Ricotta of Valle Scrivia
Production Area: Valle Scrivia
Curiosities: The term derives from the Latin "recoctus" and refers to the re-cooking of milk whey. The fact that it is not a product deriving from the coagulation at high temperatures of the milk casein but of the whey proteins and is considered a sub-product, it is not recognized as cheese from the Italian Law.
Product Features: Ricotta made with cow's raw milk; white-yellowish color; very tasty because it contains a high percentage of fat.
Preparation: produced with the cow's milk whey, it derives from the production of various kinds of cheese or formaggette. The whey is cooked in the traditional copper pots placed on boilers (the traditional boilers are brickwork boilers).
Ricotta is obtained through surfacing; the body is put then into baskets or clothes to make the whey drain.
