Caciocavallo podolico is semi-hard, pear-shaped, pasta filata (pulled-curd) cheese. It is made using milk from the big podolica cow breed – an ancient Asian breed that reached Italy during the time of the Etruscans.
This cheese is made from whole sheep’s milk during the spring and summer seasons in the mountainous area in the province of Reggio Emilia. It is currently awaiting IGP (Protected Geographic Indication) recognition from the European Union.
The city of Bronte is perched at the top of slope of volcanic rock, located about half a mile northeast of Etna. The Arabs, who once controlled the region, are responsible for bringing pistachio trees to Sicily from the Middle East.