The most well known Italian ricotta was originally made in the Lazio region but is, by now, widespread throughout the peninsula.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.
|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|
|Milk:||cow’s milk curd|
|Paste:||‘ricotta’ cottage cheese|
|Weight:||1.2 – 1.5 kg|
|Producers:||dairies from a variety of Italian regions|