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AGRITURISMO

Tenuta Rizzarello

+39 360 93 02 93

info@tenutarizzarello.com
 

AGRITURISMO

Tenuta Rizzarello

+39 360 93 02 93

info@tenutarizzarello.com
 

The Agriturismo Tenuta Rizzarello is surrounded by woods and vast hilly expanses, making it the ideal place to get away from the frenetic city life and relax in the utmost tranquility.
 

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© All Right Reserved 2024 - Website created by Flazio Experience

© All Right Reserved 2024 - Website created by Flazio Experience

Quality is our passion
 

All the milk produced by our dairy cows is partly sold and partly processed, allowing us to obtain excellent dairy products that are served in our agritourism and also distributed among supermarkets, bakeries, bars, and restaurants.
 

Thanks to the mountainous location of our company, we guarantee pasture for our cattle for a good part of the year; this allows us to offer a quality product that is unique in its flavor.
 

The first product of the cheese-making process is "tuma or curd" left to mature, and then transformed into stretched curd products such as Caciocavallo, provola ragusana, or spiced cacetti. From the whey obtained after the curd is extracted, ricotta is produced, served warm in traditional terracotta bowls and enjoyed with homemade bread baked in a stone oven.
 

After about 24 hours of maturation, the curd is cut, stretched with hot water, and worked with a special tool called the "Manuvedda", obtaining pasta shapes of about 15 kg placed in a special wooden mold called "Mastredda".

At this point the cheese, "Cosacavaddu" or "Caciocavallo", is salted and aged for 6-12 months.

With the spun paste we also produce the famous "provola ragusana", a sweet cheese with a thin crust and a yellowish color; its flavor and color are characterized by the type of grass our cows graze on.
With the same spun paste we produce "cacetti" in parallelepiped shape, flavored with red pepper, black pepper, Bronte pistachio or wild oregano collected in our countryside.
 

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