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Ricotta Romana DOP

      Ricotta Romana PDO













Ricotta Romana PDO is a fresh milk product obtained with whole sheep’s milk whey obtained from animals belonging to the Sarda, Comisana, Sopravissana and Massese breeds and their cross-breeds; the sheep must originate from the Lazio region and be pasture-grazed or fed on forage that grows in the region. The production area of Ricotta Romana PDO is within the administrative territory of the Lazio region. The origins of Ricotta Romana PDO date back to ancient times. As Cato states in his works referring to the regulations for sheep farming in the Roman Republic, sheep’s milk had numerous functions: from religious and sacrificial to nourishment, either as a drink or transformed into cheese or ricotta, for which excess whey was used. There are numerous historical documents testifying to the diffusion of ricotta as a common food. Lucio Giunio Moderato Columella, Roman agricultural writer of the I Century A.C., describes the various methods of obtaining this product in his book, De re rustica. According to Mauro Vizzardi, the author of Formaggi Italiani, although ricotta may originate from Roman agriculture, its diffusion was thanks to S. Francesco d’Assisi, who, in 1223, taught the specific production processes to shepherds in the Lazio area. Galen, in Della natura et vertu di cibi (1572), wrote: “that which for Galen and the Greeks was known as oxygala, is that which we now call ricotta”. In more recent times, Ercole Metalli, in his book Usi e costumi della campagna romana, tells how at the beginning of the 1900s, ricotta still represented practically the only food source for the shepherds of Lazio. In the same volume, he describes the production techniques of ricotta and the widespread habit of eating it with bread.



Cooking



Ricotta Romana PDO can be kept for a couple of days at 4-5°C. The cheese can be eaten on its own, better if very fresh, or used as an ingredient in the preparation of several recipes and fillings. It is particularly recommended with rye bread, dill bread or home-made bread. The product is usually served with local, light white or rosé wine, among which, Circeo PDO Rosato or Colli della Sabina PDO.




Certification



PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 2005


Vegetarian



  Yes


Dietary product



  Yes


Lactose-free product



  No



NUTRITIONAL VALUE




Calories



   271 - 274 kcal per 100 gr.


Protein



   8.4 - 12 gr. per 100 gr.


Fats



   13 - 25.1 gr. per 100 gr.


Fat in dry matter



   40 %


Carbohydrates



   3.04 - 3.2 gr. per 100 gr.


Water



   56 gr. per 100 gr.


The dry residue



   40 %


Ash



   0.4 gr. per 100 gr.



MACRONUTRIENTS




(Ca) Calcium



  84 - 207 mg. ( 83% )*


(K) Potassium



  37 mg. ( 58% )*


(Mg) Magnesium



  11 mg. ( 69% )*


(Na) Sodium



  256 mg. ( 68% )*


(P) Phosphorus



  158 - 169 mg. ( 67% )*



Dietary element




(Fe) Iron



  0.38 mg. ( 62% )*


(Zn) Zinc



  1.06 mg. ( 74% )*



VITAMINS




(A) Retino.



  120 mcg. ( 58% )*


(B1) Thiamine.



  13 mcg. ( 68% )*


(B2) Riboflavin.



  0.195 mg. ( 35% )*


(B3) Niacin.



   0.104 mg. per 100 gr.


(B6) Pyridoxine.



  0.043 mg. ( 57% )*


(D) Calciferol



   0.2 mcg.


(E) Tocopherol



  0.11 mg. ( 78% )*


*(the difference from the average value)



Statistics



4,8 -  Individual visits per month (average)
133 -  All individual visits
01 11 2016 -  Date of publication of this article
22 01 2017 -  Date of last edit


Ricotta Romana PDO. Foto № 1
Ricotta Romana PDO. Foto  № 2
Ricotta Romana PDO. Foto  № 3



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