I will make this irresistible Sicilian Cassata for Greek Easter, this Sunday!
Michael Costa, the Zaytinya chef told me you can find very good sheep's milk ricotta in the US, I think he said from Vermont.
These look delicious! And also love the link to the article about fig trees and how they can help us adapt to a changing climate.
Thanks for such a rich store of information, Aglaia. I so wish we could find genuine ricotta/myzithra in the US. It is incredibly difficult as soured (curdled) milk (or cream) has replaced it almost everywhere.
Michael Costa, the Zaytinya chef told me you can find very good sheep's milk ricotta in the US, I think he said from Vermont.
These look delicious! And also love the link to the article about fig trees and how they can help us adapt to a changing climate.
Thanks for such a rich store of information, Aglaia. I so wish we could find genuine ricotta/myzithra in the US. It is incredibly difficult as soured (curdled) milk (or cream) has replaced it almost everywhere.