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Ricotta

Product
Il tipo più noto di ricotta italiana, originaria del Lazio ma ormai diffusa in tutta la penisola. Le lavorazioni artigianali devono essere consumate rapidamente perché, essendo prive di conservanti, tendono a inacidire in fretta.
Dal 2005 è riconosciuta la dop “Ricotta Romana”, prodotta esclusivamente da siero di latte ovino e nel solo territorio della Regione Lazio
The most well known Italian ricotta was originally made in the Lazio region but is, by now, widespread throughout the peninsula. Artisan products must be eaten quickly since they have no preservatives and tend to acidify rapidly.
Organoleptic characteristics
Aspect and texture: very soft, granulose, white paste, weeping serum
Taste: delicate, fresh and milky
Serving suggestions: Sweet white wines, sweet liqueurs. Blueberry jam, marmalade, acacia honey. Flakes of chocolate, sugar, cinnamon and coffee powder
Technical characteristics
Milk: cow’s milk curd
Production method: artisan
Paste: ‘ricotta’ cottage cheese
Salting: none
Ripening: none
Production period: annual
Fats: 10% F-Dm
Weight: 1.2 – 1.5 kg
Size: variable
Producers: dairies from a variety of Italian regions