The Brossina

June 18, 2011


  • 4 liters of goat milk
  • 20 grams of salt

What to prepare

  • a terracotta bowl
  • a stick from a fig tree
  • a clean cloth
  • a dry crotìn (cellar)


From October take salted sheep milk and put in a “topina” (terracotta container) mixing from time to time with a striped fig stick, on which you left a tip of an unripened fig for about a week or more, until the milk coagulates and becomes a cream that is slightly sour.

The container must be kept in a cròtin in a cool place and covered with a clean cloth. It can be eaten on bread baked in a wood-burning oven or with polenta.