The word “ricotta” comes from the Latin “recoctus”, meaning “cooked again”, and refers to the production method of this dairy product obtained from whey. Greeks and Romans were yet accustomed to this product: Columella describes all production stages in his work “De Re Rustica”. Ricotta Romana is produced from ewe’s milk whey coming from sheep grazing on pastures in the Latium region. A small percentage of whole ewe’s milk (maximum 15%) is allowed in order to increase creaminess. Once the whole mass has raised, it is collected in moulds and left to drain.The Ricotta Romana has obtained the Protected Designation of Origin in 2005 (Regulation (EC) n. 737/05).