Dairy product obtained from the coagulation of whole cow's milk (not whey) with a truncated pyramid or truncated cone shape, with the presence of the characteristic "fuscella", weighing up to 2 kg; porcelain white to very light straw color, depending on the type of milk used; no rind, soft, creamy texture, milk-white color; more pasty and velvety texture than normal ricotta; - chemical characteristics: fat 10 - 20%; moisture not exceeding 70%, lactic acid less than or equal to 0.3%, protein 8 - 10%. - organoleptic characteristics: more delicate flavor of the typical ricotta, characteristically fresh and delicately sweet, distinct smell of milk and cream, suitable for the preparation of traditional desserts.
The production is consolidated in the area where there was a flourishing sheep and goat breeding, with whose milk was originally produced the "ricotta di fuscella"; today cow's milk coming from regional breeding is used.
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.