The caciocavallo cheese is eaten fresh, half seasoned (3 to 6 month) or fully seasoned (more than 6 month, but normally above 12 month). It’s a main ingredient of many traditional local recipes.

For Ragusan (and generally sicilian) people it’s normal to cover the pasta al pomodoro with grated caciocavallo cheese, to fry it with eggs, to melt it over aubergines, to combine it with other starters, to put it in the pasta al forno in little pieces, to use it to give more flavor to the brodo di carne (consomme with meal) or simply to stuff some soft bread together with oil and origan.