The product
Ricotta di Romagna
Ricotta produced only with whole cow's milk in Romagna
Code:
21503
Country of origin:
Italy - Emilia Romagna
Type of Milk:
Cow's milk
Weight:
1,8 kg approx
Minimum order:
1 piece
| Description | Ricotta produced in a traditional way with whole cow's milk and thermal water |
|---|---|
| Appearance | Creamy and spreadable, the colour of the cheese is white |
| Taste | Sweet, with notes of milk, particularly delicate |
| Maturing | unscheduled |
| Curiosity | Thermal water rich in mineral salts is added to the milk, which comes from carefully selected farms. Mambelli use it to flocculate the milk and made this special ricotta |
| Our selection | Mambelli cheeses aim to offer a natural freshness, for this reason they must be consumed within the period specified on the package; only in this way can taste in the fullness of their flavour |
| Suggestions | Perfect for desserts but also delicious plain with a drizzle of honey |
| Ingredients | Whole cow's MILK, thermal salt water, unrefined seasalt. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,8 kg approx |
| Packaging | Packed in a vacuum bowl |
| Storage Conditions (packaged products) | Store at +0 °C to +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 776 kJ / 187 kcal Fat: 15 g of which saturates: 10 g Carbohydrate: 3 g of which sugars: 3 g Protein: 10 g Salt: 0,5 g Typical value per 100 g |
The producer
Caseificio Mambelli - Santa Maria Nuova Bertinoro (FC) - Emilia Romagna
Why we chose them
The history of the dairy Mambelli began in a country house in the area of Bertinoro.
Grandmother Elsa used to produce in a copper pot a special Ricotta made from the milk of her cows, that was enriched with thermal waters. Then
the cheese used to travel on the sides of a motorbike down to the Cesena market. It was Domenico, the son of Elsa, that continued to carry to the
market the "treasure of the family" riding his "Mondial" motorcycle.
Domenico and Idiana inherited all the secrets on the production of this particular Ricotta, that was soon distributed also to the neighboring
provinces
Thus, in 1972, the dairy Mambelli was born, a story of work and passion, but also the story of a family, represented today by Raffaella Mambelli, the
third generation.
Known and respected for its Ricotta di Romagna, in 1995 the family started producing Squacquerone.
Exclusive use of natural ingredients, selection of quality milk, no use of preservatives or additives, craftmanship in the production: these are the
pillar
of Mambelli philosophy.
Today, thirty years later, with the same philosophy Mambelli produces a wide range of cheeses, all to be enjoyed fresh.
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