Actually ricotta could not be considered a cheese because it is obtained from whey and not from milk. Its name derived from the processing method. The whey essentially undergoes a second cooking (re-cooked= ricotta) after the first one (made for cheese production).
His fat content is much lower than in other cheeses, therefore it is eaten by people who have cholesterol problems or are on diet.
In cooking it can be used for both sweet and salty dishes
English
Deutsch 
Italiano