Ricotta con Panna

Latticino a base di siero e panna

Ricotta is a very fresh product obtained from sheep milk whey to which cream is added.

The name "ricotta" is derived from a Latin word (recoctus) which means re-cooked. Strictly speaking it is not a cheese but rather a milk derivative. Its creaminess and smooth flavour make it particularly pleasant, perfect for preparing creamy desserts and pies.

Taste it alone or with homemade jam.

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The culinary research and the modern conviviality, made of finger food, happy hour and dinners with friends, led to the discovery of the "game of pairing" with wine and jams.

In this game there are no rules, except those dictated by personal tastes, the important thing is not to forcefully force your preference.


Candied or in syrup fruit

Fruit flavored honey, cocoa powder or chocolate chips


Light Red Wine: Cagnina, Lambrusco amabile

Dry White Wine: Albana, Verduzzo

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