Dairy product obtained from the coagulation of whole cow’s milk (not whey) with a truncated pyramid or truncated cone shape, with the presence of the characteristic "fuscella", weighing up to 2 kg; porcelain white to very light straw color, depending on the type of milk used; no rind, soft, creamy texture, milk-white color; more pasty and velvety texture than normal ricotta; – chemical characteristics: fat 10 – 20%; moisture not exceeding 70%, lactic acid less than or equal to 0.3%, protein 8 – 10%. – organoleptic characteristics: more delicate flavor of the typical ricotta, characteristically fresh and delicately sweet, distinct smell of milk and cream, suitable for the preparation of traditional desserts.
The production is consolidated in the area where there was a flourishing sheep and goat breeding, with whose milk was originally produced the "ricotta di fuscella"; today cow’s milk coming from regional breeding is used.
