Formaggi e Ricotta di stazzo is a traditional cheese and ricotta produced in the region of Abruzzo, Italy. It can be found in various towns and communes of Abruzzo, including Pescara, Chieti, Teramo, and L’Aquila. This cheese has a rich history dating back centuries and is deeply rooted in the local culinary traditions of the region.
The production of Formaggi e Ricotta di stazzo involves using milk from local sheep and goats. The milk is carefully processed and transformed into cheese and ricotta using traditional methods. The cheese is aged for a specific period, resulting in a unique flavor and texture. It is known for its creamy and slightly tangy taste, making it a popular choice among cheese lovers.
Formaggi e Ricotta di stazzo has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a prestigious designation given to traditional Italian food products. This recognition ensures that the cheese is produced following specific traditional methods and adheres to strict quality standards.
One popular recipe that incorporates Formaggi e Ricotta di stazzo is “Pasta alla Chitarra con Formaggi e Ricotta di stazzo.” This dish combines the traditional homemade pasta, known as “pasta alla chitarra,” with the creamy and flavorful cheese. Another recipe is “Ricotta di stazzo Tart,” where the ricotta is used as a filling for a delicious tart.
Sources:
1. “Formaggi e Ricotta di stazzo” – www.abruzzoturismo.it
2. “Traditional Agri-Foodstuffs (PAT)” – www.agricoltura.regione.abruzzo.it