It 'a traditional Sicilian cheese homemade cheese makers from the Nebrodi Mountains, which are passed down the art of cheese making from father to son. Normally it is small (1 to 1.5 pounds), although some manufacturers choose sizes higher, more suitable for curing prolonged. The shape is oval, with a classic head of caciocavalli (used to tie the shapes and hang them).

It is produced with cow's milk curdled with rennet of lamb or kid and then spun throwing hot water on the ground. Before spinning the dough it is manipulated long: a technique similar to that used for kneading bread, thanks to which the cheese tends to peel in the mouth. The forms have smooth skin, shiny, straw-colored amber. The flavor varies from sweet to spicy, with the progression of aging. It is an excellent table cheese, but is also used as an ingredient in some dishes. Special artistic forms-craft are expressed in so-called "ective figured" good to eat but also nice to look at.