cottage cheese made from sheep milk, and produced in the heartland of Sicily. We suggest to warm this cheese in the oven an taste it with a white wine such as Grillo.

For our last tasting we use fresh ricotta, (instead of the previous ricotta infornata) to fill our famous Sicilian Cassatelle.

以上列表僅供參考，如果您入住的飯店不在列表內，請直接聯絡我們的客服人員，我們將為您實時查詢