La Ricotta Marzotica è una ricotta di pecora stagionata per 3-4 settimane, ed ottenuta dalla lavorazione del latte di pecora e dalla termocoagulazione del siero. Oltre ad essere ovviamente assaporata come specialità casearia a sé stante, la ricotta marzotica può essere anche consumata in abbinamento con le fave, oppure, può essere sfruttata per dare vita a gustosi primi piatti, tra i quali, alcuni a base di orecchiette.
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