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