The ricotta is bought in from the Lazio countryside early each day and is usually snapped up by lunchtime.
Obviously we don't have the luxury of a food processor in our rented apartment so we make do with a wooden spoon and an old fashioned mixing bowl.
Whisking the egg whites with a metal whisk is tedious but well worth the effort as the folded in egg whites result in a light & fluffy pancake.
The honey that we serve with the pancakes also comes from Antica Caciara. It is made on Roberto's own farm.
We finish the dish with whatever fruits are in season. In August/September this usually means figs.
At other times of year we go with what ever appeals to us in the market.