Miele di Corbezzolo Abbinato a Ricotta di Pecora
I
Origin
Sardinia — Barbagia, Nuoro province
II
Description
The Sardinian ricotta di pecora (sheep's milk ricotta) from the Barbagia region — made from the second heating of the whey remaining after Pecorino Sardo production. The result is a ricotta that is firmer, drier, and more savoury than cow's milk varieties, with a natural lanolin-tinged, grassy quality. Eaten warm from the pot with corbezzolo honey, a pinch of sea salt, and warm pane carasau — one of the most elemental and perfect combinations in Italian food culture.
III
The Thread
—Fresh soft sheep's milk cheese served warm with highly distinctive regional honey — Greece and Sardinia share this primal combination of sheep dairy and terroir-specific honey Greek
—Fresh whey cheese served with an intensely flavoured sweet-acid liquid — both traditions use a secondary dairy product as the vehicle for a powerful condiment Turkish
—Fresh mild cheese paired with an intensely bitter-sweet regional condiment — the Mediterranean tradition of balancing neutral fresh dairy with extreme flavour contrasts Lebanese
IV
Flavour Context
Warm, lanolin-grassy sheep ricotta, intensely bitter corbezzolo honey, sea salt — one of the most complex simple foods in Italy, requiring great ingredients and nothing else
Pillars V — VII
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