Ragusa is the only area that relies on cows’ milk for making Ricotta, all the rest of Sicily uses sheep milk.
This is my favorite Sicilian cheese. It is served fresh and creamy, dense, aged and salty. So many combinations from sweets to savory. I enjoyed it creamy on breakfast toast or sprinkled it dried on pasta. It’s a world away from the ricotta we know. 

Original drawing ink and watercolor. 5X7"

Matted to 8x10”.