The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
To prepare thesushiyou use aRicefrom small and round bean: the most suitable variety is Japonica, native to Asia but also produced in Italy
The process involves dry salting, marinating in salt, aromas and spices and finally smoking and seasoning for about 60 days.