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.
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.
Website: dipasqualeformaggi.it
The Ragusano consortium's page on use suggests Cerasuolo di Vittoria DOCG among the reds that pair well with the cheese. The wine's red cherry and high acidity suit a table-aged wheel, and both come from south-eastern Sicily.
Qualigeo's sheet for Vastedda suggests a good Sicilian white, perhaps a Grillo or Chardonnay, besides olive oil and oregano. Grillo's citrus, herbal lift and high acidity freshen the mild, slightly tangy fresh sheep curd.
A long-aged, medium-sweet Marsala Riserva, with nutty, dried fig and orange notes, balances the salt and heat of an aged ewe's milk pecorino, and its nutty depth echoes the cheese's slow ripening.
Address: C.so Italia 387, 97100 Ragusa (RG), Sicily
Second Dipasquale shop, opened in 2007 on the coast at Marina di Ragusa, alongside the Corso Italia shop.
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