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The salted ricotta of the Nebrodi is one of the most ancient cheeses in Sicily, born out of the need to preserve production even in the lean months. The salted ricotta is produced with local sheep's milk and whey, created the shape, then proceeds to salting by sprinkling sea salt, which penetrating in every part of the cheese, dehydrates and makes it excellent in taste, with its load of flavor, and generally suitable for grating.
The main ingredient of Sicilian "alla Norma" pasta, in which it is abundantly grated instead of Parmesan, the salted ricotta of the Sicilian Nebrodi is compact and protected by a thin external crust, generally not edible, which contains a pleasant taste even eaten sliced on toasted bread with a drizzle of extra virgin olive oil. Sicilian cheeses are extremely appreciated also by star chefs, for their exceptional versatility of taste and availability to be paired with wines of any type, from prosecco to unfiltered red wine.
An example of a classy appetizer? Try a slice of crackers with Nebrodi salted ricotta flakes, extra virgin olive oil, pepper, pitted white olive with a white Martini or a prosecco from Treviso ...
Sicilian origin and protected production: Azienda Agricola Soc. Coop. in the province of Messina.
Ingredients: Sheep milk, whey, sea salt