DESCRIPTION
Dry ricotta is a classic in the kitchen, much appreciated grated over a nice dish of pasta or to make various recipes.
The goodness of this product comes from the careful selection of raw materials, as well as the completely artisanal processing of milk.
The milk used to obtain this special dry ricotta is that of sheep and cows typical of the pastures of Irpinia, especially those that cross the Picentini Mountains area.
Immersed in nature, these animals are free to feed in the pastures drawing directly from the earth.
Their diet, well controlled and not at all adulterated by chemical feed, ensures that the milk is enriched with unparalleled nutrients and organoleptic properties.
The intent to bring only genuine flavors to the table, therefore, also translates into the use of traditional processing methods according to which, with the great skill of the cheesemaker and his staff, the ricotta made from the whey is sifted by hand and then placed to mature for about 1/6 months in special cells with controlled ventilation, humidity and temperature.
NUTRITIONAL VALUES
Energy Kj: 762
Energy Kcal: 183
Fats: 12.5 g of which saturated: 7.2 g
Carbohydrates: 4.1 g of which sugars: 0.3 g
Fibers: 0.0 g
Protein: 13.5 g
Salt: 2 g
SHELF LIFE: (6 months)
CONSERVATION
Store at a temperature between 0 and 4 °C.
