The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.
The paté is well covered by a layer of oil and has a pleasant dark brown color.
The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.
La Ricotta Salata is one of the many variations that the fresh ricotta has suffered during its long life.
The paté is well covered by a layer of oil and has a pleasant dark brown color.