08/05/2025
The ricotta production process uses the principle of coagulation and the precipitation of serum proteins present in the whey. To recover these proteins, the whey is heated to over 85 degrees Celsius.
Ricotta it is a fresh dairy product, white in color, with a soft, creamy texture and a sweet taste of milk.
Has important nutritional properties: high in protein and low in fat, is characterized by its high digestibility and the low calorie intake.
Culinary delight, tasty and palatable, Ricotta is a popular ingredient in many Italian recipes like Ravioli, Lasagna, Cassata, just to name a few.
