Dusted with cocoa powder and made with fresh buffalo and cow milk ricotta, this Italian ‘cheesecake’ is made in Puglia, the heel of Italy’s “boot” and an area known for its centuries old farmland and Mediterranean coastline. The Italians think it is Ideal for breakfast with milk & cereals, tea & jams. Taste: Creamy; our staff thinks it tastes like brownie batter or a tootsie roll. Pairings: Dessert wines, Muscat, or Sherry. Made with pasteurized cow and buffalo milk and traditional rennet.