Ricotta
Ricotta is obtained by adding pasta filata, salt and milk to the fresh whey according to the traditional recipe.
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One thus obtains a natural cheese with soft consistency and delicate taste, which can also be appreciated in the preparation of sweet or savoury dishes.
Its typical shape is due to the pierced container called fuscella that it is put in during the working phase to help remove the excess whey.
- Ingredients: whey, milk (cow's or sheep's depending on where the whey comes from), salt
- Formats: 250 g / 500 g / 1,5 kg / 2,5 kg
