Ricotta Fernando di Gennaro

We discovered this ricotta in La Tradizione (+39 081028437), a store located in Vico Equense, on the Sorrentine peninsula, which offers the best delicacies of the Campania region: cheeses, cured meats, pastas, etc. It also happens to be frequently used by the great chef Gennaro Esposito of “Torre del Saracino” (see restaurants section) in an infinity of dazzling dishes, taking on relevant, even transcendental roles. Its production is very limited and utterly artisanal – made from the milk of approximately 90 cows in a small village presided over by Tommaso di Gennaro who inherited the spirit and technique from his father.
So that there are no misunderstandings: this is cream and creaminess in unerring splendor. A fresh “butter”, substantial, concentrated, dense, full of personality and character, converted into the quintessence of milk. There is no rind, only radiant, granulated and unctuous white cheese. It smothers the palate with its delicious evanescent cream.