Smoked ricotta is a product that tells the story of the shepherds of the mountain pastures of the Veronese mountains.
A technique for preserving ricotta involved taking the ricotta and hanging it inside the fireplace, especially when it had to feed a large fire.
The smoke remains an extraordinary antibacterial that is also commonly used in other foods.
A technique that on the mountains of Lessini Veronese was brought by the ancient Cimbrian peoples from Bavaria centuries ago. A technique that the Roncolato family still keeps alive today to create a simply delicious product!
Whey from cow's milk, salt for ricotta.
Shelf life: 120gg
Valori nutrizionali medi per 100g di prodotto
Energia: 329kcal / 1374kj
Grassi: 25,7g di cui saturi 20g
Carboidrati: 8,4g di cui zuccheri 8,4g
Proteine: 15,9g
Sale: 3,8g
Smoked ricotta is part of the tradition of mountain dwellers, particularly in Verona on the Lessini Mountains. It is a product that can be grated over pasta with a bit of melted butter (even better if it's mountain butter).
It has a darkened appearance due to its exposure to chimney smoke and the classic marbling of its shape. It is very easy to cut and inside it is particularly creamy. On the palate, it is delicate, with a fresh cream and butter sensation combined with a typical smoky aroma. In Lessinia, it is part of the famous recipe for Gnochi Sbatùi nela Fioreta, a very hearty dish made with little gnocchis of flour beaten while still soft in the hot whey from the ricotta. A mountain magic on the table.
We also recommend it on fresh lettuce salads for the summer or on tortellini with melted butter and smoked ricotta. For this typical cheese, we recommend aromatic white wines.
€ 4,80
per Formina intera da 200g ca. S/V
english
ITALY
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Whole Smoked Ricotta 200g
Veneto
