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.
|Azienda zootecnica Tosa di Troiano Giovanni||San Paolo Albanese (PZ)|
|Azienda Agricola Zootecnica||Chiaromonte (PZ)|