Ricotta is a dairy spread in Sicily, where it is used in countless food preparation. But Nebrodi experienced a kind of explosion of biodiversity. Here it is still produced as in the days of Homer, using the latex as graft fig. The cheese maker has its trees of reference from which branches off the plunging directly in serum or diluting in a decoction of boiling water which then travaserà in the boiler. The technique is rather complicated, since the effectiveness of the latex is conditioned by the climate, the season, the vegetative vigor of the tree: for which the dairyman every day must decide amount of latex and reaction time. it is certain that with this technique you get ricotta absolutely pure, very personal (vary by hand cheese maker) and have no aftertaste of lemon or acid or mineral. At most a very pleasant herbaceous aroma. But the variability does not depend only from the latex of the fig tree will make ricotta vaccine, doggie and mixed. Also they do not salt, to be consumed fresh especially in the kitchen or bakery, savory or salted fresh and still intended for curing, which will become hard, almost granite, good for grating over pasta. Nebrodi also produces ricotta cheese - the technique of cooking the curd - is tender and sweet, salty and is destined for a long aging.