Ingredients: milk whey, sheep’s milk, salt.
SHELF LIFE 365 days.
Sicilian salted ricotta is made with milk whey and sheep’s milk. For maturing it must lose all its serum and be of a firm consistency, so that it will not break when it is removed from its wicker container. After being carefully dry-salted by hand, it is placed in the drying cells where it is matured for about 30 days. Salted ricotta is absolutely indispensable for preparing some typical Sicilian dishes, including the famous “pasta alla Norma”, on which it is generously grated. The milk used comes exclusively from Sicilian farms. The product does not contain preservatives.