© 2011 Paul Forte
A 5 minute film showing how Ricotta is made
Antonio Borza from Montattico is from a long line of shepherds, who have farmed the land in the mountains in our region. Following the ancient methods of his father and grandfather, he kindly showed us in June 2011 how ricotta is made by boiling the whey after making pecorino cheese. At 5 a.m. that morning, he had milked 50 sheep at La Cisterna to produce 50 litres of milk, which he then turned into six pecorino cheeses and a lot of ricotta. He and his wife do this every morning.
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