Production area: many parts of central and southern Campania, Lazio, Puglia, Basilicata, Calabria, Sicily and Sardinia.
Ricotta has a white and fragrant cheese pasta. It can be found in various types: salty, strong, sweet and smoky. Ricotta cheese is prepared with only the best sheep’s milk. It is best eaten fresh. In the area of Pulia it is produced the well known ricotta “sguanta” fermented and with spicy taste.
Ricotta cheese is prepared in varying sizes.