The name Ricotta explains the method of production of this very particular and little known cheese outside Italy: the milk is cooked twice, “re-cooked”.
The result is a fresh cheese with a delicate taste that can be enjoyed either with vegetables and cold cuts, or in a sweet version, sprinkled with sugar or honey, or as an ingredient in desserts or filled pasta.
Ricotta can be produced with any type of milk, but with 100% buffalo milk from Campania it is even more creamy and has a full and intense taste.
It is produced in Paestum, in the Salerno area, by a renowned company that takes care of the entire production process, from feeding the animals to milking and the production of dairy products, in every detail to guarantee an inimitable product.
Shape and sizes: (100g – 250g)