The product
Fior di Ricotta Pecora
Fresh sheep ricotta, produced in Tuscany
Code:
31346
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
2 kg approx
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 | The texture is rough nd has clear sings of ricotta flakes |
| Taste | Delicate, characterized by notes of butter and with light hints of pasture |
| Maturing | Not expected |
| Curiosity | Il Fiorino Dairy is located in Paiolaio in a small medieval village in Roccalbegna in the upper Albegna Valley, on the slopes of Mount Amiata (Tuscany) |
| Our selection | When we first met Angela and Simone from Caseificio Il Fiorino we were particularly struck by their enthusiasm and when we also tasted their products we realized that they shared our philosophy. The thing we liked the most is that they only work with milk from the Maremma area: they really talk about their land with their cheeses. |
| Suggestions | It is ideal both in cooking and in pastry: great ingredient for vegetable pie, for a stuffed pasta and to prepare easy and fast sauces |
| Ingredients | Sheep's WHEY, pasteurised sheep MILK, salt. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Heat-sealed plastic pot |
| Storage Conditions (packaged products) | Keep refrigerated 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 g Typical value per 100 g |
The producer
Caseificio Il Fiorino - Roccalbegna (GR) - Tuscany
Why we chose them
In Il Fiorino dairy the cheesemaking is a family art started in 1957 in Roccalbegna thanks to Duilio Fiorini. Today his daughter Angela with her
husband Simone are managing the company which has gradually grown over the years. During this period Angela and Simone have succeeded in
making their dairy products known and appreciated all over the world, while at the same time preserving the authenticy and craftmanship of the
products. One of the main strengths of the cheese of Il Fiorino is the raw material: milk comes exclusively from Maremma area and is collected dayly
only from selected local farms. The most important production takes place between March and July, respecting the seasonal lactation cycle of
sheeps. When we first met Angela and Simone we were impressed by their glee and passion but when we tasted their cheese we understood that
we we share the same philosophy.
From the same producer
See also:
You might also be interested to the following products
