Ricotta is one of the most ancient cheese, very widespread for its low cost and because it is easy to use in cooking and at table. Considered in the past the food of the poor, today it represents an easily digestible source of proteins of great biological value. The term "ricotta" comes from the Latin recoctus, recalling the specific production technique based on the whey re-cooking.
- Territory: Pollino National Park
- Shape: truncated-conical
- Size/Weight: side 8-12 cm; 300 g -700 g
- Consistency: doughy the soft one, hard and uniform the mature one
- Production period: some holdings produce it all year round, others only in March-September.
Locality: San Paolo Albanese (PZ)
Typology: Agricultural Holdings
Locality: Chiaromonte (PZ)
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