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Also called “recòtte ascuànte” it is a typical soft and spreadable dairy product obtained from whey. It is fermented by means of batters and yeasts and unlike the salted one, it is creamy and has a spicy and slightly bitter taste that recalls that of long-aged pecorino, also thanks to the different fatty acids such as butyric and acetic contained. In the cuisine of Turi it is used to flavor fried panzerotti, frittèle and fecazzedde di murte.
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