Ricotta Affumicata is made with fresh ricotta curdled by hand and then smoked in a wood-fired oven, according to the ancient recipe of the Venetian peasants who used to dry the ricotta by the fireplace until the smoke turned it a beautiful golden color. The rind is very thin and brown, while the paste is white and the texture is firm, velvety and silky. The taste is sweet, round, full on the palate with long smoky notes. The olfactory aftertaste is intense, long and pleasant, with notes of wood and smokiness.

The savoriness and smokiness of smoked ricotta goes well with the sweetness of bread or pasta. The secret of smoked ricotta is to use it grated with a large-hole grater (like the one used for carrots).