As for the other types of ricotta, the whey is enriched with fresh organic milk to obtain a softer, creamier product. 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, it is delicious with chocolate, sugar or rum. Ideal for preparing mouth-watering cakes and pies, and delectable savoury dishes such as ricotta and spinach ravioli and cannelloni. Available in thermo-welded moulds containing 150 g of ricotta (fixed weight)