Ricotta forte

Italian cheese
  • Basilicata
  • Apulia
TextureSoftCertificationPAT

Ricotta forte (lit. 'strong ricotta') is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy. It is creamy, spicy and slightly 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 taste 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 traditional 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).

See also

  • flagItaly portal
  • iconFood portal

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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PDOPATPGITSGNon-protected
varietiesManufacturers