Processing: the salted ricotta is obtained by bringing the to a temperature of about 85 ° C, in large hemispherical containers, called "double bottoms", where the whey proteins tend to clump together in flakes and rise to the surface, and then be collected and inserted into the appropriate spindles. Subsequently, the freshly produced ricotta is left to drain for a few days before being salted. Salting takes place almost exclusively by hand with coarse sea salt. After a seasoning of a few days (on average from a minimum of 10 up to a maximum of 30) the salted ricotta is ready for consumption.