Ricotta forte

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Ricotta forte
Ricotta forte AvL.JPG
Other namesricotta 'scante, scanta, ascuante, squant (from the Latin ustulo which means to burn due to its taste)
Country of originItaly
RegionBasilicata, Apulia
TextureSoft
CertificationItaly: 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[]

  1. ^ Tibaldi, Andrea. "Ricotta forte". Cibo360.it (in Italian). Retrieved 2018-08-02.
  2. ^ "Kopanisti - Arca del Gusto - Slow Food Foundation". Slow Food Foundation. Retrieved 2018-08-02.
  3. ^ "Ricotta forte: un tesoro spalmabile da usare in cucina". Agrodolce (in Italian). 2018-02-15. Retrieved 2018-08-02.
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