Prescinsêua cheese
Sign in to save() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as or . It is recognised by .
In the Vinony graph
Within Vinony's link graph, Prescinsêua cheese is referenced by 90 other articles, and connects out to mozzarella, ricotta and ravioli.
It sits within the topics Cuisine of Liguria, Culture articles needing translation from Italian Wikipedia and Italian cheeses.
Its subject is documented across 6 Wikipedia language editions.
~2 min read
Encyclopedic overview
6 sectionsContents
- Etymology
- History
- Preparation
- Cultural influence
- See also
- References
() is a variety of cheese typical of the province of Genoa in the region of Liguria in Italy. In Italian it is also referred to as or . It is recognised by .
It has a consistency halfway 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), , and many savory pies, including Genoese Easter pie ().
Excerpted from Wikipedia’s “Prescinsêua cheese” article, available under the CC BY-SA 4.0 licence.