Ricotta is obtained though the recooking of whey
that remains after cheese production. After a
suitable ripening into cellar, “ricotta secca (dry)”
is obtained. It isn’t cut but used mostly grated
on home made pasta.

Ingredients:

Type: Serum sheep milk, salt, addition of milk.
In the stuffed hot pepper.

Nutrizional parameters:

Parameter	Medium value for 100 grams of product
Protein	-
Lipides	-
Water	-

Parametri Merceologici:

External aspect	Conical-shaped
Weight	Approximately 17,6 oz
Color	White
Consistence	Hard
Odour	Characteristic
Flavour	Sweet or spicy

Caserecce with dried broccoli and bacon