Did you know Ricotta cannot really be considered a true cheese, as it is obtained from the whey without the curd? While on the Amalfi Coast you must absolutely try the one from Agerola, my favorite in the world. -serves 4- 200 g (7 oz) ricotta 1 T sugar 100 g (3.5 oz) milk 2 T Amalfi Lemon jam 4 Pavesini coockies 4 Savoiardi coockies Sorrento Oranges zest Mint leaves to top Whisk the ricotta until it is very smooth and creamy, then add sugar, and whisk again. Pour in the mi