Ricotta is made in part from whey, a by-product of cheese making. Because of this, it is not considered a true cheese, but instead a latticino, or dairy product. While cow's milk ricotta is the most common, and ricotta made from water buffalo's milk and goat's milk is found as well, rich, creamy ricotta romana, made from sheep's milk, is particularly prized by Roman cooks. It is a popular filling for such sweets as sfogliatelle (filled flaky pastry) and cannoli, and for tarts, such as this recipe adapted from a dessert made by Enrico Licata, the talented pastry chef at Ristorante La Piazzetta, just off Via Cavour.
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