fbpx

Ricotta cheese from Fuscella (dairy)

ricotta di fuscella

Ricotta-FuscellaWhat is FUSCELLA's ricotta?

The term ricotta comes from Latin recoctus, a term that indicates the annealing of the serum after the production of cheese, which is why the ricotta cannot be considered a real cheese, because it is obtained from the processing of the serum that is Free from curd. It is an ancient product and spread throughout the region, which must be consumed fresh.

Preparation

It is obtained by heating the serum to a temperature of about 80 degrees, when a light and white floccose mass emerges, which is collected still warm and put into plastic baskets or braided joint, called Fuscelle, from which derives the name this type of ricotta. It is obtained, thus, a prismatic form, of white colour, from the delicate consistency, which is consumed by itself or as essential ingredient in many of the traditional dishes of Campania, from the filled pasta, to the sweets like the pastry.

Altri articoli interessanti

Leave a Reply

By using the site, you accept the use of cookies on our part. More information

This site uses cookies to provide the best browsing experience possible. Continuing to use this site without changing the cookie settings or clicking "Accept" allow their use. Read our privacy and cookie policy

Close