{"id":5858,"date":"2019-10-08T13:10:27","date_gmt":"2019-10-08T11:10:27","guid":{"rendered":"https:\/\/www.rivareno.com\/?p=5858"},"modified":"2019-10-08T13:10:27","modified_gmt":"2019-10-08T11:10:27","slug":"typical-campania-desserts-ricotta-and-figs","status":"publish","type":"post","link":"https:\/\/www.rivareno.com\/en\/typical-campania-desserts-ricotta-and-figs\/","title":{"rendered":"Typical Campania desserts: ricotta and figs"},"content":{"rendered":"

The region of \u00a0Campania <\/strong>\u00a0is rich in history and flavour: working with products brought from the land, masterful cooks have developed a \u00a0typical cuisine <\/strong>\u00a0that enhances the quality of the raw ingredients and highlights the creativity of craftsmanship. The pastry of southern Italy holds within its layers the vitality of a territory warmed by the sun and refreshed by the sea. To imagine yourself walking along the \u00a0Amalfi coast,<\/strong> have a slice of \u00a0original Neapolitan pastiera or <\/strong>Capri cake, a bab\u00e0 or a sfogliatella, or a tart made with that marvellous union of ingredients found in typical Campania desserts: figs and ricotta. \u00a0\u00a0<\/strong><\/p>\n

Ricotta and fig cake: from Amalfi to the world<\/h2>\n

\u00a0Typical Campania desserts <\/strong>\u00a0draw on ingredients that, for centuries, have been cultivated in particularly fertile soil – soil that is enriched by its closeness to the sea and to the Apennines. Thanks to the proximity of uncontaminated pastures, \u00a0traditional Campania cuisine <\/strong>\u00a0makes plentiful use of ricotta: this is <\/strong>a fresh, low fat dairy product obtained from the residual whey produced when processing sheep’s milk to make cheese. \u00a0Sheep’s milk ricotta <\/strong>\u00a0preserves the fragrance of the grass eaten by the animals. With a flavour that is \u00a0more intense<\/strong> than that of cow’s milk ricotta, this product is perfect for a return to the true taste of \u00a0Campania desserts of times gone by. <\/strong>\u00a0\u00a0Indeed, cheesemakers used to consume the ricotta they made themselves, rather than sell it: \u00a0recipes based on ricotta <\/strong>\u00a0reveal their authentic rural nature.<\/p>\n

How to prepare baked caramelized figs<\/h2>\n

The \u00a0fig <\/strong>accompanies the change of season from summer to autumn: harvested in September, this fruit retains its charge of vitamins until winter. In the province of \u00a0Salerno. <\/strong>between Agropoli and Bussentino, figs are processed to become a supply of energy and mineral salts: the \u00a0Cilento white fig PDO <\/strong>\u00a0(Protected Designation of Origin) is peeled and dried in the sun and wind on special racks, as it was by the Phoenicians and ancient Greeks. You can bake figs quickly in the oven at home: \u00a0caramelized figs <\/strong>\u00a0can be stuffed and accompanied by sweet wines and liqueurs or incorporated into sweet and savoury recipes. Their \u00a0smoothness and aromaticity <\/strong>\u00a0make figs an ideal fruit for enjoying in \u00a0ricotta dishes. <\/strong><\/p>\n

A taste of ricotta and figs cake in a cup of RivaReno gelato<\/h2>\n

When you discover something so heavenly, it is natural to try and replicate it: the fig and ricotta tart <\/strong>\u00a0has inspired RivaReno <\/strong>to create a speciality that evokes the scents of the Mediterranean. The day-fresh ricotta and fig ice cream is a cloud of sheep’s milk ricotta sweetened with baked caramelized figs that are cooked whole to maintain their seasonal naturalness. Return to your holiday on the Amalfi coast: RivaReno <\/strong>will bring you the unmistakable scents of the South in a Gelato. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"The region of \u00a0Campania \u00a0is rich in history and flavour: working with products brought from the land, masterful cooks have developed a \u00a0typical cuisine \u00a0that enhances the quality of the raw ingredients and highlights the creativity of craftsmanship. The pastry of southern Italy holds within its layers the vitality of a territory warmed by the… View Article<\/a>","protected":false},"author":14,"featured_media":5854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-5858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/posts\/5858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/comments?post=5858"}],"version-history":[{"count":1,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/posts\/5858\/revisions"}],"predecessor-version":[{"id":5859,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/posts\/5858\/revisions\/5859"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/media\/5854"}],"wp:attachment":[{"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/media?parent=5858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/categories?post=5858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rivareno.com\/en\/wp-json\/wp\/v2\/tags?post=5858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}