The product
Ricotta Affumicata Agricansiglio stagionata
Smoked ricotta with natural beech smoke and seasoned
Code:
30149
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
400 g circa
Minimum order:
1pezzo
| Description | Cow's milk whey and cow's milk collected in the provinces of Treviso, Belluno and Pordenone |
|---|---|
| Appearance | Classic truncated cone shape, with a brown surface; the pasta has a good consistency without being too tough |
| Taste | Tendentially sweet with strong smoky notes |
| Curiosity | L'affumicatura è una pratica adottata per prolungare i tempi di conservazione e per modificare sapore e profumo. Questa ricotta prevede un'affumicatura naturale con legno di faggio che conferisce al prodotto un sapore intenso e caratteristico. Questa ricotta viene definita stagionata in quanto, passando più tempo in cottura rispetto a quella fresca, si asciuga di più assumendo caratteristiche simili a quelle di un prodotto stagionato |
| Suggestions | A perfect ricotta for consumption during a meal or as a filling for fresh pasta |
| Ingredients | WHEY and MILK. Smoked with beech wood. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 400 g circa |
| Packaging | Confezionata in sacchetto sottovuoto |
| Storage Conditions (packaged products) | Keep refrigerated between +2°C and +4°C |
| Instructions for use | Asportare la crosta prima del consumo |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1042 kJ / 249 kcal Fat: 15 g of which saturates: 11 g Carbohydrate: 1,5 g of which sugars: 1,5 g Protein: 27 g Salt: 1,3 g Typical value per 100g |
The producer
Latteria di Soligo - Farra di Soligo (TV) - Veneto
Why we chose them
Latteria Soligo was founded as a cooperative in 1883, one of the first cooperatives in Italy. Along its history of over 130 years, the dairy was the
reference point for the dairy sector of the whole Treviso area, infact it opened numerous small dairies throughout the territory. Still today the beating
heart of the Latteria Soligo is represented by over 200 members who engage with passion in the breeding of cows and in the milk production. In
2020, the dairy concluded a merger with Latteria Agricansiglio in Fregona, where it kept the processing and ageing, that for some cheeses still takes
place inside the spectacular natural caves Grotte del Caglieron.
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