Sarasso Val d’Aveto
The term Sarasso derives from the late Latin expressions seracium, seracius, seratium, derived in turn from serum, the cow’s milk whey resulting from dairy processing.
This is a particular ricotta obtained exclusively from the processing of San Sté cheese whey: this kind of ricotta cheese is not consumed immediately, like a fresh cheese, but it is left to age, under salt; this procedure allowed, and still allows, to preserve a dairy product for a longer period, otherwise this product would have to be consumed in a few days.
Sarasso can be used for the preparation of other dishes (such as stuffing), it can be consumed as an aged cheese or used as a dressing for pasta; in the past it was eaten with polenta.
