A very very nice write-up about how to make ricotta. Keep at between 175-185°F. Add 1T+1t white vinegar per liter.
Interesting pane from an Italian meeting called the "Share Festival". I haven't watched the whole thing but the parts I've seen seem reasonably intriguing -- although a few of the people are definitely of the sort of European-free culture "usual suspects" group and so may not have a lot new to say to you.
This one uses canned tomato. None of the others do. I'm sure that makes it much easier to make and much worse.