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Ricotta salata

Salted Ricotta is only produced in the summer months following the ancient tradition of “Muntagnese” (traditional cattle rancher in the mountains).

It comes from cow’s milk whey with the addition of “agra” (a naturally soured whey).

Once the fresh Ricotta has been lightly  dry salted with  natural sea salt, it is left to dry and ripen on wooden boards  for about 60 days in a natural and aerated environment.

It is a perfect accompaniment to pasta dishes  like “Pasta alla Norma” made with cherry tomatoes or aubergines.

It is produced in forms of 150 g and 800 g

Ingredients: whey,  whole pasteurized milk, salt.

SHELF LIFE 9 months