The product
Ricotta smoked - small
A smoked ricotta made with cow's milk and used broadly in cooking
Code:
30151
Country of origin:
Italy - Friuli Venezia Giulia
Type of Milk:
Cow's milk
Weight:
200 g approx
Minimum order:
1 piece
| Description | Whey from cow's milk and cow's milk |
|---|---|
| Appearance | There is no rind, with the outside colour to be brown. The paste is buttery and sticks to the knife |
| Taste | The taste is round, buttery, milky and dolce, while the aftertaste is delicately smoked, round, pleasant, sweet and lactic |
| Maturing | Not expected |
| Suggestions | Exceptional grated on pasta and gnocchi. The best companion to the ravioli filled with pumpkin. Excellent grated over pizza and pasta, especially with strong tomato based sauces |
| Ingredients | WHEY, MILK, salt, citric acid. Smoked with wood |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 200 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (unpacked products) | Keep refrigerated between 0 and +4 °C |
| Storage Conditions (packaged products) | Keep refrigerated between 0° and +4° C |
| Instructions for use | Please remove crust or mold before consumption |
| Nutrition Declaration | Energy: 748 kJ / 180 kcal Fat: 13 g of which saturates: 9,2 g Carbohydrate: 3,7 g of which sugars: 3,4 g Protein: 12 g Salt: 0,32 g Typical value per 100 g |
The producer
Caseificio Fabris - Bertiolo (UD)
Why we chose them
Caseificio Fabris is a family business now run by brothers Claudio and Roberto Fabris.
It is based in Bertiolo, in the middle of Friuli, to the South of Udine, where the brand new factory is located. It is extremely well organised: the main
productions take place in two separate areas, on the one hand the dairy where the ricotta cheese is produced, and on the other an area dedicated
to gastronomic preparations, such as frico and polenta.
What unites these two different productions, and what we like about the two Fabris brothers, is their desire to emphasise some of the most
identifiable products of their region, Friuli Venezia Giulia. A choice that speaks of history and roots, with the ability to adapt traditional productions to
market demands. We were struck by Claudio and Roberto's ability to introduce process innovation in some productions so rooted in the Friuli
region,
obtaining a modern product but one that is still able to tell the story of the territory: 'Tradition is to guard the fire, not to worship the ashes', to quote
Gustav Mahler
From the same producer
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