Az. Agr. Cappello

Description

For 4 generations the Cappello family have been producing typical Sicilian cheeses. The az. Agricola Cappello sees the light in 1960, now in its third generation, in Basicò (ME), a town known and renowned for the production of Provola Basicotana. The company structure includes two productive sectors: the zootechnical one, consisting of a bovine breeding in which the raw material is produced and the dairy one that strictly follows and respects the tradition and production methodology of the past by producing basicotana provola and baked ricotta. . Our products are made by working 100% cow's milk, produced in basicò from our cows fed with feed, hay and pasture. The farm area has about 30 Ha part dedicated to the production of company fodder and about 6 Ha dedicated to grazing cattle. The company is currently in its fourth generation and through a path of mixed innovation pursues the objective of transmitting what is our passion and our commitment in doing what we do.

Products

Provola fresca di Basicò

Typical entirely artisanal stretched curd cheese. Made by rennet coagulation using kid rennet. The size can vary from 1 kg to 1.3 kg. The cheese has a very soft and delicate straw yellow color on the palate.

Provola stagionata di Basicò

Cheese worked in the same way as fresh provola, except for its variant with lemon, which is placed in the heart of the provolone while the cheesemaker gives the cheese shape. Size of about 4.5 kg and then placed in the seasoning room at a controlled temperature and humidity for a minimum of 4 months up to a maximum of 10. The finished product has a very strong and persistent taste on the palate with light spicy notes developed through the seasoning period

Ricotta I forno e al forno da grattugiare

Made from fresh ricotta after adding salt on both sides, it is transferred to an earthenware dish and baked at a temperature of about 100 ° C for 4 hours; process repeated for another time after turning the ricotta. The result is a very delicate version of baked ricotta, soft on the palate and with marked sensory characteristics, the external part is presented with a light brown color that creates a sharp contrast with the internal part of a much lighter color. Sizes of about 1 Kg. The "grated" version is baked other times until it reaches the desired consistency, there is no standard for this, it is only experience and manual skills that allow to reach a high quality standard. Size of about 1 Kg