“Ricotta” is made when the whey of sheep, goats or
cows is boiled again after cheese has been produced.
Ricotta must be eaten fresh. “Ricotta marzotica” is
obtained from salt ricotta which is left to mature for
some weeks in a cool place (in Salento it is wrapped
with “marzolina” herbs). It is perfect to dress pasta.
In summertime, when the weather is hot “ricotta” fer-
ments very quickly and so “ricotta forte” is made.
It is soft and white but tends to become dark. “Ricotta
forte” has a peculiar sour smell, it tastes spicy. It can
be bought any time in the year in small glass jars.
“Cacioricotta” is made with a technique halfway be-
tween “Ricotta” and “Cheese”.