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 - by reservation
| 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
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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