| Ricotta forte | |
|---|---|
 | |
| Other names | ricotta 'scante, scanta, ascuante, squant (from the Latin ustulo which means to burn due to its taste) |
| Country of origin | Italy |
| Region | Basilicata, Apulia |
| Texture | Soft |
| Certification | Italy: PAT Prodotto agroalimentare tradizionale |
Ricotta forte (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 Prodotto agroalimentare tradizionale).
References
- ↑ Tibaldi, Andrea. "Ricotta forte". Cibo360.it (in Italian). Retrieved 2018-08-02.
- ↑ "Kopanisti - Arca del Gusto - Slow Food Foundation". Slow Food Foundation. Retrieved 2018-08-02.
- ↑ "Ricotta forte: un tesoro spalmabile da usare in cucina". Agrodolce (in Italian). 2018-02-15. Retrieved 2018-08-02.
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