Ricotta Romana becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) which was issued on 14 May 2005.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lazio.
The origins of Ricotta Romana PDO are ancient and historical references date back to Marco Porzio Catone who picked up the regulations governing pastoralism in Republican Rome where sheep’s milk had three purposes: religious, as a drink and transformation into cheese with the use residual serum to get precisely the ricotta.
The regulations impose that the serum to be made from whole sheep’s milk coming from the territory of the Lazio region and machining operations, processing and packaging of the same in Ricotta Romana PDO must take place only in the territory of the Lazio region.
Ricotta Romana PDO is identifiable by the logo containing a sheep’s head and the words “cheese” in yellow and “Roman” in red.
Is mainly produced in the Agro Romano in the period between November and June. The sheep breeds from which the whole milk are Sarda, Sicilian and Comisana fed for 10% forage and 90% in the pasture. For the production of Ricotta Romana PDO is permitted, in the course of the process of heating the whey at a temperature between 50-60 ° C, the addition of whole sheep’s milk from the following breeds mentioned above and dall’areale expected, until 15% of the total volume of the serum.
Ricotta Romana PDO is packed in baskets conical wicker, plastic or metal with a maximum capacity of two pounds, or wrapped in parchment paper or in a vacuum.
The peculiarity of Ricotta Romana PDO is the sweetish flavor that distinguishes it from any other kind of ricotta.


Lascia un commento

Il tuo indirizzo email non sarà pubblicato.