The product

Fior di Ricotta Pura 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
More Information
Raw material Fresh ricotta produced only with sheep's milk and sheep's whey obtained by selected flocks raised in Maremma farms
Appearance The texture is rough nd has clear sings of ricotta flakes
Taste Delicate and buttery, with hints of animal
Suggestions It is ideal both in cooking and in pastry: unique ingredient for vegetable pie, for a stuffed pasta and to prepare easy and fast sauces
More Information
Ingredients Sheep's MILK whey, pasteurized sheep's MILK, salt
Allergens Milk and products thereof
Weight 2 kg approx
Packaging Heat-sealed plastic pot
Storage Conditions (packaged products) Keep refrigerated between +2 and +4 °C
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 - Roccabegna (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
The recipe

Mousse di Ricotta di Pecora e Zenzero

Preparation
Una delle proposte di Riccardo Gaspari de Il Brite de Larieto a Sapori 2016: una mousse fatta con la ricotta di pecora e sciroppo di zenzero, adagiata su una fetta di pane dolce
In the same recipe
The recipe

Strudel di Ricotta di Pecora con mirtilli e lamponi

Preparation
Una delle proposte di Alessandro Pollesel a Sapori 2016: uno strudel di ricotta di pecora, mirtilli e lamponi
In the same recipe
The recipe

Gnocchi di ricotta

Preparation
500 gr di Fior di Ricotta di Pecora, 2 uova, 1 pizzico di sale, 200 gr di farina di farro per l'impasto iniziale, farina q.b. per lavorare gli gnocchi, olio evo, salsa di pomodoro e basilico Scolate accuratamente la ricotta. Versatela in una terrina, unite le uova intere e un pizzico di sale e amalgamate bene. Incorporate anche la farina setacciata e lavorate bene l'impasto. Riponetelo in frigo per mezz'ora, ricoperto da una pellicola. L'impasto risulta morbido e un po' appiccicoso, ma usandone poco per volta riuscirete a fare dei piccoli salsicciotti da cui ricavare gli gnocchi. Gettateli subito in abbondante acqua bollente salata e serviteli conditi con un buon sughetto di pomodoro fresco e basilico
In the same recipe
1/3
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.