Parco Naturale Regionale di Bric Tana

Ricotta cheese called "zuncata" is particularly prized. Its production has ancient origins linked above all to Easter celebrations. Today, it is still produced in some months of the year: from Easter until late May - early June. The particular feature of this kind of cheese is linked to the processing method during which the so-called "zuncaroia" is used, that is a grate formed by straw reeds linked one to the other, on which the ricotta rests for a couple of hours. Since it is a cheese with a delicate taste, it can be eaten in different ways: natural or flavored with oil or, as a dessert, with sugar, coffee, or cocoa.