Ricotta forte (lit. 'strong ricotta') is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy. It is creamy, spicy and slightly bitter.[1]
Its preparation is similar to the Greek cheese called "kopanisti":[2] the milk is fermented by bacteria and yeast which contribute to the spicy taste and to the very intense aroma. The aroma is similar to the long-seasoned pecorino.
This cheese is typically used on pasta to make the tomato sauce tastier or on the bread with anchovies or in the traditional fried panzerotti.[3]
It has been recognised by the Ministry of Agricultural, Food and Forestry Policies as a Lucanian and Apulian traditional food product (PAT).
See also
References
- ^ Tibaldi, Andrea. "Ricotta forte". Cibo360.it (in Italian). Retrieved 2018-08-02.
- ^ "Kopanisti - Arca del Gusto - Slow Food Foundation". Slow Food Foundation. Retrieved 2018-08-02.
- ^ "Ricotta forte: un tesoro spalmabile da usare in cucina". Agrodolce (in Italian). 2018-02-15. Retrieved 2018-08-02.
This page was last edited on 23 March 2024, at 19:55