The ricotta

Pretty fresh delicate taste.

It is obtained with the conventional system, by boiling the whey left over from the manufacture of buffalo milk in mozzarella cheese.

Pasta soft and fine, blends harmoniously with the different interpretations of the culinary arts.

The flavor is sweet and delicate, fine and soft dough, it tasted great natural, nell’antipasto, as the second and also for a variety of uses in the kitchen, from first courses to desserts.

HOW TO EAT IT BETTER

Buffalo Ricotta “Il Parco” should be stored in a refrigerator at at temperature of + 4 ° C.

Ricotta cheese is excellent enjoyed in purity as a dessert. However, being very versatility it is used in many preparations like cheesecake, biscuits, piazza or stuffed pasta.

NUTRITIONAL PROPERTIES

Buffalo Ricotta  is a dairy product important for its high nutritional properties.
Whey is rich in protein and has a fat and calorie content enough to be recommended also in many low-calorie diets.
It ‘was highlighted, also, a lower amount of cholesterol in Buffalo Ricotta than others Ricotta, due to the lower cholesterol content of buffalo milk.

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