Carpino Marco

In Noto, at the southeastern tip of Sicily, Marco Carpino operates within the Ragusano DOP zone, a stretched-curd cheese that encompasses fifteen municipalities on the island. From his dairy emerges a parallelepiped-shaped cheese weighing between twelve and sixteen kilograms, whose rind intensifies with aging, transitioning from golden yellow to straw tones. The work begins with raw milk and follows an ancient, transmitted technique, one that yields a cheese of distinct structure and flavor through the stretching process. A single denomination, therefore, but approached as an exercise in precision rather than variety: everything hinges on the choice of raw material and the gesture that transforms it. In this circumscribed focus, Carpino brings together inherited technique and a presence in today's market, confirming Noto's name among the places that Ragusano continues to represent, where the ancient method remains the very condition of the result.

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