The product
Fior di Ricotta di Pecora
Small fresh sheep ricotta, produced in Tuscany
Code:
31353
Country of origin:
Italy - Tuscany
Type of Milk:
Sheep's milk
Weight:
250 g
Minimum order:
1 piece
| 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 | Ricotta with a classic truncated cone shape, has a coarse grain and recognizable flakes |
| Taste | Sweet and delicate, characterized by notes of butter; animal sensations are barely perceptible |
| Maturing | Not expected |
| Our selection | When we met Angela and Simone from Caseificio Il Fiorino, what struck us was their enthusiasm and their transparency, then when we also tasted their products we realized that they were in line with our philosophy. The thing we liked about more is that they only work with milk from the Maremma, so they really talk about their territory with their cheeses |
| Suggestions | Excellent in pastry to prepare ricotta creams, delicious in Neapolitan pastiera, to try also in the kitchen to prepare sauces and sauces for first dishes |
| Ingredients | Sheep's MILK whey, pasteurized sheep's MILK, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g |
| Packaging | Packaged in a plastic jar suitable for contact with food |
| Storage Conditions (packaged products) | Store at a temperature 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: <0,5 g Typical value per 100 g |
The producer
Caseificio Il Fiorino - Roccalbegna (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
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