Hailing from Salento in the region of Puglia, cacioricotta appears very similar to a dried ricotta, however its flavour is lightly sharp and unique.
The Cacioricotta is made with cow’s milk cheese. Traditionally made in spring, this white, stretched curd cheese is firm and dainty flaky to the bite and has a delicate, mildly salty flavour.
Ideal on Orecchiette, with tomato sauce and fresh basil.
This Cacioricotta is produced in Apulia Region, by Masseria Fragnite – Ceglie Messapica.
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