Ricotta forte
Ricotta forte | |
---|---|
Other names | ricotta 'scante, scanta, ascuante, squant (from the Latin ustulo which means to burn due to its taste) |
Country of origin | Italy |
Region | Basilicata, Apulia |
Texture | Soft |
Certification | Italy: PAT Prodotto agroalimentare tradizionale |
Ricotta forte (strong ricotta) is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy. It is creamy, spicy and a little 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 tasty 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 traditionali 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 Prodotto agroalimentare tradizionale).
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.
Categories:
- Italian cheeses
- Lucanian cheeses
- Cuisine of Apulia