Although many consider it a cheese, in reality, ricotta is a secondary product obtained - precisely - from the second cooking of the whey released by pecorino and caciotte, which takes place at around 90 degrees of temperature. Of ricotta, there are many different individual regional variations, including Calabrian, Sicilian, Sardinian, Piedmontese and Roman, each of which is mainly characterized by being more salty, spicy or baked.