Ricotta Marzotica Torretta is a special ricotta typical of Puglia. The shape of the ricotta resembles a trullo, as it has the typical conical shape. Produced only with sheep's milk and rennet, it is aged and usually used grated on regional first courses but not only. The ricotta is salted during processing, different from the typical fresh and crumbly ricotta; aging and salting allow for less perishability and an increase in flavor. Excellent grated in flakes on pasta dishes and vegetables. Pairings: it is excellent grated on pasta dishes based on eggplant and tomato, also excellent when eaten alone. Pairs well with Negroamaro and Primitivo di Manduria wines. Storage: keep in a cool, dry place. Processing: sheep's milk is inoculated with lamb whey starter; once the cheese curd is formed, it is broken and placed in special molds with the typical shape. This is followed by salting and a short aging period. Aging: 24 days.
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Ricotta Marzotica Torretta is a special ricotta typical of Puglia. The shape of the ricotta resembles a trullo, as it has the typical conical shape. Produced only with sheep's milk and rennet, it is aged and usually used grated on regional first courses but not only. The ricotta is salted during processing, different from the typical fresh and crumbly ricotta; aging and salting allow for less perishability and an increase in flavor. Excellent grated in flakes on pasta dishes and vegetables. Pairings: it is excellent grated on pasta dishes based on eggplant and tomato, also excellent when eaten alone. Pairs well with Negroamaro and Primitivo di Manduria wines. Storage: keep in a cool, dry place. Processing: sheep's milk is inoculated with lamb whey starter; once the cheese curd is formed, it is broken and placed in special molds with the typical shape. This is followed by salting and a short aging period. Aging: 24 days.
| Energy (kcal) | 257 |
| Carbohydrates (g) | 1 |
| of which Sugars (g) | 1 |
| Fat (g) | 21.5 |
| of which Saturates (g) | 15.5 |
| Protein (g) | 15 |
| Sale (g) | 4 |
