Ricotta salata Toscanella

Dairy product obtained by the serum processing.

It can be consumed as it is and it is one of the principal ingredient in many cakes and fresh pasta.

When it is salted and seasoned, it acquires additional special flavor and fragrance.

RICOTTA SALATA TOSCANELLA

INGREDIENTS: whey from sheep and goat milk, salt
WEIGHT: 3.0 kg.
PACKAGING: vacuum pack
SHAPE: cylindrical
TEXTURE: white, compact, pleasant and characteristic taste
SEASONING: 20 – 30 days

Ricotta salata testa di Moro

Dairy product obtained by the serum processing.

It can be consumed as it is and it is one of the principal ingredient in many cakes and fresh pasta.

When it is salted and seasoned, it acquires additional special flavor and fragrance.

RICOTTA SALATA TESTA DI MORO

INGREDIENTS: whey from sheep and goat milk, salt
WEIGHT: 2.5 – 3.0 kg.
PACKAGING: vacuum pack
SHAPE: round, smooth
TEXTURE: white, flaky, flavor, excellent for grating
SEASONING: 20-30 days

Ricotta

Dairy product obtained by the serum processing.

It can be consumed as it is and it is one of the principal ingredient in many cakes and fresh pasta.

When it is salted and seasoned, it acquires additional special flavor and fragrance.

INGREDIENTS: whey from sheep and goat milk, salt
WEIGHT: 1.5 – 2.0 kg.
SHAPE: truncated cone
TEXTURE: white, tender, delicate flavor and aroma, creamy
FRESH PRODUCT: ready for use in just a few hours after preparation