The cinerino

Sheep’s milk

June 13th marks the transition to the “beautiful season” for the citizenship of Castelcivita, a small town on the slopes of the Alburni, they celebrate with bonfires of myrtle the feast in honor of St. Anthony. Casa Madaio is the interpreter of a feeling and of the richness of the territory that is demonstrated in the luxuriant Mediterranean scrub and in the wonder of the innumerable caves and natural cavities.

The aromatic fire ofmyrtle branches, used for the fires in honor of the saint, produces a very fine ash which is the precious ingredient of Cinerino. In the weeks following June 13, the ash is collected and used to treat Cinerino, a cheese made from sheep’s milk and seasoning in natural caves.