Ricotta Marzotica Torretta 400g

Ricotta Marzotica la Torretta is a ricotta salted with short ripening produced with sheep's milk. Typical Apulian ricotta is salted during processing, it is used to flavor the first pasta and vegetable dishes. Marzotica ricotta has a typical shape that resembles a Puglia Trullo.

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ingredients

SIERO DI LATTE DI PECORA, SALE,

Size

450 g

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Ricotta Marzotica Torretta 400g

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Ricotta Marzotica Torretta is a special ricotta typical of Puglia. The shape of the Marzotica ricotta remembers a trullo, in fact it has the typical cone shape. Made with only milk and sheep's rennet, Marzotica Torretta ricotta is seasoned and is usually used grated on top regional dishes but not only. The ricotta cheese is salted during processing, it is in fact completely different from the typical fresh, crunchy cottage cheese, seasoning and salting, allowing the ricotta to be less perishable and more flavored. Great grated cheese on pasta dishes and on vegetables. Ricotta Marzotica ricotta is an indispensable ingredient to flavor your dishes

More Information
ingredients	SIERO DI LATTE DI PECORA, SALE,
Size	450 g
Storage	To be stored in the fridge.
Location	Nova Marte srl Via dell’ulivo, 5 70014 Conversano (Ba)
more informations	VALORE ENERGETICO 257 Kcal/ 1064 KJ GRASSI 21.5g di cui saturi 15.5g CARBOIDRATI 1g di cui zuccheri 1g PROTEINE 15g SALE 4g
Allergens	latte
Milk	Pecora
Aging	Short
How it's made	Sheep milk is grafted with serum lamb graft, once the cheese paste is formed it is broken and is inserted into the appropriate fuscles in a typical form. There is salting up and a short ripening.
cheese typology	hard cheese
Type of milk	cow's milk

Combinations

The Marzotica ricotta is excellent grated on first pasta with eggplant and tomato, excellent also consumed on its own. Matching with Negroamaro and primitive Manduria

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Technical Identity

cheese typology

hard cheese

Type of milk

cow's milk

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