Fresh Ricotta Daily

ricottaHave you ever thought about who discovered the process of cheese making?   Like most things, it was probably by accident.

Here in Sicily the shepherds in the mountains spend a lot of time thinking and meditating while watching over their flocks of sheep and goats.  Every day the animals have to be milked by hand to make the fresh cheese and ricotta, still done the ‘old way’ as generations before them did.   A wood fire, pure spring water, the fresh milk and rennet, which is the enzyme responsible for separating the curds from the whey, are the sole ingredients for making some of the best cheese and ricotta on this island.  It’s all totally organic.

ricottaWe are sure that you would enjoy this experience as much as we do, taking you to the shepherd’s hut in the morning and watching him step by step until the end result, which is the ricotta.  You are encouraged to taste the various stages of the cheese making and this is the relaxing moment where, in primitive conditions, it feels totally natural to be part of this ancient and timeless procedure. Come and join us on this unique experience.

Marian Watson Virga
Marian Watson Virga
Marian arrived in Sicily from the UK more than 30 years ago when foreign women were still something to be wary of! After marrying ‘ un Siciliano DOC’ and having worked first in tourism and subsequently in a language school, she now happily collaborates together with Carmelina Ricciardello from Sicilian Experience discovering new hiking trails all over Sicily for Carmelina’s trekking holidays and writing her blog.

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  1. This is a fabulous way to walk along the old Saracen paths, meet a local farmer, and taste the warm curds of fresh ricotta. It’s Sicily.

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