Ricotta forte
From Infogalactic: the planetary knowledge core
| Ricotta forte | |
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| 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 |
| Town | Lua error in Module:Wikidata at line 446: attempt to index field 'wikibase' (a nil value). |
| Source of milk | Lua error in Module:Wikidata at line 446: attempt to index field 'wikibase' (a nil value). |
| Texture | Soft |
| Certification | Italy: PAT Prodotto agroalimentare tradizionale |
 [[Commons:Category:Lua error in Module:Wikidata at line 446: attempt to index field 'wikibase' (a nil value). |Related media on Wikimedia Commons]] |
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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).
