To obtain a softer, more delicate ricotta, fresh milk is added to the whey.The ricotta is obtained by heating the whey to a temperature of approx. 80°C, then cooled and transferred on the homogeniser, which smoothens and heats it up to a temperature of 72°C. After filling in suitable moulds, the ricotta is transferred into a cooling cabinet where the temperature is very quickly reduced to 2°C. Excellent alone or with sugar, chocolate, Alchermes, etc. Ideal for preparing mouth-watering desserts and delicious savoury dishes such as ricotta and spinach ravioli and cannelloni. Available in thermo-welded moulds containing approx. 1.2 kg and 2.0 kg of product.