Fior di ricotta di Ponte Persica

Fior di ricotta di Ponte Persica is a traditional cheese from the Campania region in Italy. It is a soft, creamy cheese made from sheep’s milk and is known for its delicate flavor and smooth texture. This cheese is produced in specific towns and communes in Campania, including Ponte Persica, a small village located in the province of Caserta.

The production of Fior di ricotta di Ponte Persica follows strict guidelines and has been recognized with the PAT (Traditional Agri-food Product) recognition. This recognition ensures that the cheese is made using traditional methods and ingredients, preserving its authenticity and cultural heritage.

To make Fior di ricotta di Ponte Persica, fresh sheep’s milk is heated and then coagulated using natural enzymes. The curds are then drained and placed in molds to give the cheese its characteristic shape. The cheese is then aged for a short period, allowing it to develop its unique flavor and texture.

One popular recipe that features Fior di ricotta di Ponte Persica is “Ravioli di ricotta,” which is a type of stuffed pasta. The cheese is mixed with other ingredients such as Parmesan cheese, eggs, and herbs, and then used as a filling for the ravioli. Another recipe is “Cannoli,” a traditional Italian dessert. The Fior di ricotta di Ponte Persica is mixed with sugar, vanilla, and sometimes chocolate chips, and then piped into crispy cannoli shells.

Sources:
– “Fior di ricotta di Ponte Persica” – www.prodottitipici.campania.it
– “Fior di ricotta di Ponte Persica” – www.agricoltura.regione.campania.it