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Ricotta
is typically produced in the south of Italy and the
islands where the whey that is left over from cheese
making is used. In Sardinia, this is mainly from
Pecorino Romano, Pecorino Sardo and Fiore Sardo. Its
main characteristics are a high quantity of water
and a very short shelf life. In Sardinia it is hand
made and produced industrially, although even here
production is mostly manual, basically following the
traditional method.
It is a
soft sweet dairy product and is very versatile in
the kitchen where it is used as a filling for some
dishes, as a starter with bitter honey or eaten as
it comes with pane Carasau.
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