The processing technique of salted ricotta consists of a special process based on the salting of the product and its seasoning
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The processing technique of salted ricotta is a special process based on the salting of the product and its seasoning. After seasoning the product acquires a solid and compact consistency.
Salad ricotta can be used as a table cheese, but the ideal would be to grate it on the first dishes, meat sauces or vegetables, as it combines to their determined taste a natural tendency of creaminess.
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The Smoked Provola is a fresh cheese with a slightly smoked flavour.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy
It's a fat, fresh or short seasoning cheese, with yarn, smoked pasta.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian in pasta filata native to Campania and that for centuries it is produced also in the rest of the South and in Centro Italia.
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 Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
The mozzarella cherries are a fresh and tasty product that lends itself to many uses, such as wonderful salads, compositions and dishes.
Fiordilatte a filone is a cheese made of cow's milk, it is most used in the kitchen especially for the preparation of pizza.
The mozzarella braid of Bufala is a dairy produced with Latte di Bufala Italian pasta yarn native to Campania and that for centuries it is produced also in the rest of the South and in the Centre Italy.
Fiordilatte a filone is a cheese made of cow's milk, it is most used in the kitchen especially for the preparation of pizza.
The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
The mozzarella di Bufala is a dairy produced with Latte di Bufala Italian a pasta filata native to Campania and that for centuries is produced also in the rest of the South and in the Centre Italy
The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.
Fresh cheese with soft white yarn, compact with a fresh and delicate taste.