The product
Fior di Ricotta di Pecora
Small fresh sheep ricotta, produced in Tuscany
Code:
31353
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
250 g
Minimum order:
1 piece
| Description | Fresh ricotta produced only with sheep's milk and sheep's whey (100% italian) obtained by selected flocks raised in the farms of Maremma area |
|---|---|
| Appearance | Ricotta with a classic truncated cone shape, has a coarse grain and recognizable flakes |
| Taste | Sweet and delicate, characterized by notes of butter; animal sensations are barely perceptible |
| Maturing | Not expected |
| Curiosity | Ricotta has traveled through history to the present day: it is remembered from ancient Greece and ancient Rome. An important food both for its nutritional qualities and for its versatility |
| Our selection | When we met Angela and Simone from Caseificio Il Fiorino, what struck us was their enthusiasm and their transparency, then when we also tasted their products we realized that they were in line with our philosophy. The thing we liked about more is that they only work with milk from the Maremma, so they really talk about their territory with their cheeses |
| Suggestions | Excellent in pastry to prepare ricotta creams, delicious in Neapolitan pastiera, to try also in the kitchen to prepare sauces and sauces for first dishes |
| Ingredients | Sheep's MILK whey, pasteurized sheep's MILK, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Packaged in a plastic jar suitable for contact with food |
| Storage Conditions (packaged products) | Store at a temperature between +2 and +4 ° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1021 kJ / 247 kcal Fat: 22 g of which saturates: 15 g Carbohydrate: 1,2 g of which sugars: 1,2 g Protein: 11 g Salt: <0,5 g Typical value per 100 g |
The producer
Caseificio Il Fiorino - Roccalbegna (GR) - Tuscany
Why we chose them
Il Fiorino dairy was founded by Duilio Fiorini in 1957 in Roccalbegna, in the Maremma region. Today it is run by his daughter Angela and her
husband
Simone, who combine the founder's experience and traditional recipes with an innovative vision of the company, both from a technological and
market perspective. Il Fiorino began participating in various international competitions: since 1964, when it received its first award at the Saturnia
cheese competition, Angela and Simone have collected over 200 medals at events such as the World Cheese Awards, Mondial du Fromage,
Trofeo
San Lucio and other important contests. As proof of its deep connection with the Maremma, Il Fiorino only processes milk from sheep raised within
a
40 km radius of the dairy, maintains the craftsmanship of certain stages of production and ages the best cheeses in the family cave, earning it the
P.A.T. (Traditional Agri-Food Products) certification.
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