Typical products



Ricotta made during all the year in the region with the sero of the production of Mozzarella and milk is added. It is the result of the acid-thermic curdling naturally sour, to which acid sero, or sometimes citric-acid or lactic-acid is added. The Ricotta is handly made, is naturallt cleaned and salt adding salt to the sero; without maturing of cheese.



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