We craft our signature ricotta using the milk of the fig branch, whose natural coagulant qualities impart a beautifully refined firmness, a purer, more elegant flavour, and exceptional freshness to the sheep’s milk. This technique — carried from Sicily to Tuscany by Sebastiano himself — lies at the heart of “La Ricotta di Bastiano.” Owing to its extraordinary delicacy and ultra-fresh nature, the ricotta cannot be shipped; the only way to experience it at its best is to visit us in person.