Dipasquale Formaggi, Casa del Formaggio S. Anna ★ 4.6
Family cheese shop that grew from a 1950s shop in central Ragusa, where Carmelo Dipasquale selected and aged cheeses in natural caves. Now on Corso Italia, with oil, wine and cured meats.
A guide to cheese shops in Sicily.
Cheese Shops in Sicily
Dipasquale Formaggi, Marina di Ragusa ★ 4.3
Second Dipasquale shop, opened in 2007 on the coast at Marina di Ragusa, alongside the Corso Italia shop.
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Cheese Shops 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.