In the dairies of the Sele plain and the Caserta area, next to the mozzarella, there is always a basket of snow-white ricotta tempting us. Campanian buffalo ricotta is creamy, delicate and sweet, and for many people it is the real surprise of a dairy visit. Here is how it is made and why, since 2010, it has also been a protected designation.
A DOP since 2010
Campanian buffalo ricotta is recognised as a Protected Designation of Origin under the name Ricotta di Bufala Campana DOP, registered by the European Union in 2010. The production area largely matches that of mozzarella: in Campania the provinces of Caserta, Salerno, Naples and Benevento (wholly or in part), plus areas of Lazio, Apulia and Molise.
How it is made
Technically, ricotta is not a cheese: it is a dairy product made from whey. Here the starting point is the sweet whey left over from making buffalo mozzarella, the so-called "first whey". The whey is heated and, according to the product specification, may be enriched with buffalo milk and fresh cream. With the heat, the proteins rise to the surface and form flakes which, once gathered and left to drain, become ricotta.
The name itself describes the process: "ri-cotta", meaning cooked a second time.
How to recognise it
The specification describes a ricotta that is porcelain white, with no rind, and a grainy but not sandy texture, soft and creamy. The flavour is fresh and delicately sweet, with aromas of milk and cream. The specification also sets a minimum fat content, which contributes to its creaminess.
It is highly perishable: fresh ricotta should be eaten within a few days, while heat-treated ricotta keeps longer. We recommend buying it directly from the dairy and eating it the same day, when it is at its sweetest.
At the table
Buffalo ricotta is delicious on its own, eaten with a spoon, perhaps with a drizzle of honey or a little pepper and olive oil. In the kitchen it turns up in many Campanian dishes, from fresh pasta fillings to desserts. In Naples ricotta is one of the ingredients of the pastiera, the Easter cake, and of the filling of the sfogliatella.
Where to taste it and what is nearby
Look for it in the dairies of the Sele plain, between Battipaglia, Eboli and Capaccio Paestum, and in those of the Caserta area around Caserta itself. To continue, read our profile of Mozzarella di Bufala Campana DOP, the one on buffalo burrino and burrata and The Neapolitan pastiera, as well as our guide to Campania's DOP and IGP products.
Sources: Qualigeo – Ricotta di Bufala Campana DOP; Product specification (ARSIAL).
Photo at top (Battipaglia): Freed73, Public domain, via Wikimedia Commons.
