Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.
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The color, taste and consistency of the ricotta depend on the number of bakers that are made during processing. A ricotta past in the oven a few times will be clear, ivory, creamy and delicate flavor; a past ricotta in the oven many times will be brown, with greater texture and flavor markedly aromatic. Ricotta al Forno dura is a typical Sicilian product widespread in the province of Messina, whose preparation respects traditional techniques of seasoning and cooking of fresh ricotta.
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The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
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