White as freshly fallen snow, light as a summer breeze and tempting as a first kiss, Fratelli La Bufala’s signature la ricottina dessert is heaven on Earth.
Miami, FL – Sometimes the most wonderful things in life are the simple ones. This adage not only applies to things that appeal to our emotions, but also our basic senses. Therefore, it goes without saying that dessert recipes, which can sometimes be cluttered with complicated preparation methods and tricky toppings, are sometimes best left in their basic form.
Though Fratelli La Bufala (FLB), Miami’s new home of authentic Neapolitan cuisine, offers fantastic traditional desserts like tiramisu, cheesecake and even a torte Caprese (chocolate almond cake), there is one simple star that rises above the rest: the ricottina.
“It’s our own recipe,” claims Adelchi Mancusi, co-owner and manager of the Miami Beach FLB. “Nobody makes that dessert, though it’s such a simple thing.” But there’s good reason why this recipe can’t be found in most cooks’ recipe boxes.
Its triad of contents is recognizable, for the ricottina is made using only ricotta cheese, limoncello and sugar. Preparation is easy, as one merely blends the contents to taste, then whips it by hand until the mixture reaches a consistency near frosting. And storing the confection is easy, too, since one can leave the finished product in a refrigerator for nearly an entire day, taking it out regularly to scoop a serving onto a dainty dish.
Even the presentation is fuss-free; most diners enjoy theirs topped only with a drizzle of wild cherry coulis or chocolate. But there is one catch – the only place to find homemade ricottina is at FLB. Why? Because the chefs use ricotta bufala– a luxury that can only be obtained from a small region in Italy.
Like the mozzarella and cacio and used in various appetizers, entrees and desserts at FLB, the ricotta is made from 100 percent water buffalo milk, imported twice weekly from a cheese factory partly owned by FLB’s parent company, M6 Group USA. Call any local epicurean grocery and they’ll tell you they don’t carry the main ingredient necessary to make this divine creation.
According to M6 CEO Luca D'Angelo, the fact that this dessert has become a precious commodity in the Miami market is justifiable. “It is such a fresh, simple recipe. And you can have it both winter and summer. A chef at FLB came up with it for our first restaurant in Italy and no one in the United States can make it.”
The same goes for the other desserts on the menu, including the cannolini. This decadent treat consists of cannoli pastry stuffed with bufala ricotta cream, limoncello and chocolate.
As a matter of fact, the buffalo-milk based desserts have become so popular in the Italy-based FLBs, that the company has opened a buffalo milk ice cream store in Naples.
But there’s no need to fret – so long as FLB is around, no sweet-lover in South Florida will be without his or her beloved buffalo cheese-based desserts.
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