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Ricotta Infornata

The Ricotta Infornata is produced a week after salting, cooking it in a stone oven, to obtain a thin, reddish brown crust. It is delicious and tasty when grated on macaroni or other dishes.
Ricotta infornata is made with fresh dairy cheese, produced from sheep, goat, cow or mixed whey.
Its generally conical shape depends on the cheese strainer where the fresh ricotta is placed; the texture is soft and creamy, the color is white and its weight varies from 1 to 1.5 Kg
It has a delicate smell of whey and its taste is sweet with notes of toasted nuts and a flavor of roasted, dried fruit.
The production techniques include the traditional equipment such as the stone oven and the ancient ceramic plates .
The Ricotta Infornata curiosity is that the it derives from the need to keep the Ricotta cheese produced during the cheesemaking process of Maiorchino.

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The Ricotta Infornata is produced a week after salting, cooking it in a stone oven, to obtain a thin, reddish brown crust. It is delicious and tasty when grated on macaroni or other dishes.
Ricotta infornata is made with fresh dairy cheese, produced from sheep, goat, cow or mixed whey.
Its generally conical shape depends on the cheese strainer where the fresh ricotta is placed; the texture is soft and creamy, the color is white and its weight varies from 1 to 1.5 Kg
It has a delicate smell of whey and its taste is sweet with notes of toasted nuts and a flavor of roasted, dried fruit.
The production techniques include the traditional equipment such as the stone oven and the ancient ceramic plates .
The Ricotta Infornata curiosity is that the it derives from the need to keep the Ricotta cheese produced during the cheesemaking process of Maiorchino.



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