ricotta is a milk product rather thick and grainy, which can not be considered as a cheese, is produced from his serum, but not from milk. The name "ricotta" is derived from the fact that the heat treatment of serum is actually the second firing after that conducted for the production of cheese, the serum is in fact re-cooked. Ricotta was already known and used by the ancient Romans, but his success came in the Middle Ages.

"Ragusano", historically called Ragusan "Caciocavallo" (Sicilian Cosacavaddu) , is a DOP( Protected Designation of Origin) Italian cheese. The name derives from the ancient custom of hanging forms astrike a stick placed horizontally. It is only produced in the province of Ragusa, with milk from cows of the Modican breed.

"Ragusano" is a semi-hard cheese made of spun paste. The crust is thin, smooth, pale yellow marked. The paste is smooth, compact with very slight small holes, white or yellow more intense outside and less inside. The taste is aromatic, pleasant, fuse in the mouth, usually mild and slightly sweet when the cheese is young, becoming spicy to maturing age.

The Nero D'Avola Sicilian red wine has the Denomination of Controlled and Guaranteed Origin (DOCG), the Denomination of Controlled Origin (DOC) and IGT.
Tasting the Nero d'Avola has an intense ruby red color, with violet, very lively; the aroma is not easy to understand, certainly spicy, shows hints of prune, cherry, blackberry, blackcurrant, raspberry and chocolate, leather and tobacco.