PAT

Ricotta mista

传统农产食品，意大利农业部国家名录

Ricotta (Italian: [riˈkɔtta]) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. However, modern ricotta is often made from milk instead of whey. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Ricotta (lit. 'recooked' or 'refined') protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling.

西西里传统农产食品名录第 292 号

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Miele di timo ibleo · Presidio Slow Food Miele della provincia di Agrigento · PAT Miele delle Egadi · PAT Miele delle Madonie · PAT Miele di acacia, di timo, di carrubo · PAT Miele di timo, di agrumi, di cardo, di eucalyptus, di carrubo · PAT Miele di Trapani · PAT Miele ibleo · PAT

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来源：欧盟地理标志登记册 eAmbrosia（名称、类型、登记日期）；意大利农业部传统农产食品国家名录，11 March 2025 修订版；慢食基金会，西西里 Presidio；文字和图片来自维基百科（CC BY-SA）。更新于 2026年9月12日。