The derivation of this dialect term is obscure but Prescinseûa is well-known in Genoa. It is a cream cheese obtained by allowing cow’s milk to sour and adding milk enzymes if necessary. Once the milk has coagulated, it is filtered through a cloth. In former times, the cream was then placed in small earthenware containers but today plastic or glass jars are used. The flavour is distinctly sourish and reminiscent of yoghurt. Prescinseûa is generally sprinkled with sugar if served at table. However, it is used mainly in the kitchen, where it complements the traditional cuisine of Liguria, for example in local baking and Easter cakes. Its body is creamy, easy-to-spread, and its weight is variable. It is produced in Genoa and its hinterland.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.