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Born from the “recovery” of the curd serum, our ricotta is much more creamy and tasty than a usual ricotta thanks to the addition of milk freshly milked. Ideal natural, also great for various uses in the kitchen.
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Born from the “recovery” of the curd serum, our ricotta is much more creamy and tasty than a usual ricotta thanks to the addition of milk freshly milked. Ideal natural, also great for various uses in the kitchen.
€/kg: 11.50€
CONSERVATION
Store between +0°C and +4°C.
Shelf Life: 4 days from the production date indicated on the package.
TECHNICAL INFORMATION
Ingredients: Wheat whey, unpasteurized raw milk of buffalo, salt.
Allergens: Milk
Origin of milk: ITALY. Munto buffalo milk exclusively at the Azienda Agricola Gorbani Daniele Francesco - Cascina Dari 1 - 24050 Pumenengo (BG) - Italy. Manufactured at Cascina Dari 1 - 24050 - Pumenengo (BG) - IT P5E6X CE
Specific References
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The Provola di latte di Bufala smoked is a version of the Mozzarella typical of Campania.
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.
The Provola bianco dolce is a version of the typical smoked provola 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 Smoked Provola is a fresh cheese with a slightly smoked flavour.
It's a fat, fresh or short seasoning cheese, with yarn, smoked pasta.
Unique in taste and shape, mozzarella is that of Latteria Sorrentina that for years produces dairy products and fresh cheeses following the oldest of the dairy traditions.
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 processing technique of salted ricotta consists of a special process based on the salting of the product and its seasoning
La Ricotta Salata is one of the many variations that the fresh ricotta has suffered during its long life.
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 daughter of Mozzarella di bufala is basically a shell of buffalo mozzarella that encloses inside a real treasure
The "Provola" cheese is a sintered cheese, obtained from the natural fermentation with an average maturity.