On a summer lark in Tuscany, we met Salvatore Farina at his tiny San Gimignano enoteca “Gustavo.” Over a legendary meal, he had us at “ricotta, bread, olive oil” and thus began the storied friendship that became Salvatore Bklyn. Salvatore educated us in the way of ricotta, and when we could find no rival stateside, we decided to make our own.

The king of ricotta! We use the freshest, fattiest whole milk from upstate to create a deeply creamy ricotta. We hang it in cheesecloth for an extra long time to give it dense, rich texture and a whisper of lemon to keep it bright. Try it with whatever, it’ll probably work.

Smoked over the burning embers of sweet cherry wood, our ricotta becomes a husky libertine cheesebomb that you just can’t quit. Don’t put fig preserves on it, or wash it down with a swig of pinot, you likely couldn’t handle it.

Our own blend from Nocellara del Belice olives. This herbaceous-green-freshness is perfect drizzled on our prosciutto and ricotta sandwiches we make at the Brooklyn Flea, and it’s not shy in a salad dressing either. Packaged in recycled wine bottles for easy transport or gift-giving.