Ricotta di Siero Caseificio Aversano
The term “ricotta” comes from the Latin word recoctus (= cooked again ) which indicates the annealing of the serum after the cheese production, that's why the ricotta cannot be considered a real cheese because it's obtained from the whey that breaks free from the curd. It is a very old product and spread throughout the region which should be eaten very fresh.
It's obtained by heating the whey up to a temperature of about 80°, when a very light and flaky white mass emerges it is collected while still hot and put in plastic containers. This creates a prismatic shape, white in colour and with a very delicate consistency, which is consumed by itself or as an essential ingredient in many traditional dishes of the Campania region, from the filled pasta to dessert like the “pastiera”.