Merkki: Puglia Sapori e Dintorni

Ricotta from campanian cow's milk

The white the ricotta is the most widely used dairy product in Italy.

In the older days, ricotta was made primarily by women. The name means "twice boiled milk". The ricotta is made from the whey that remains in cheese production and, therefore, was once considered a food for poor people.

Since it is a lean and light cheese, it enjoys great popularity today, and is also one of the main ingredients of the cuisine of southern Italy.

Ricotta is made from whey and fresh milk or cream. Therefore, it is particularly rich in protein and low in fat.

The ricotta cheese is soft and creamy and is very versatile.