Prescinsêua cheese

Prescinsêua (pronounced [pɾeʃiŋˈsøːa]) is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. It has a consistency half way between yogurt and ricotta cheese. It has a fairly sour flavor and is used in the preparation of a number of typical Ligurian dishes, such as pansoti (similar to ravioli but filled with vegetables), focaccia al formaggio, and many savory pies, including Genoese Easter pie (torta pasqualina).[1]

Because it spoils easily, prescinsêua cheese is not commonly sold beyond Genoa and the eastern part of Liguria, but its flavor and consistency can be approximated by mixing ricotta cheese with yogurt or sour cream.[2]

It is often served for breakfast, with small amounts of sugar added.[1]

See also

References
  1. Finley, Amy (2011). Genoa Travel Adventures. Hunter Publishing, Inc. p. 117. ISBN 9781588437716 – via Google Books.
  2. Giannatempo, Laura (2006). A Ligurian Kitchen: Recipes and Tales from the Italian Riviera. Hippocrene Books. p. 47. ISBN 9780781811712.
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