Caciocavallo ragusano DOP "all'argentiera"
Il caciocavallo ragusano dop “all’argentiera”
€10
Buatta Cucina Popolana · Palermo
Nutrition
≈ 400 kcalper portion of about 150 g
- Protein22%
- Fat75%
- Carbohydrates3%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A specialty dish featuring DOP Caciocavallo Ragusano cheese, typically prepared in the 'argentiera' style which involves cooking with ingredients like anchovies and capers.
- Cuisine
- Italian (Sicilian)
- Origin
- Ragusa, Italy
Typical ingredients
- caciocavallo ragusano dop
- anchovies
- capers
- olive oil
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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