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This ricotta is made by hand.
The salty ricotta is made according to the recipe of the traditional ricotta. The fresh cheese is left a long time to drain. Then the surface is rubbed with coarse sea salt. The maturation lasts 10 to 30 days.
The salt is then removed and the ricotta is baked at 200°C in the oven until the surface is golden brown.
The salty ricotta combines the fresh taste of the cheese with the salt.
We use the salty ricotta as grated cheese. You can use it as a low-fat alternative instead of Parmigiano.