Ricotta forte
PAT - Traditional Agricultural Food Product
Place of Origin
Whole Puglia
Ricotta forte (strong ricotta cheese) is a typical product of whole Puglia, even though it has its origin, more specifically, in the Salento area.
It is made from October to May using sheep or cow's milk. It is creamy, pale yellow in colour, with a spicy pungent flavour and a strong odour.
It is ideal to give taste and flavour to various dishes.
Once the ricotta cheese is ready, it is extracted and moved in baskets. Later it is transferred in terracotta containers and three days later mixed. This process is repeated until it becomes creamy.
It is matured for 30 days, salted and allowed to mature for 3 or 4 months.
Ricotta is often added to tomato sauces or as an ingredient for panzerotti. It is also great when spread on crostini with anchovies and tomatoes.
Pairing
It pairs well with full-bodied red wines such as Rosso Canosa and Negroamaro di Terre d'Otranto.
Cheese of Puglia
- Burrata (PAT)
- Cacio of the Gargano (PAT)
- Caciocavallo (PAT)
- Caciocavallo podolico Dauno (PAT)
- Cacioricotta (PAT)
- Cacioricotta caprino orsarese (PAT)
- Canestrato pugliese (DOP)
- Caprino pugliese (PAT)
- Fallone di Gravina (PAT)
- Fiordilatte (PAT)
- Giuncata (PAT)
- Manteca (PAT)
- Pallone di Gravina (PAT)
- Pecorino di Maglie (PAT)
- Pecorino foggiano (PAT)
- Pecorino of the Appennino Dauno (PAT)
- Ricotta (PAT)
- Ricotta forte (PAT)
- Ricotta marzotica leccese (PAT)
- Ricotta salata (PAT)
- Scamorza (PAT)
- Scamorza di pecora (PAT)
- Stracciatella Pugliese (PAT)
- Vaccino (PAT)
