The word ricotta derives from the Latin “recoctus”, which means re-cooking of the whey after the production of the cheese, that is why ricotta cannot be considered a true cheese, because it is obtained from the whey without the curd. It is a very ancient product and it has to be eaten very fresh. It is obtained warming the whey to a temperature of about 80 degrees, until a creamy white and light mass floats up, this is collected and still warm left in plastic or rush baskets, called fuscelle, from which this ricotta gets its name. The result if a product with a prismatic shape, white, with a delicate consistency that can be eaten alone or as an ingredient in many traditional Campania dishes, such as baked pasta or cakes such as pastiera.