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"

he historical 
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.


The "Experience" you will experience

Start - 7:00 am Visit to the stables in the mountains

Experience begins with visiting the Cinisara Cows returning to the stable after the free pasture in the mountains. They arrive at the stables to eat




The  Mungitura

It follows the milking phase of the cow that still occurs in a traditional and natural way. The cow in order to be able to produce milk needs the calf to approach to breastfeed and only after the calf begins to suck the cow the cow begins to produce the milk which is then divided between the calf and the manual harvest of the milkman at the same time as the calf part of the breasts. So it is easy to understand that milk production for dairy purposes of this type of cow is not comparable to the automated intensive production of milk now typical of other breeds of breeding. At this delicate moment, you can also experience the cow's milk for the participant's experience, so he has the opportunity to learn this ancient activity as well as for millennia among shepherds in this area. Milk just moistened will be distributed and drunk among the participants


Visit the dairy

After the milking phase, we move from the stables to a dairy that works the milk to produce the cheese. The various production of various cheeses that can be produced from the milk of Cow Cinisara will be illustrated, the participant will be part of the ricotta production process and then produce a piece of ricotta which will then be able to taste



The meat processing

After the dairy returns to the "Dolce Vita" farm, where our Master of Meat Processing will illustrate the secrets of the Meat Process. With the visit to the refrigerators begins the journey into the craftsmanship of hamburger and sausage. The participant will have the opportunity to produce his own hamburger and his personal sausage, will be an active and integral part of the production process.



The vegetable garden and the harvesting of vegetables

The "Dolce Vista" farmhouse is surrounded by large spaces destined to the vineyard but also to a lush vegetable garden. Participants will be invited to this vegetable garden to pick up tasty vegetables, ripe tomatoes that will then serve in preparation for the final lunch.

Wine tasting in the cellar

Before cooking the prepared meats and vegetables, the participants will have an aperitif in the farmhouse wine tasting with local tasting of local doc alcamo, all accompanied by the story and illustration of how such wines are produced.


Lunch preparation

So we came to the final experience: preparing Brace to cook the meat, which were produced daily by the participants themselves as well as vegetables harvested in the vegetable garden. Not only meats and vegetables, but also bread and other pastries prepared with the flour produced by the 52 ancient grains of Sicily.

Finally lunch was served .. pardon lunch is "self-produced" because all that the participant will eat, is the result of his work, his experience in learning to milk a cow, produce ricotta, a hamburger and sausage , from the vegetable he chose ... In short, the participant will eat and know exactly what he is eating.

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