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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Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
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