Guided visit and cheese tasting at Feudo Pollichino ★ 4.5
Guided visit of an organic sheep farm and dairy, ending with a tasting of its DOP cheeses, fresh zabbinata and ricotta desserts. Bookings go through the farm's contact page.
A guide to cheese experiences in Sicily.
Cheese Experiences in Sicily
We Cheese, Ragusano DOP and the cheeses of the Iblei ★ 4.4
Four-day cheese event in the streets of Ragusa Ibla built around Ragusano DOP: tastings, live cheesemaking, themed restaurant menus and guided visits of historic palaces. The second edition was held 23 to 26 July 2026.
FAM, Fiera Agroalimentare Mediterranea ★ 4.0
Ragusa's agricultural and livestock fair. The 51st edition, held in September 2026, included a Ragusano DOP consortium workshop, wheel marking and a best-wheel contest. In 2025 it moved to a new site on via Prof. Vincenzo Malfitano.
Torneo del Maiorchino, Carnival wheel-throwing at Novara di Sicilia ★ 3.9
Carnival game in Novara di Sicilia: teams of throwers send a whole aged Maiorchino wheel, wound with a cord, rolling down the town's main street. Slow Food says Basicò keeps the custom too.
Book wine experiences in Sicily
Discovering the Village of Marcatobianco w/ Cheese Making
Discover Marcatobianco, an authentic village in the heart of western Sicily, about 82 km from Palermo.
Palermo Rooftop Cooking Class with Full Meal, Wine & Stories
Experience an authentic Sicilian cooking class in Palermo set on a panoramic 7th-floor terrace overlooking the city, and join a local chef for a hands-on culinary jour...
Sicily: Traditional Dinner at Villa Chiarelli Manostalla
Experience an authentic Sicilian evening at Villa Chiarelli Manostalla. Enjoy a traditional dinner with local wines, hear stories of the estate, and experience Sicilia...
Cheese Experiences in Sicily, FAQ
How big is a Ragusano?
The consortium's specification gives a square section of 15 to 18 cm a side, a length of 43 to 53 cm and 12 to 16 kg, so the 14 kg recorded is the midpoint. Its general page quotes about 16 kg a wheel.
Which wines go with Ragusano?
The consortium's page on use says it pairs well with Etna Bianco among Sicilian whites, and among reds with Cerasuolo di Vittoria DOCG, Nero d'Avola, Nerello Mascalese, Syrah, Merlot or Frappato.
Where is Ragusano made?
Qualigeo gives the whole province of Ragusa and the communes of Noto, Palazzolo Acreide and Rosolini in the province of Syracuse.
How is it eaten?
The consortium says it is eaten as it is up to about four months and grated once aged over a year. A popular dish is Ragusano all'argentiera, sliced and browned in a pan with garlic, oil and white vinegar.
What are the types of Pecorino Siciliano DOP?
Qualigeo lists Fresco (20 to 30 days), Semistagionato (60 to 90 days) and Stagionato (at least 120 days), with a spiced Pepato version.
How big is it?
Qualigeo gives fresh and semi-aged wheels 10 to 20 cm in diameter and height and 3 to 5 kg; the aged type is 15 to 30 cm across, 15 to 25 cm high and 6 to 14 kg. The consortium's own page gives a smaller range, 10 to 18 cm high and 4 to 12 kg, so published sizes vary.
What does the rind look like?
The consortium describes a yellowish-white, very rough rind printed by the rush baskets, over a compact white or straw paste with few eyes.
What does Qualigeo suggest eating it with?
Bread and olives, which tend to tame the sharp taste of the aged type, which is also widely grated over pasta.