Smoked ricotta is a typical preparation of ricotta from Sila. The ricotta, made from cow’s milk whey after the processing of caciocavalllo silano, is compressed into brick-shapes and let it drain for two days. When it gets a thicker consistence, it is smoked according to an ancient process with river wood which will give to the ricotta an unmistakable taste and aroma.
Rich in proteins with a high biological value, of B vitamins, mineral salts, and lactose, it is very digestible and it is advised in light diets. It can be preserved for a long time, and it can be eaten with bread or grated on pasta, gnocchi di patate (potato dumplings), and cooked vegetables, or served as tasty table cheese.
