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« IMBB 12: blood and Marmite | Main | Southern Italian cheeses, part II: Ragusano, the king of Sicilian cheese. »

February 23, 2005



Very interesting. Ricotta Forte is a new cheese for me. Thanks for the introduction! The glass jar thing - is that the way it is sold? This cheese, is it available in markets in Puglia or does one need to know where to purchase it?

As for the Gambaccio, for the raw stuff they say it is normally sold as stincho and braised or roasted. For the cured stuff, they say it is given to the dog, or better yet made into brodo (salt warning) or the meat is pulled for a filling in tortelli. Close to how you use it?



Ore, the cheese is usually sold in some kind of container, plastic or glass. I've only seen it on sale in Puglia, but I must admit I never actively looked for it in shops anywhere else since a glass lasts a long time.

The prosciutto thing... yes, quite close to how we use it at home too, the meat sticking to the bone "end" is usually sold for cooking. Tortellini are not common in Neapolitan cooking, but there are a few stuffings and pasta sauces, like Genovese, which use it.


"...give poverty and hunger a thought for a change: nothing pushes people to new foods like the need to eat."

Oh this resonates here in the Philippines. Somehow this gives me an idea for future blog entries. Thanks Alberto!


Karen, you're welcome. I'll be looking forward to your blog entries with great interest.

Virgilio Pichierri

The ricotta scante is the best. I have been eating it since I was a boy. My Father introduced me to it. A little scoop of hot gravy on the plate and some ricotta scanta. Mix it well till it disolves. Then add the macaroni and add a little more sauce and mix it well. Then, add some Locateli Romano grated cheese, and that is a meal to die for. They sell it at Arthur Avenue caterers in the Bronx NY through mail order. I hope the info is helpful to those who love La Ricotta Scanta like I do. My father Cosmo was from Lecce,
Province di Taranto Puglia Italia.


Virgilio, thanks for the "recipe" and for the shopping tip for US readers.


What would be a good wine pairing with Caciocavallo cheese.. Thanks


Ray, a classical pairing is with a nice full bodied Southern Italian red: just to make a few examples think Cirò, Aglianico del Vulture, Negramaro or a nice Nero d'Avola. The aged versions of these wines are great with the more piquant aged Caciocavallo. For younger cheeses I would go with a more fruity and younger red wine.

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