The smoked Ricottina is a typical Calabrian cheese; our version is a specialty from Crotone made from the whey of Gentile breed sheep from the Marchesato di Crotone and bovine milk whey. It has a typical cylindrical shape, with a thin and rough rind marked by the rush baskets in which it is prepared, with a brick color of varying intensity. Inside, it has an ivory-white color and on the palate it is savory and spicy, delicately smoked. Smoked Ricottina is eaten sliced as an appetizer, together with cold cuts and pickled vegetables or grated over first courses seasoned with tomato, meat, or vegetables for those who enjoy intense flavors. It is also ideal for stuffing pizzas with tomato, pumpkin, mushrooms, or eggplant. We recommend consuming it as an appetizer or at the end of a meal accompanied by onion or chili jam, or extra fig jam and fig molasses served with walnuts or other dried fruit.
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The smoked Ricottina is a typical Calabrian cheese; our version is a specialty from Crotone made from the whey of Gentile breed sheep from the Marchesato di Crotone and bovine milk whey. It has a typical cylindrical shape, with a thin and rough rind marked by the rush baskets in which it is prepared, with a brick color of varying intensity. Inside, it has an ivory-white color and on the palate it is savory and spicy, delicately smoked. Smoked Ricottina is eaten sliced as an appetizer, together with cold cuts and pickled vegetables or grated over first courses seasoned with tomato, meat, or vegetables for those who enjoy intense flavors. It is also ideal for stuffing pizzas with tomato, pumpkin, mushrooms, or eggplant. We recommend consuming it as an appetizer or at the end of a meal accompanied by onion or chili jam, or extra fig jam and fig molasses served with walnuts or other dried fruit.
