Buffalo ricotta from Campania, creamier and sweeter than cow's milk ricotta, for the table, fillings and pastry.
Its name means "recooked", after the way it is made. It is worked by hand all year round.
The paste is pearly white, fine and soft, with a sweet, aromatic flavour. Its classic shape is a truncated cone.
It is served plain with a drizzle of honey or with cinnamon. In the kitchen, it fills ravioli, cannelloni and sfogliatelle, or is added to pasta at the last moment.
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Buffalo ricotta from Campania, creamier and sweeter than cow's milk ricotta, for the table, fillings and pastry.
