In Barbarano Romano, the ricotta (cottage cheese) dates back to the Roman period and a first reference was made by Marco Porzio Catone who collected the procedures that regulated sheep farming in Republican Rome.
At that time the sheep's milk had three purposes: religious, as a drink, and for processing into cheese with the use of the residual whey for producing precisely the ricotta.
Ricotta Romana DOP is identifiable by the logo. It has a distinctive sweet taste that distinguishes it from any other type of ricotta.
The name ricotta means 'cooked twice' and derives from the production process of ricotta. The preparation starts with the milkwhey left from the production of other cheese which is already without casein.
The milkwhey is coagulated and ricotta comes out as a soft and creamy product. Technically it is not a cheese but a latticino (same family of mozzarella).
It is used as appetiser with salami and olives or at the end of a meal as a sweet with cocoa powder of marmalade or honey.
Follow us