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An old lady, a little sour, but irreplaceable!

It is a soft cheese mentioned since the fourteenth century in Genoese and coastal cuisine, a cousin of yogurt and ricotta, with a special and delicate taste. The name derives from “prezu”, the rennet in Genoese dialect, which was added to milk to make it thicken up to obtain a quail. A fundamental ingredient in vegetable pies, fillings and once also in cheese focaccia and pesto, “prescinsêua” can also be enjoyed simply with a drizzle of oil or as a very light dessert if sprinkled with sugar.

Curiosity: According to a law of the fifteenth century, “prescinsȇua” was the only gift that the Genoese population could bestow on the Doge without incurring the crime of corruption.

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