The silversmith’s caciocavallo (or all’argentiera) is a typical Sicilian recipe. Chef Filippo La Mantia prepared it for us, to tell us the whole soul of his island. A appetizers simple and quick to make, with slices of Ragusano caciocavallo browned in a pan with vinegar, sugar, raisinsoregano and cinnamon, to be completed with pistachio grains.

Who is the chef? Philip the Mantia: born in Palermo, adopted in Rome. Self-taught chefbelieves in traditions and the cultural centrality of food. In 1998 he opened the Cous Cous Bar in San Vito Lo Capofrom which the well-known was born international festivalwhich has reached its 27th edition. Nonconformist, generous, he puts his solidarity in first place: numerous collaborations with Emergency, La Lega del Filo d’Oro, Italian prisons and Prison Fellowship. His cuisine is immediate, exciting, always to be shared.

Also discover these recipes with caciocavallo: Grilled Caciocavallo and Spicy Watermelon, Baked Tropea onions with caciocavallo cheese, Stuffed Caciocavallo, Zucchini toast, omelette and caciocavallo cheese.