You'll come across ricotta everywhere here, and it's not the soft cheese you know from the supermarket. In Maremma, it's serious business, often made from sheep's whey (pecora) after the pecorino is made. It's light, mild, and its flavor varies enormously depending on the dairy. You'll find it fresh, barely drained, perfect with a touch of honey or in ravioli. It's a staple of the local cuisine, not an extra. Taste it at a producer's to understand the difference.
Français Français 
Italiano
English
Polski
Português do Brasil
Nederlands
Español
Deutsch
