Ricotta forte
| 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 | |
| Texture | Soft |
| Certification | PAT |
Ricotta forte (lit. '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.
Writing from an American perspective, food writer Erica De Mane describes the taste as "like whipped, extremely pungent blue cheese, not, in my opinion, in a completely appealing way."[3]
This cheese is typically used on pasta with tomato sauce, on bread with anchovies or in fried panzerotti.[4]
It has been recognised by the Ministry of Agricultural, Food and Forestry Policies as a Lucanian and Apulian traditional food product (PAT).
See also
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.
- ↑ De Mane, Erica (2004). The Flavors of Southern Italy. Hoboken, New Jersey: John Wiley & Sons. ISBN 0-471-27251-5.
- ↑ "Ricotta forte: un tesoro spalmabile da usare in cucina". Agrodolce (in Italian). 2018-02-15. Retrieved 2018-08-02.