La Ricotta secca
Ricotta is obtained though the recooking of whey
that remains after cheese production. After a
suitable ripening into cellar, “ricotta secca (dry)”
is obtained. It isn’t cut but used mostly grated
on home made pasta.


Type: Serum sheep milk, salt, addition of milk.
In the stuffed hot pepper.

Nutrizional parameters:

Parameter Medium value for 100
grams of product
Protein -
Lipides -
Water -

Parametri Merceologici:

External aspect Conical-shaped
Weight Approximately 17,6 oz
Color White
Consistence Hard
Odour Characteristic
Flavour Sweet or spicy
Product data sheet
La Ricotta secca
La Ricotta secca
Caserecce with dried broccoli and bacon