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Encyclopedia of Pasta

By Oretta Zanini de Vita

Published 2009

  • About
A cheese, typical of Basilicata but found throughout southern Italy, made from sheep’s milk and a small amount of goat’s milk. It is aged for four months and packaged in conical baskets like those used for ricotta, hence the name. The flavor resembles that of sheep’s milk ricotta, but the cheese is hard enough to grate over pasta.

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