Fresh tuma is particularly popular in Sicily and is a symbol of the local gastronomic culture.  After coagulation, tuma is left in special cylindrical molds for at least 24 hours and then eaten fresh or aged for a few days.

Because of its versatility, fresh tuma is a popular ingredient in the kitchen. It can be diced to prepare salads or appetizers, or grated to season pasta dishes such as baked pasta or pasta alla norma.