While my ricer is not the most popular tool in my gadget drawer, it is the best choice for making mashed potatoes – and apparently for creating ricotta filled delights. At least that’s according to Ciro Poppiti, Esq, of Arcangelo Cheese. In his appearance on “Ciao Italia” he explained that a ricer provides a lighter, fluffier, easier to blend consistency than even whisking. After seeing the results of his Pizza Carnevale (a cheese and sausage filled deep dish pie), if he says the ricer is the tool to use, then that’s good enough for me. Hey, the guy makes artisanal cheese for a living – he must know these things