The whey obtained from the cheese processing is put into a steel container called “Double Bottom”. Here milk is added to the whey and it is brought to a temperature of about 80 ° C to allow the Ricotta to flake on the surface.
The flakes of milk that form on the surface make this product refined and light due to its exceptional degree of digestibility and nutritional value.
Suitable to accompany pasta dishes or desserts, and if sweetened it can also be used as the main ingredient for the Sicilian cassata or cannoli.
Produced in moulds of 500g or about 2 kg
Ingredients: whey, whole pasteurized milk, salt.
SHELF LIFE 5 days/ 8 days