Recipes
The Brossina

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.