Eating Fresh Organic Ricotta for Breakfast

Today for breakfast I had a hot bowl of fresh ricotta. My mother, nonna, zia Nella and zia Pina left our home at 8 a.m. to eat ricotta at a farm outside of Maniace. My nonna brought bowls and spoons so that we could eat it immediately after it was made.

When we arrived Antonio, the owner of the family run organic farm, was stirring a cauldron filled with milk squeezed from the cows that morning and yesterday evening. The room was hot and filled with cheese. Balls of provolone hung on the wall. Rounds of brilliant white cheese sat in strainers on top of stainless steel tables with a built in drain for the excess water.

I did not know that ricotta was made from what remained after the cheese was formed. I have heard that some do not consider it cheese and the way my relatives refer to make me believe that they consider it eat separate from cheese. We arrived after the cheese was removed from the hot milk. So I did not see the whole process nor inquire on what exactly ricotta is.

When the ricotta bubbled up we grabbed our spoons and bowls anxiously waiting in line for Antonio to ladle in spoonfuls of it into our ware. I ate mine outside sipping the hot tinged green water that surrounded the spongy ricotta in between mouthfuls. There were no additives, not even a pinch of salt — just pure milk — because it was made organically.

We left with baskets of ricotta and hand formed balls of cheese. I said “bye” to the brown spotted cows roaming around in the hay and promised to return one early morning for breakfast.