It belongs to the milk derivative products. The milk serum that results from the cheese production, with the addition of a percentage of whole milk, is brought to 80°C for 45 minutes, at which point the ricotta emerges to the surface. The texture is soft and creamy, milky white in color, a sweet flavor with no acidity, and with the typical dairy product aroma.
TYPOLOGY / Fresh dairy product from ovine and/or bovine milk.
INGREDIENTS / Ovine or bovine whey, ovine or bovine milk, Salt.
MILK’S PROVENANCE / East Sicily.
SHAPE / Trunk conical.
CRUST / Absent.
COLOUR / Milk-white.
INNER COLOUR AND CRUST / Milk-white.
HOLES / Absent.
STRUCTURE / Soft, capable of being deformed.
SMELLS / Lactic and cooked lactic.
FLAVOURS / Balance of mild, tart and moderately sapid.
FRAGRANCES / Lactic with light animal notes.
TRIGEMINAL SENSATIONS / Absent.
STRUCTURE INSIDE MOUTH / Melting and soluble.
TASTE-OLFACTORY PERSISTENCE / Low.
RICOTTA FRESCA - FORMAGGI ALCANTARA
Fresh ricotta is used for many dishes, both sweet and savory. It is used in the typical Sicilian pastries such as, cannoli and cassate.