“The pollo alla Messinese, a sumptuous dish of chicken smothered in a tuna-flavored mayonnaise that I produced, would have fed three hundred guests at a wedding. Unfortunately there was to be no wedding. Following the chicken incident, Mama banned me from slaughtering any more animals, so I turned to the dairy instead. I made salty ricotta by boiling sheep's milk with salt and skimming the whey with a bunch of twigs in the old tradition, just as Nonna Fiore had taught me. The ricotta I too made in great quantities, storing it in barrels in the roof of the cowshed.” DairyChickenItalian CookingRosa Fiore Book:La Cucina Source: La Cucina