Discovering the Cow "Cinisara"
"The Cinisana cow licketh the stones and makes milk"
Cinisara is the protagonist of a story that begins in Spanish times. With the intent of organizing Corride in Sicily, from Spain departing ships with bulls and cows. Following a shipwreck in the sea opposite to Cinisi (from which the breed takes its name), surviving animals begin to inhabit the mountains of the area.
How many times have you heard of Cow Cinisara?
Sicilian native cattle breed,
milk cow spread in Palermo, sold in markets for centuries.
The hinterland of Sicily is full of mountains, from Nebrodi to Madonie, from Sicani to Iblei, with more Etna in the middle. This orographic conformation has always been difficult to overcome, so much so that it allowed the peaceful or more peaceful coexistence of three peoples before the advent of the civilization of the Greeks: the Sicans, the Siculians, the Elimi.
They knew each other but never completely mixed up and this allowed the natural selection of native animal breeds, which today make the specificity of the zootechnical quality of Sicily because, over the centuries, major exchanges have taken place along the coasts enriching , for another towards Sicily.
The search for pastures in a dry and sun-burning earth forces them to climb on the heights. This is how the evolution, the transformation of a race characterized by the very large mantle, from the front of the body very strong and robust to the detriment of the less powerful back.
It is not a stable cow but lives wild , climbs on the brilliant Sicilian mountains and feeds on the scarcely vegetation that the sun and the wind of Scirocco decide to leave especially in the hot months This lifestyle makes its flesh and its milk without any kind of contamination. A breed of cattle that has been selected over the centuries to inhabit these rugged rocks, with little vegetation, windy and hot in the summer.
The Cinisara cow is a clear example of a concept linked to Sicilian land: it gives the most of the little it has at its disposal. The animal is bornto live outdoors, is forced to move and walk to get food. The meat is resistant and rich in antioxidants, more sapid and tasty.
Meats and Cheese
"a table with Cinisana"
breed of cattle of Sicily produces a unique milk for the presence of mineral salts and antioxidants that give high nutritional value and organoleptic qualities not found in other breeds. Rich in polyphenols, terpenes and unsaturated fats, of Omega 3 and 6. It is a very fat milk and rich in aromas due to the vegetation typical of Mediterranean scrub. From the milk of cinisara are produced the caciotta, ricotta and caciocavallo palermitano , that after one year of ripening has citrus notes of sage and dry hay.
Another "gift" of Cinisara is made up of fresh meat, which through a proper fading (maturing process) becomes tenderer and, above all, more tasty.
The Caciocavallo Palermitano also called "Godrano", is a cheese of ancient tradition, named after Godrano, in the province of Palermo, which is produced in addition to this commune also in the Corleonese and in the neighboring areas of Palermitano.