The word prescinsêua comes from the Genoese word for curdle (presù). The recipe is said to have come from the Middle East, where the medieval Genoese traded widely; it was first noted in the Republic of Genoa in the 14th century, and in 1413 it was declared that it was the only gift that the Genoese could present to their Doge.
Prescinsêua has a consistency midway between yogurt and ricotta, and is used in a number of Ligurian dishes, from the focaccia di Recco to barbagiuai. It's sometimes known as quagliata or cagliata.
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