Produk tenusu yang diperolehi daripada pembekuan susu lembu keseluruhan (bukan whey) yang mempunyai bentuk batang piramida atau kerucut, dengan kehadiran ciri "fuscella", berat sehingga 2 kg; warna putih porselin sehingga jerami yang sangat ringan kuning, mengikut jenis susu yang digunakan; ketiadaan kerak, lembut, konsisten berkrim, warna susu putih; lebih banyak struktur pasta dan baldu ricotta biasa;-ciri kimia: lemak 10 - 20%; kelembapan tidak melebihi 70%, asid laktik kurang daripada atau sama dengan 0.3%, protein 8 - 10%. - ciri-ciri organoleptik: rasa lebih halus ricotta biasa, bersifat segar dan halus manis, bau kuat susu dan krim, sesuai untuk penyediaan pencuci mulut tradisional.
Pengeluaran disatukan di kawasan di mana terdapat ladang kambing yang berkembang pesat, dengan susu yang pada asalnya menghasilkan "ricotta di fuscella" ; hari ini ia digunakan susu lembu dari ladang di rantau ini.
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