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You are here: Home / Senza categoria / Ingredients: Ricotta di Pecora

Ingredients: Ricotta di Pecora

Marzo 5, 2015 by Gaia

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Ricotta di Pecora is a fresh, snowy white cheese made with sheep’s milk. It traditionally comes in a conical shape, has a creamy, moist texture and tastes milky. Compared to ricotta di mucca (cow’s milk ricotta), ricotta di pecora has a sharper flavor and a thicker consistency.

Ricotta di Pecora is often eaten fresh with honey or fruit, and is used in a variety of recipes, including pasta dishes and desserts. I like it in vegetable tarts and as an accompaniment to chestnut flour cakes, such as castagnaccio.


La Ricotta di Pecora è tipica di tutta la Toscana. Rispetto alla ricotta di mucca, quella di pecora ha un gusto più incisivo ed una consistenza più compatta.

In Toscana, la ricotta di pecora viene servita spesso con il miele e la frutta, e viene utilizzata in numerose preparazioni, prime tra tutte le crespelle alla fiorentina. Si presta particolarmente bene per essere utilizzata nelle torte salate e per accompagnare i dolci a base di farina di castagne, come il castagnaccio.

tuscan provinces

Filed Under: Senza categoria Tagged With: cheese, ricotta

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