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Fior di Ricotta
Fior di Ricotta can't be described as a cheese, but it must be simply classify as a dairy product: it isn't made of the casein curdling, but of milk proteins curdling.
The milk proteins curdling process happens when the temperature is high (80-90 Celsius degrees). The affected proteins are, in particular, the albumin and the globulin. The oldest technology consisted of heating milk waiting for its denaturation and for the consequent surfacing of the ricotta.
You can add sugar to the ricotta obtaining a sweet ricotta to make delicious desserts.

INGREDIENTS: Milk, salt.