It is a by-product of Pecorino del Matese, with a firm and compact white paste and a strong flavor; cylindrical shape, convex faces and straight heel, diameter of the faces 3-4 cm, height of the heel 10-15 cm, weight about 150-200 g, sometimes flavored only on the surface with crushed chili pepper or "pimpinella" (thyme).
It is obtained by the successive working of the whey of sheep's milk, residual of the working of the pecorino, just after the extraction of the curd. extracted the curd is heated to the temperature of 85-88°, then happens the flocculation of the proteins, that emerge adding themselves to the present fat; the ricotta is collected and poured in cylindrical baskets where it remains for 24 hours. After 24 hours, the ricotta is removed from the molds and salted by rubbing with medium salt and left to dry on beech wood racks or planks; it is then stored in airtight jars with the addition of a little oil and dried thyme leaves.
This product is the result of the work of the people of the Matese mountains that traditionally and historically have always been people of shepherds, as evidenced by the large number of sheep farms and the number of sheep present until the 80s (about 50,000 heads) whose milk was all transformed into pecorino and sold or bartered on the markets in Campania and elsewhere. (Testimonies of old shepherds).
Buy Unique Travel Experiences
Fill tour Life with Experiences, not things. Have Stories to tell not stuff to show
Use your credentials below and Log in to your account
OR
Log in with :
Sigh Up
Use your credentials below and Sign Up to your account
OR
Sign up with :
Password recovery
Enter your e-mail address that you used for registration
TRAVEL WORLD NEWS
Sell your First Travel Articles with Secret World.
Be the first to write an article about this place in a few clicks.
Content shared
Thanks for sharing your experiences on Secret World. we appreciate your
contribution to offer the best travel insights in the world..
NEVER STOP
DISCOVERING
THE LARGEST DIGITAL TRAVEL GUIDE
In compliance with the European General Regulation 679/16 (GDPR),
we inform you that this site uses technical as well as non-technical cookies,
including from third parties, to offer a better experience and to take into account your navigation choices,
through profiling. By clicking OK, continuing to browse or interacting with the contents of the portal,
you consent to the processing of your data through these cookies. The information is available by clicking here.