LA RICOTTA FORTE, A PUNCH OF FLAVOR IN YOUR PLATE

Also called recòtte ascuànte, it is a typical soft, spreadable cheese made from whey. It is fermented with bacteria and yeasts and, unlike the salted version, has a creamy texture and a spicy, slightly bitter flavor reminiscent of aged pecorino, thanks in part to the presence of various fatty acids such as butyric and acetic acid. In Turi’s cuisine, it is used to flavor fried panzerotti, frittèle, and fecazzedde di murte.