M�rke: Sapori del Sud

Ricotta from sheep's milk

The white the ricotta is the most widely used dairy product in Italy.

In the older days, ricotta was made primarily by women. The name means "twice boiled milk". The ricotta is made from the whey that remains in cheese production and, therefore, was once considered a food for poor people.

Since it is a lean and light cheese, it enjoys great popularity today, and is also one of the main ingredients of the cuisine of southern Italy.

Ricotta is made from whey and fresh milk or cream. Therefore, it is particularly rich in protein and low in fat.

The ricotta cheese is soft and creamy and is very versatile.

It can be eaten as it is or seasoned with salt and extra-virgin olive oil or sugar. It is also used as an ingredient in more complex dishes. Due to the properties of our ricotta (its creaminess, slight sweetness and grassy hints), it is best served with a wine that is equally delicate, young, velvety and which has a bouquet of plant aromas. To be consumed fresh.