Miele di Corbezzolo Abbinato a Ricotta di Pecora
Sardinia — Barbagia, Nuoro province
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.