From the rural tradition of the re-use, “re-coctus”: the Ricotta is the result of the processing of cow and goat whey. White and doughy, soft and light, it is probably the most versatile cheese: it doesn’t cover the ingredients but rather enhances the flavors. Mentioned in The Odissey, the Ricotta accompanies the men’s meals fom antiquity, the Christian tradition attributes to St.Francesco of Assisi the teaching of the Ricotta production to the shepherds of Lazio.
Whey from cow milk, cream from cow milk, salt, lactic acid E 330 (processing aid).
Milk and products thereof.
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